Cullen skink
Scottish soup of smoked haddock, potato and onion
Cullen skink is a Scottish soup made with smoked haddock, potatoes and onions, especially linked to the northeast. Finnan haddie, a type of smoked haddock, is the traditional fish, though other smoked white fish may be used. It is served hot, often as a starter, and is a well-known dish across Scotland.
- Made with smoked haddock, potatoes and onions
- Named for the town of Cullen in northeast Scotland
- Traditionally uses finnan haddie, a type of smoked haddock
- Served hot, often with bread or oatcakes
- Annual World Championship held in Cullen
What is Cullen skink?
Cullen skink is a creamy, filling soup from Scotland, built around smoked haddock, potatoes and onions. The fish is typically finnan haddie, a cold-smoked haddock, but other undyed smoked haddock can be used. The soup is thick and often has a pale, milky look, sometimes with pieces of fish and potato visible. Its taste is smoky and rich, with the fish flavour standing out. Some versions use milk or cream, making it even smoother. It is usually served hot, often with bread or oatcakes.
Where does Cullen skink come from?
Cullen skink comes from the town of Cullen in Moray, on Scotland’s northeast coast. The soup likely began as a way for local fishers to use their catch, especially haddock, which is common in the area. The word 'skink' in Scots once meant a cut of beef, but over time came to mean a soup, especially one made with meat or fish. Today, Cullen skink is seen as a classic of Scottish cooking.
How is Cullen skink made?
To prepare Cullen skink, smoked haddock is simmered with potatoes and onions. Some cooks use milk or a mix of milk and water for the liquid, while others add cream or butter for a richer texture. The potatoes may be mashed to thicken the soup, or left in chunks. The fish is usually poached gently, then flaked into the soup. The finished dish is served hot, often with bread or oatcakes.
How and when is Cullen skink eaten?
Cullen skink is most often eaten as a starter at lunch or dinner, but can also be a main course. It appears on menus in restaurants and hotels throughout Scotland and is found in cookbooks as a staple of Scottish fare. Bread or oatcakes are common accompaniments, sometimes crumbled into the soup for extra texture. The dish is enjoyed both at formal meals and as everyday comfort food.
Kinds of Cullen skink
While the classic version uses finnan haddie, some recipes use other smoked fish like ocean perch or salmon. The liquid base can be water, milk, or a mix, and some cooks add cream or butter. Mashing the potatoes is another way to make the soup thicker. These small changes give each cook’s Cullen skink a slightly different character.
What Cullen skink means
Cullen skink holds a special place in Scottish food culture and is often called a signature dish of the country. The town of Cullen hosts an annual World Championship for the soup, with separate contests for traditional and creative versions. Its reputation has spread beyond Scotland, and it is now recognized in the UK and abroad as a symbol of Scottish cooking.
Questions people ask about Cullen skink
What is Cullen skink made from?
The main ingredients are smoked haddock (usually finnan haddie), potatoes and onions. Some recipes also use milk, cream or butter.
Where does Cullen skink come from?
It comes from Cullen, a town in Moray, on the northeast coast of Scotland. The soup is a local specialty that has become known across Scotland.
Is Cullen skink always made with haddock?
The traditional fish is finnan haddie, a smoked haddock, but other undyed smoked haddock can be used. Some versions use other smoked fish like ocean perch or salmon.
When is Cullen skink usually eaten?
It is most often served hot as a starter at lunch or dinner, but it can also be enjoyed as a main course.
How is Cullen skink served?
It is served hot, often with bread or oatcakes on the side, which can be crumbled into the soup for extra texture.
Good reading and sources
- How to cook perfect cullen skinkThe Guardian, Article
- World Cullen Skink Championship winner unveiledBBC, Article
The facts on this page come from the Wikipedia article "Cullen skink", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from the United Kingdom
All the food of the United Kingdom
Oxtail soupMeat
🇬🇧 United Kingdom and 5 moreSoup made by simmering oxtail with vegetables and spices
Soup, Lunch, Dinner
Cawl
🇬🇧 United KingdomWelsh soup or broth with meat and root vegetables
Soup, Lunch, Dinner
Cock-a-leekie soupcock-a-leekie
🇬🇧 United KingdomScottish chicken and leek soup, sometimes thickened with rice or barley
Soup, Lunch, Dinner
TeaVegan茶
🇨🇳 China and 5 moreA drink made by soaking tea leaves in hot or cold water
Drink
Its cousins elsewhere
All soups
Lentil soupVegan
🇪🇬 Egypt and 5 moreA hearty soup made from lentils, often with vegetables and spices
Soup, Lunch, Dinner
Shchiщи
🇷🇺 Russia and 1 moreRussian cabbage soup, made with fresh or fermented cabbage
Soup, Lunch, Dinner
Rassolnikрассольник
🇷🇺 Russia and 3 moreRussian soup with pickled cucumber brine, barley, and kidneys
Soup, Lunch, Dinner
PitiMeat
🇦🇿 Azerbaijan and 3 moreMutton and chickpea stew slow-cooked in a sealed crock
Stew or curry, Lunch, Dinner