This book is an honest one. Yes, Shetlanders do indeed wear wool and literally everyone does have a rhubarb patch, but I don’t want to paint a picture of a place where every resident lives off the fat of the land, scorning supermarkets for all but the most dire of emergencies. I don’t want to insinuate that every house has its own cold smoker, or that we all eat piglet testicles. That would be false.
I do think, though, that it’s fun and important to explore the ways of cooking and eating that we often take for granted, or that just aren’t done any more. It gives us new ideas and flavour experiences, and an appreciation for subtleties that previously were not known. Whilst many locals will buy local hot-smoked mackerel, very few will attempt to make it themselves. But they should – it’s dead easy.
Home hot smoking is an amazing cooking method that has been rediscovered in cheffy circles, but can be used easily by anyone to add flavour to simple dishes. I think everyone should consider it as an everyday way to cook fish and add flavour to meat. Cold smoking, on the other hand, is something everyone who is serious about food should try at least once. If you’re into cured meats or cheeses, then you should always consider it. It’s a bit more involved, and it takes a long time, but it’s worth it. Neither method needs much in the way of special tools or equipment.
