File:Smoked Fish - geograph.org.uk - 910644.jpg
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Summary
| Description |
English: Smoked Fish Most of these are Mackerel, which are common in Lunan Bay, and easy to catch. There is also a Cod. They were caught the previous day, cold-smoked for eight hours and then hot-smoked for an hour in a home-made smoker built of old wooden fish boxes. This is a traditional method of preserving fish, and is used to make the famous Arbroath Smokies just a few miles along the coast. Haddock are not abundant close to shore, so are not caught regularly in Lunan Bay. Oh, and yes, they were delicious! |
| Date | |
| Source | From geograph.org.uk |
| Author | Anne Burgess |
| Attribution (required by the license) | Anne Burgess / Smoked Fish / |
| Camera location |   | View this and other nearby images on: OpenStreetMap |  |
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| Object location | | View this and other nearby images on: OpenStreetMap | |
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_heading:67.00&language=en){kind=link}
Licensing
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This image was taken from the Geograph project collection. See this photograph's page on the Geograph website for the photographer's contact details. The copyright on this image is owned by Anne Burgess and is licensed for reuse under the Creative Commons Attribution-ShareAlike 2.0 license.
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This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Attribution: Anne Burgess
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 00:02, 22 February 2011 | | 640 × 427 (72 KB) | GeographBot | == {{int:filedesc}} == {{Information |description={{en|1=Smoked Fish Most of these are Mackerel, which are common in Lunan Bay, and easy to catch. There is also a Cod. They were caught the previous day, cold-smoked for eight hours and then hot-smoked for |
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