Guga and Tatties

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Cold milk is the traditional drink to accompany this delicacy. I recommend a gutsy red wine, however, to ease down the unique and particular flavour and textures of the bird.

On the Faroe Islands, schnapps is the preferred drink to go with their baby gannet or fulmar, and something like this I would also recommend, the strong spirit helping cut through the greasy taste of the guga.

Unless you want the smell of guga all over your house, it is a good idea to cook it outside –