Scalloway

The method of wet salt-curing is to de-head and split the fish open so it can be laid flat. Often they are filleted but the skin is left on. It is laid in coarse salt for one week as with the dry salt-cured ling, only this time they are only in the kiln for a few days. They require refrigerated storage and Read more...

In the late 19th century, Scotland became the world’s largest producer of salt herring. 90% was exported in wooden barrels to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed.   The curing method handed down through generations as the best way of preserving highly perishable herring. The pickling method the Scots curers perfected was a major Read more...

Reestit Mutton is mutton from Native Shetland Sheep (Ark of Taste) salted in brine and hung to dry traditionally in the rafters, reest, of the house above a peat fire. The peaty smoke helps to season the meat and after being smoked, the meat is butchered, put into a secret brine recipe and left for 10-15 days then hung on Read more...