Scotland’s pristine waters house a wonderful variety of seafood species, offering a natural bounty of unique flavours and dining experiences
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Species like haddock and herring thrive in our seas, while the provenance of quality Scottish salmon makes the fish truly synonymous with the nation overseas, and a favourite of chefs for its sheer versatility.
What these species have in the common is how delicious they are when smoked, a preparation style that can completely change the flavour profile, creating diverse tastes and textures.
Smoking has existed for thousands of years, originating as a method to preserve meat and fish from spoiling. The smoking process slowly cooks the fish while also dehydrating it to deter the growth of bacteria. Smokehouses were prevalent across Europe in medieval times, providing a space where caught fish could be stored and preserved without going to waste.
Today, this necessity for preservation has largely disappeared and smoking has taken on a new guise, producing unique flavours that elevate our favourite fish dishes.
There are two ways to smoke fish - cold and hot. The former typically sees fish hung in a room over a wood fire, imparting a rich flavour while only partly cooking the product. Hot smoking sees flavour infusion and cooking happen simultaneously.
Borne out of necessity, smoking fish has become an art form that has been perfected over thousands of years. The two smoking processes and diversity of flavours on offer continues to grow as producers enhance their techniques, while the use of different wood chips impart an ever-changing dining experience.
Scotland’s seas are abundant with delicious fish species, but smoking offers an intriguing alternative.
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