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  • Portrait of Bill Spink with a stick of Arbroath Smokies, Arbroath, Scotland. The Arbroath Smokie is a haddock caught in the north sea. It is gutted and the head is removed. The haddock is then salted for half an hour before being tied in pairs and hung on sticks to dry. Once dry, they are smoked over beech or oak hardwood for half an hour.
    57-10_1_1.jpg
  • Bill Spink's Arbroath Smokies, Arbroath, Scotland. The Arbroath Smokie is a haddock caught in the north sea. It is gutted and the head is removed. The haddock is then salted for half an hour before being tied in pairs and hung on sticks to dry. Once dry, they are smoked over beech or oak hardwood for half an hour.
    57-12_1_1.jpg
  • Haddock hung on sticks before being smoked to make Arbroath smokies on Auchmithie beach near Arbroath, Scotland. Arbroath smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. Only haddock can be used to produce an authentic 'Arbroath Smokie'. After cleaning, salting and washing, the fish are then tied by the tail in 'pairs' and hung on sticks. The smokie pit is then prepared. A hole is dug in the ground and a half whisky barrel is set into it, after lining with slates a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and a hessian cover allows the fire to breath and maintain the required heat.
    61-03_1_1.jpg
  • Iain Spink removing the Arbroath smokies from the fire pit on Auchmithie beach near Arbroath, Scotland. Arbroath smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. Only haddock can be used to produce an authentic 'Arbroath Smokie'. After cleaning, salting and washing, the fish are then tied by the tail in 'pairs' and hung on sticks. The smokie pit is then prepared. A hole is dug in the ground and a half whisky barrel is set into it, after lining with slates a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and a hessian cover allows the fire to breath and maintain the required heat.
    63-07_1_1.jpg
  • Iain Spink holding a stick of freshly made Arbroath Smokies on Auchmithie beach near Arbroath, Scotland. Arbroath smokies hanging on sticks after being smoked on Auchmithie beach near Arbroath, Scotland. Arbroath smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. Only haddock can be used to produce an authentic 'Arbroath Smokie'. After cleaning, salting and washing, the fish are then tied by the tail in 'pairs' and hung on sticks. The smokie pit is then prepared. A hole is dug in the ground and a half whisky barrel is set into it, after lining with slates a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and a hessian cover allows the fire to breath and maintain the required heat.
    65-08_1_1.jpg
  • Arbroath smokies hanging on sticks after being smoked on Auchmithie beach near Arbroath, Scotland. Arbroath smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. Only haddock can be used to produce an authentic 'Arbroath Smokie'. After cleaning, salting and washing, the fish are then tied by the tail in 'pairs' and hung on sticks. The smokie pit is then prepared. A hole is dug in the ground and a half whisky barrel is set into it, after lining with slates a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and a hessian cover allows the fire to breath and maintain the required heat.
    63-09_1_1.jpg
  • Iain Spink removing the Arbroath smokies from the fire pit on Auchmithie beach near Arbroath, Scotland. Arbroath smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. Only haddock can be used to produce an authentic 'Arbroath Smokie'. After cleaning, salting and washing, the fish are then tied by the tail in 'pairs' and hung on sticks. The smokie pit is then prepared. A hole is dug in the ground and a half whisky barrel is set into it, after lining with slates a hardwood fire of beech and oak is lit inside. The sticks of fish are then placed over the pit and a hessian cover allows the fire to breath and maintain the required heat.
    62-11_1_1.jpg
  • A grinning portrait of a fishmonger from the Princess Cafe on Foreshore Road in the North Yorkshire seaside town of Scarborough. Smiling with bad teeth but with a generous and kind face, the elderly man stands on the corner, outside his traditional seaside business in the centre of town where passing trade from locals and tourists guarantee him an income  - a secure future towards his retirement in the coming years. In the background are signs advertising his produce: Haddock, Cod, and Lemon Sole - all locally caught and served with chips.
    fishmonger_portrait01-19-07-1993_1.jpg
  • A grinning portrait of a fishmonger from the Princess Cafe on Foreshore Road in the North Yorkshire seaside town of Scarborough. Smiling with bad teeth but with a generous and kind face, the elderly man stands on the corner, outside his traditional seaside business in the centre of town where passing trade from locals and tourists guarantee him an income  - a secure future towards his retirement in the coming years. In the background are signs advertising his produce: Haddock, Cod, and Lemon Sole - all locally caught and served with chips.
    fishmonger_portrait02-19-07-1993_1.jpg
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