Not All the Smoke is in the Whiskey

Owen Dugan

From the Feb 28, 2011, issue

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.

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