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Why were Scottish islanders left voiceless over their Guga hunt? | The National
I’ve never tried guga. I smelt it once, and that was enough for me. In Tiree, the traditional seabird meat was sgarbh (cormorant). My father’s generation remembers the recipes well. It was boiled, and then fried or turned into soup with a good whack of potatoes. It had a fishy, gamey flavour – much like you could imagine a deer would taste if it lived on a steady diet of fish.