Well, the venison I had today in the game pie came from Scotland (they get it brought down), so given their attention to detail and striving for quality/originality, I wouldn't be surprised if Finnan haddie was used in the Skink

Piggurs, have you never had Cullen Skink before: it's to die for!

See here: https://www.thespruceeats.com/tradit...-recipe-435379

It's up there as one of my favourite soups

Marco.