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Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.
Units: US | Metric
Serving Size: 1 (303 g)
Servings Per Recipe: 6