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Smoked fish – Cathleen Crichton-Stuart


Cathleen Crichton-Stuart, from the Isle of Bute smokehouse talks about the history of one of Scotland’s oldest smokehouses. Listen to learn more about the process of smoking fish, both cold and hot smoked, as well as where the fish is sourced from and the nutrition of fish in the diet.

Useful links

Website: Isle of Bute Smokehouse – The Finest Smoked Fish In Scotland

Instagram: @butesmokehouse

Medical News Today article on “What is the difference between wild and farmed salmon?” by Cathleen Crichton-Stuart (2018) Wild vs. farmed salmon: What’s the difference? (

Learn more about Bute:

Bute Kitchen: Instagram: @butekitchen_

Bute Yard: Instagram: @buteyard

The “Best place to live in Scotland” – The Times, 2022

Visit Bute: VisitBute

Food Connections Podcast

The Food Connections podcast aims to help you learn more about the food you eat and connect with those who make it.

The Food Connections podcast is created and produced by Dr Laura Wyness, Nutrition Research and Communication who is also one of Scotland’s Regional Food Tourism Ambassadors #ScotFoodAmbassador

Intro music produced by James Mosaic