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Scottish Salmon Foodways

Specialised

⚠ TWO DIFFERENT THINGS. WILD ATLANTIC SALMON from the Tay, Spey, Dee and Tweed — netted and rod-caught, historically so abundant that apprentices were reputedly protected by indenture from being fed it too often, now much reduced and tightly regulated. FARMED SALMON in west coast and island sea lochs, begun in the 1960s-70s and now Scotland’s largest food export by value, with documented and contested concerns about sea lice, escapees, mortality and pressure on wild stocks. SCOTTISH SMOKED SALMON, cold-smoked over oak or whisky-cask chips, is made overwhelmingly from the farmed fish.

Atlas — where and when

Communities and languages

Languages: Scots

What is recorded

  • Salmon farming begins in Scottish sea lochs and becomes the country’s largest food export by value. documented
  • Wild Atlantic salmon fisheries and the salmon-farming industry established from the 1960s and 1970s are distinct and are recorded separately. Farmed salmon is Scotland’s largest food export by value, and documented concerns about sea lice, escapees, mortality and pressure on wild stocks are stated rather than omitted. Scottish smoked salmon is made predominantly from farmed fish. documented

Related foodways

This foodway relates to

  • related to Norwegian Salmon Foodways documented

    Two North Atlantic salmon-farming industries with comparable scale and comparable documented controversies.

Recipes

No recipes are filed under this cuisine yet.