Harbour Information (use the icons to find out more)

Arbroath

Your Comments: 5 Read or add your comments

Courtesy Flag

Flag, Red Ensign

Waypoint

56 32.98N 002 34.21W

Charts

AC 0190 Montrose to Fife Ness; AC 1438 Arbroath Harbour; Imray C23 Fife Ness to Moray Firth (incl harbour plan of Arbroath); SC 5617.2 River Tay to Montrose; SC 5617.15B Arbroath Harbour

Rules & Regulations

Harbour entry lights on the Starboard pierhead. Reds mean harbour closed. Traffic signals on the starboard side of the marina entrance (F.R closed, F.G open +2.5 metres over the sill.)

Hazards

Narrow entrance with rocky shoals close aboard to both port and starboard. Abnormally high number of lobster pots.

Tidal Data Times & Range

HW Arbroath is about HW Aberdeen + 45 (varies + or - 10 min springs/neaps) or HW Dover + 0317 ; MHWS 5.3m MHWN 4.2m MLWN 2.0 MLWS 0.8m   (links)

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General Description

Harbour Master  01241 872166 VHF11 

Arbroath has an inner harbour and an outer drying harbour approached from the South East through a narrow dredged channel bounded by rocks. The entrance to the outer harbour faces SW and is guarded by a wave barrier. This makes for a tortuous entry. 

The harbour has been developed from the original inner harbour, the outer harbour, along with the breakwater, being added in the mid nineteenth century. Initially it was involved in the general coastal trade and the export of jute & flax but, like all the other harbours on this coast, became heavily dependant on the fishing industry until the middle of the 20th century. The flax/linen industry declined as steam took over from sail because much of their cloth was used as sail cloth (they were very innovative in the treatment of linen to extend the life of their sailcloth) ... read more

Approach

The waypoint above is on the leading line into the entry channel but the first object you will see coming up or down the coast to Arbroath is the white signal tower which was used to communicate with the Bell Rock lighthouse in days of yore. ... read more

Berthing, Mooring & Anchoring

You will get berthing instructions from the HM on channel 11 or just tie up to the nearest available hammerhead and pop ashore to the HM’s office. The original layout had two long pontoons with fingers and some rasta charts on chart plotters may still show this but, in fact, there are now three long pontoons with fingers - so there is a choice of three hammerheads for visitors.   ... read more

Your Ratings & Comments

5 comments
Arbroath October 2017
Written by Ed.P | 19th Oct 2017
Entry to the harbour is certainly hindered by flagged lobster pots close to the leading line so the advice is to stay well offshore and stay bang on the leading line should be heeded. They are well visible if you keep a good lookout.

Checked depth with plumb line. Depth on the hammer heads with gate closed is only ca 1.6m. On the fingers about 1.2m. But the bottom is soft black mud and my 1.9m fin keel sank into this about 0.3m on the hammerhead no problem. The boat still moved so the mud is soft.

They try to maintain 2.6m depth and there is a dredger about to start work this week (19th October) so should clear a lot of the mud.

A beautiful place to stay.
Boat Lift
Written by Rockyring | 16th Sep 2016
Since November 2014 McKay's Boatyard has a mobile boat lift available. Arrangements for use can be made with the H.M.
Camping Gaz
Written by kurrawong_kid | 17th Jun 2016
In June 2016 Camping Gaz is available at Base Camp in Westport (a street) just down the hill from the facade of the railway station.
Update Spring 2016
Written by dononshytalk | 29th Mar 2016
These notes were reviewed by Don in March 2016. Firstly, apologies to Karl (below) for my denigration of the Arbroath Smokie! Everything remains the same here apart from an increase in price.
Arbroath Smokies are NOT Kippers
Written by Karl | 18th May 2015
The Kipper is a smoked herring, somewhat akin to eating a burnt shaving brush.
The Superior Smokie is a hot-smoked Haddock. The trick to eating a smokie is to press along the dorsal surface, either side of the dorsal fin with the finger and thumb to loosen the meat. Then, flip the fish over and split one of the fillets off the backbone, opening up the fish. You can then lift the entire skeleton straight off the other fillet leaving you with just the meat! NO BONES!!!
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