Cullen skink Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the
Hōtō which are often left in the soup in home-cooked meals. Vegetables differ by season; negi, onions, and potatoes are commonly included during the summer, while taro, carrots, and Chinese cabbage make up the winter ingredients, along with various types of mushrooms such as "shiitake" and "shimeji". Pork or chicken can be included by preference. In terms of nutrition value, hōtō provides large amounts of starch from the noodles and potatoes, and vitamins and fiber from the soup and vegetables. Most hōtō noodles are wider and flatter compared to regular udon noodles. Though it is a hearty meal on its own,