La Scotland is famous for its whiskey but also for his smoked salmon and all foods that can be smoked, such as meat and cheese. Going to Scotland and not trying one of these dishes at least once is like not tasting the real Scotland.
Il smoking process starts with the marinade, covering the fish with salt and sugar and molasses, and continues with the actual smoking. In Scotland, smoking can be either cold and hot, to give a cooked or raw product as a final food.
One of the most delicious dishes issmoked herring, a dish from the XNUMXth century that has become a delicacy in Scotland. There are several places in Scotland where you can find these dishes, but only about ten are smokehouses really interesting.
Achiltibuie Smokehouse smoke anything eels, salmon, cheese and meat. Open from Easter to October from Monday to Saturday, you can attend the process of smoking and buy products in the small shop.
Spey Valley Smokehouse is located in Achnagonalin, Grantown-on-Spey. Founded in 1888, today it is owned by the singer of the rock group Jethro Tull, Ian Anderson, open Monday to Friday all year and Saturdays and Sundays from Easter to October.
