Not All the Smoke is in the Whiskey

Owen Dugan
Issue: February 28, 2011

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.

For the full article, check out the new issue of Wine Spectator, on newsstands February 1, 2011.

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