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Since at least the late nineteenth century the term smokie has referred to ‘smoked haddock’—specifically from Scotland, par excellence from Arbroath—but since the 1970s, what with the decline of the North Sea haddock fisheries and the growing popularity of the abundant and well-marketed mackerel, it has been increasingly applied to ‘smoked mackerel’, usually with some epithet suggestive of ancient associations with a particular area—Sussex smokies, for instance, or Salcombe smokies.

Subjects: Cookery, Food, and Drink.

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