Dish set for official recognition

Smokies are made using age old methods

Fish merchants in Arbroath are set to be given an official trademark to protect a local smoked fish delicacy.

The move comes after a two-year fight over imitations of the famous Arbroath smokie appearing in supermarkets.

The recipe for the smokie is believed to have been discovered by chance after a cottage fire centuries ago.

If approved by the European Parliament, the haddock delicacy will rank alongside items such as camembert, champagne and Parma ham by being given a regional stamp.

Arbroath Fish Merchants' Association and Angus Council, with backing from the Scottish Executive, made an application for the right to carry the European Commission's protected geographical indication symbol.

It is very important to us as there are a number of companies, from Cornwall to the Humber, who purport to sell Arbroath smokies Bob Spink Retired fishmonger

The blue and yellow round stamp would be carried on every pack sold and at point of sales display adverts.

The association expects the move to be formally approved within the next few months.

It will mean that the Arbroath smokie must be produced, processed or prepared within a defined geographical area.

Bob Spink, former chairman of the Arbroath Fish Merchants' Association and a retired fishmonger, set the application in motion.

Mr Spink said: "We are waiting to hear if there are any objections to the application following its publication in the European Journal.

"So far there have been none and we are very confident that it will be approved. We just have to wait a little longer. It does look promising.

Wooden barrel

"It is very important to us as there are a number of companies, from Cornwall to the Humber, who purport to sell Arbroath smokies."

The recipe for smokies has been passed down through the generations by word of mouth.

It is thought that the idea originates from the 16th century when fishermen going through the remains of a burned-down cottage found fish which had been smoked in the fire.

The method of smoking the fish in pairs over a wooden barrel has been retained since then, giving the fish a distinctive colour and flavour.