Even though it has been traditionally prepared all along the coast, Cullen skink is a dish originating from the fishing village of Cullen in Northeastern Scotland. This thick and creamy fish soup is typically based on smoked haddock cooked with milk, leeks, onions, and potatoes which provide the filling bulk.

Some recipes specify the use of Arbroath smokies, although just about any smoked white fish will do. Cullen skink will go hand in hand with a glass of dry white wine, but to indulge in a true Scottish feast, try pairing it with Scotch whisky.