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  • Isabel Cruden hand slicing smoked salmon at Andy Race Fish Merchants, Mallaig, Scotland, UK. Based in the port of Mallaig in the Highlands of Scotland, Andy Race Fish Merchants is renowned for producing the very best Scottish peat smoked salmon, Mallaig Kippers and a variety of high quality smoked fish and shellfish - all traditionally smoked with no dyes.
    38-05_1_1.jpg
  • Fortunes Whitby Smoked Kippers in North Yorkshire on 24 September 2018. Kippers are north east Atlantic smoked herrings. The herrings are soaked in a brine solution for 40 minutes, then smoked over a series of fires made from a mixture of oak, beech and softwood. The oak and beech smoke gently permeates the fish to add flavour and colour them
    A0040756 rt.jpg
  • Isabel Cruden hand slicing smoked salmon at Andy Race Fish Merchants, Mallaig, Scotland, UK. Based in the port of Mallaig in the Highlands of Scotland, Andy Race Fish Merchants is renowned for producing the very best Scottish peat smoked salmon, Mallaig Kippers and a variety of high quality smoked fish and shellfish - all traditionally smoked with no dyes.
    37-10_1_1.jpg
  • Toma Brazenaite holding a rack of kippers at Andy Race Fish Merchants, Mallaig, Scotland, UK. Based in the port of Mallaig in the Highlands of Scotland, Andy Race Fish Merchants is renowned for producing the very best Scottish peat smoked salmon, Mallaig Kippers and a variety of high quality smoked fish and shellfish - all traditionally smoked with no dyes.
    39-02_1_1.jpg
  • Fish for sale at Hua Kua market on the outskirts of Vientiane city, Lao PDR. The Lao are very reliant on products collected or caught from the wild in nearby forests, fields and streams. A walk through any market will illustrate the agro and bio-diversity of Laos.
    DSCF7654cc_1_1.jpg
  • Fish for sale at Hua Kua market on the outskirts of Vientiane city, Lao PDR. The Lao are very reliant on products collected or caught from the wild in nearby forests, fields and streams. A walk through any market will illustrate the agro and bio-diversity of Laos.
    DSCF4170cc_1_1.jpg
  • A portrait of a lady fishmonger and her shellfish in the Norfolk seaside town of Great Yarmouth. Holding up a tray of fish and shellfish, the lady proudly stands outside her kiosk in the centre of this eastern England seaside resort. A pot of shrimps, some crabs, salmon steaks and traditional kippers are shown to us. In the background are cod fillets, prawns and other smoked fish.
    fishmonger_portair-27-05-1992_1.jpg
  • Jon, a farmer in the Lake Myvatn area, smoking salmon from the nearby river Lax, Iceland. The fish are cleaned, washed and put in salt water, washed again, turned inside out and smoked for 2-3 days. The fish are smoked over dried sheep dung in a turf covered smoking hut.
    46-06_1.jpg
  • Jon, a farmer in the Lake Myvatn area, smoking salmon from the nearby river Lax, Iceland. The fish are cleaned, washed and put in salt water, washed again, turned inside out and smoked for 2-3 days. The fish are smoked over dried sheep dung in a turf covered smoking hut.
    46-04_1.jpg
  • Jon, a farmer in the Lake Myvatn area, smoking salmon from the nearby river Lax, Iceland. The fish are cleaned, washed and put in salt water, washed again, turned inside out and smoked for 2-3 days. The fish are smoked over dried sheep dung in a turf covered smoking hut.
    46-07_1.jpg
  • Jon, a farmer in the Lake Myvatn area, smoking salmon from the nearby river Lax, Iceland. The fish are cleaned, washed and put in salt water, washed again, turned inside out and smoked for 2-3 days. The fish are smoked over dried sheep dung in a turf covered smoking hut.
    46-05_1.jpg
  • Fish are reared in the rice paddy field and then smoked over an open fire in Gou Kui, a Hani ethnic minority village, Yunnan province, China.
