You can purchase award-winning traditionally smoked fish from shops, farmers’ markets, fishmongers, speciality shops or directly from the producer. You will also find delicious Scottish smoked fish grace the menus in some of the best hotels and restaurants across the globe.
There are two traditional methods of smoking fish. The most widely recognised technique is cold smoking which involves curing fish in brine before smoking in a cool atmosphere, usually below 30 degrees Celsius. Hot smoking follows the same brining procedure but the fish is cooked during the smoking process.
Keep an eye out for traditional smoked fish dishes such as smoked salmon, one of Scotland’s best-known delicacies, and kippers which are cold smoked herring split in a butterfly fashion. Also look out for one of the country's most distinctive fish dishes the Arbroath Smokie, a hot smoked haddock smoked in the traditional way within an 8km radius of the east-coast town, and Finnan Haddies which are haddock that have been cold smoked to a pale straw-yellow colour.
Many artisan smokehouses also smoke shellfish, particularly scallops and mussels. The smoking process helps accentuate the natural sweetness of the shellfish while imparting a distinctive smoky flavour.