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File:Smoked Fish - geograph.org.uk - 910644.jpg

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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!
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Source From geograph.org.uk
Author Anne Burgess
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Anne Burgess / Smoked Fish / 
Anne Burgess / Smoked Fish
Camera location56° 37′ 48″ N, 2° 29′ 29″ W  Heading=67° Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo
Object location56° 37′ 48″ N, 2° 29′ 29″ W  Heading=67° Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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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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23 July 2008

56°37'48.11"N, 2°29'28.68"W

heading: 67 degree

56°37'48.11"N, 2°29'28.68"W

heading: 67 degree

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current00:02, 22 February 2011Thumbnail for version as of 00:02, 22 February 2011640 × 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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