Fish

Fish broth was a staple item of diet in the fishing communities around the coast, the distinctive Cullen skink using a smoky Finnan haddock for character. Oily fish are not suitable. Whole white fish of all kinds, and white fish bones and heads, make good broths, but cooking time for whole fish must be watched carefully. Sole provides a particularly good flavour. Fish heads have a large amount of gelatine which gives body and flavour; monkfish heads are very high in gelatine.