Cathleen Crichton-Stuart, from the Isle of Bute smokehouse talks about the history of one of Scotland’s oldest smokehouses. Listen to learn more about the process of smoking fish, both cold and hot smoked, as well as where the fish is sourced from and the nutrition of fish in the diet.
Useful links
Website: Isle of Bute Smokehouse – The Finest Smoked Fish In Scotland
Instagram: @butesmokehouse
Medical News Today article on “What is the difference between wild and farmed salmon?” by Cathleen Crichton-Stuart (2018) Wild vs. farmed salmon: What’s the difference? (medicalnewstoday.com)
Learn more about Bute:
Bute Kitchen: www.butekitchen.co.uk Instagram: @butekitchen_
Bute Yard: www.buteyard.com Instagram: @buteyard
The “Best place to live in Scotland” – The Times, 2022
Visit Bute: VisitBute
