Scottish Blog

Cullen Skink is a characteristic Scottish soup, traditional to a small fishing village in the North East of Scotland.

Cullen Skink is a thick and rich soup from the small fishing village of Cullen, in Morayshire, Scotland. The soup is generally considered to be made out the rime ingredients of smoked Finnan haddock, potatoes, and onions. Being a local specialty, the soup has made its way to be considered a common item in many meals often being served as a starter at more formal Scottish dinners. In some regions of Scotland, the recipe could also be referred to as Smoked Haddock Chowder. Cullen Skink can be made with any type undyed smoked haddock, but tradition has meant that Finann is still a popular and preferred choice.

The name of Cullen Skink, is partially derived from the town of Cullen in Moray, which is a Gaeilic name. The term skink is a Scots word meaning shin or knuckle, particularly in reference to beef. The word developed a secondary meaning as soup, thus lending it to Cullen Skink.

Cullen Skink is a widespread dish, and is commonly found in Scottish cooking books, and is considered to be an easy dish to prepare. In essence it comes down to preparing a stock out of whole smoked haddock and onions. The fish is then taken out and broken down. Once the base is ready, hot milk and mashed potatoes are added, giving the dish and creamy and tick consistency.