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Original Text (Annotation: SAR023945 / 1368331)
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Smoke house.
This is a good example of a fish-smoking house of the larger size. It appears to have been adapted from an earlier 19th century fish-curing yard. This view shows the smokehouse from the street. The characteristic roof-ridge ventilators of the two sections of the house are evident, with the side panels in the closed position. A fire of wood chips at the base of the building provided the smoke. Smoke houses like this were used for 'cold smoking' herring and haddock to make kippers and finnan haddock. Given the importance of Wick as a herring port it is probable that this one was built for kippering. Source: RCAHMS contribution to SCRAN. '