On Scotland’s northeast coast, Auchmithie sits atop a cliff —150 feet below, a dilapidated harbor belies the tiny village’s past life as a thriving fishing community. But a very specific type of smoked fish secures that legacy.
Auchmithie’s bay was once filled with boats and its stone cottages home to hundreds of fisherfolk. The women, known as “mucklebackit” (broad-backed) women, were renowned for their strength — carrying their men on their backs down to the boats so they’d begin their sea journey with dry feet. It was the women, too, who preserved the fish by smoking it in halved whisky barrels; a technique that would become known as the Arbroath Smokie.
Read the rest of my story about this smoking technique in the Spring issue of Saveur.