Explore Scottish cuisine at Edinburgh’s fish restaurants
Whether you’re looking eager to try out local delicacies at a fish restaurant in Edinburgh’s medieval Old Town or its commercial heart in the New Town, there is a broad range of satisfying options you can put on your plate. The finnan haddie, Scotland’s answer to the smoked haddock, is lightly salted and smoked at a low heat to produce its signature delicate flavour and a somewhat firm, yet silky texture. For more of the smoked variety at Edinburgh’s fish restaurants, you’ll want to have an Arbroath smokie, native to a town of the same name close to Dundee. After the haddock is brined overnight, it is then tied in twos with hemp twine and left to dry, before being smoked over hot and humid fire to give it its strong and smoky taste. When you visit a fish restaurant in Edinburgh, have a look on the menu to see you can also find eyemouth pales, cabbie claw, or one of the wonderful varieties of kippers, rollmops or kedgeree.