An Arbroath Smokie is a type of smoked haddock that's a specialty of Arbroath, Scotland. It has Protected Geographical Indication (PGI) status from the European Union, meaning genuine Arbroath Smokies can only be produced within a five-mile radius of Arbroath.

The traditional process involves:

1. Cleaning and salting fresh haddock

2. Tying the fish in pairs by their tails

3. Hot smoking them over hardwood (usually beech and oak) in special barrels

4. Smoking until the fish develops a golden-brown color and distinctive smoky flavor

The result is a tender, flaky fish with an intense smoky taste. Unlike cold-smoked fish like traditional smoked salmon, Arbroath Smokies are fully cooked in the smoking process and can be eaten without further cooking, though they're often used in various hot dishes too.