Fish, which are abundant in the cold northern waters of Scotland, take to preservation by smoke swimmingly. And with the advent of fish farms, availability is reliable. Smoked fish is a cornerstone of Scottish cuisine, eaten at every meal, and though the variety is seemingly endless, a few examples will serve as an introduction. Wine Spectator features editor Owen Dugan explains.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
