Haddock that has been salted and smoked over hardwood fires, resulting in a rich, smoky flavor and copper-colored skin.
4 top-rated spots found
This is widely considered the most atmospheric place to eat a Smokie in Edinburgh. The restaurant maintains a strict 'shore-to-plate' philosophy, ensuring the fish retains its characteristic oily richness and deep oak-smoke aroma without being overpowered by seasoning.
📍 24-26 Shore, Leith, Edinburgh EH6 6QN · View on Maps
Run by the team behind the high-end Ondine, this spot offers the highest quality fish available in the city. The Smokie here is prized for its moist texture, a result of perfect temperature control during the reheating process which prevents the delicate haddock from drying out.
📍 23A Pier Pl, Newhaven, Edinburgh EH6 4LP · View on Maps
While they often serve the fish whole, their ability to incorporate the Smokie into modern dishes is unmatched. The smokiness permeates the entire dish, providing a depth of flavor that highlights the fish's unique curing process.
📍 58 Thistle St, Edinburgh EH2 1EN · View on Maps
Ondine treats the Arbroath Smokie as a luxury ingredient. The execution is flawless, focusing on the contrast between the flaky, salty fish and creamy, refined accompaniments. It is the 'gold standard' for technical preparation.
📍 2 George IV Bridge, Edinburgh EH1 1AD · View on Maps