| FINNAN | Haddock cured with the smoke of green wood or peat in NE Scotland (6) |
| FINNANHADDOCK | Type of fish cured with the smoke of green wood and peat (6,7) |
| SEARCH | In NE Scotland, a sieve, strainer or riddle (6) |
| LOSSIE | River in NE Scotland upon which Kellas and Dallas stand (6) |
| THURSO | Town in Highland, NE Scotland housing a ruined 19th-century castle (6) |
| SOOT | Black substance rising in fine flakes in the smoke of wood, coal and deposited on the sides of the chimney |
| CORNED | Cured with salt |
| SALTED | Cured with salt |
| FUMITORY | From the Latin meaning "smoke of the earth", arable plant with seeds eaten by the turtle dove with those of the scarlet pimpernel, clover, birdsfoot trefoil and chickweed (8) |
| LING | A cod's long-bodied cousin from the deep sea; or, the common name of the heather of bog, heath, moorland, open woodland or peat-rich lea (4) |
| RAWDEAL | Short end of the stick of green wood |
| REDUCING | Cured with the aid of gin, I'm losing weight (8) |
| TURF | Greensward synonymous with horse racing or personal territory; steak when served with seafood, or "surf", in a meal; or, peat as fuel (4) |
| PARTANBREE | Seafood soup, mainly crab, eaten mostly in NE Scotland (6,4) |
| ABERDONIAN | Person from the city and seaport in NE Scotland (10) |
| ABERDEEN | Port in NE Scotland, known as the Granite City (8) |
| FUEL | From Latin for "hearth, fireplace", word that has shifted in meaning from where the fire was laid, to the coal, kindling, logs or peat burnt in it (4) |
| BANFF | Resort and fishing port at the mouth of the River Deveron in northeast Scotland (5) |
| CEMETERIES | Green-Wood in Brooklyn and Pere-Lachaise in Paris, for two |
| GRAVADLAX | Nordic dish of salmon cured with salt, sugar and dill, sliced thinly and served with mustard sauce (9) |