    62-12_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
  • 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
  • Tan, a Tai Lue ethnic minority man holds a fish he has caught in the river and then smoked over an open fire, Ban Bo Ha village, Luang Prabang province, Lao PDR.  For families living away from the main roads and markets, food caught or collected from the wild, especially edible plants and small animals still make up fifty per cent of their diet.  Nature’s bounty in providing for the Lao may be plentiful, but this does not mean that the task of growing and finding enough food for family subsistence and maintenance is easy. It is a major preoccupation of rural families and takes the bulk of time and energy of every man, woman and child.
    A0011010cc_1.jpg
  • Bill Spink's smoked mackerel, Arbroath, Scotland.
    59-06_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 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
  • 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
  • A lobster caught by Richard and his ship mate. They have about 20 sites with 15 lobster pots in each site sitting on the buttom which positions are all logged and found using GPS and visual contact.<br />
Sustainable fishing methods and small scale fisher men syndicates are now common along the British coast. In Christchurch Bay a small band of fisher men catch their fish, lobsters, cuttlefish and crabs from small boats. They all fish according to the latest environmenttal guidance to keep their fishing as sustainable as possible. They then sell their catch as a syndicate to big export companies or fish shops in cities like London.
    IMG_2033_1.jpg
  • A Laoseng minority woman smoking a homemade cigarette in her home in the remote and roadless village of Ban Phouxoum, Phongsaly province, Lao PDR. Ban Phouxoum is situated along the Nam Ou river (a tributary of the Mekong) and has been temporarily relocated due to the construction of the Nam Ou Cascade Hydropower Project Dam 6. The Nam Ou river connects small riverside villages and provides the rural population with food for fishing. But this river and others like it, that are the lifeline of rural communities and local economies are being blocked, diverted and decimated by dams. The Lao government hopes to transform the country into ‘the battery of Southeast Asia’ by exporting the power to Thailand and Vietnam.
    A0025726cc_1.jpg
  • A Laoseng minority woman carries her baby whilst smoking tobacco in her home in the remote and roadless village of Ban Phouxom, Phongsaly province, Lao PDR, Ban Phouxom is situated along the Nam Ou river (a tributary of the Mekong) and will be relocated and joined with three other Laoseng villages following the construction of the Nam Ou Cascade Hydropower Project Dam 5. The Nam Ou river connects small riverside villages and provides the rural population with food for fishing. It is a place where children play and families bathe, where men fish and women wash their clothes. But this river and others like it, that are the lifeline of rural communities and local economies are being blocked, diverted and decimated by dams. The Lao government hopes to transform the country into “the battery of Southeast Asia” by exporting the power to Thailand and Vietnam.
    A0020901cc_1.jpg
  • Fisherman at the helm of his fishing trawler off the island of Jin Shan, China
    chifish_008_1.jpg
  • The fishing fleet of Tarbert on Scotland's Mull of Kintyre lies moored at the dock of this pretty coastal village in the Western Isles. Their colourful hulls shine in late afternoon sunshine as they are tied up awaiting another outing at sea to provide for this small fishing community a living and a livelihood for its families. But in the foreground sit a young couple whose prospects are not so positive: they rest on a bench in silhouette, one smoking a cigarette while turned to the friend who stares out to distant rolling hills. It is a scene of hopelessness that reflects modern life for the youth in remote communities where jobs are scarce and their futures far from secure. In an otherwise idyllic Scottish landscape, we guess at the disintegration of society up here - the scourge of economic downturn and future social problems.
    tarbet07-18-1993_1_1.jpg
  • A fishermen looks at rope, nets and tackle in his home port of Tarbert on the western Scottish Mull of Kintyre, a quiet community in the western Isles. Inhaling on his pipe, the middle-aged man is surrounded by the equipment that keeps his fishing business at sea to prive him with a livelihood. The boat is rusty, having seen many miles on inland seas around the western isles, the edge of the Atlantic, dependent of fisheries policy and EU quotas that dictate how much they're allowed to catch per day/per week.
    fishing_community04-18-07-1993_1.jpg
  • A fruit stall selling citrus and other varieties such as strawberries, avocados, cherries and melon, in Mercado do Bolhao, on 20th July, in Porto, Portugal. The 19th-century, wrought-iron Mercado do Bolhão does a brisk trade in fresh produce, including cheeses, olives, smoked meats, sausages, breads and more. At its lively best on Friday and Saturday mornings, the market is also sprinkled with inexpensive stalls where you can eat fish so fresh it was probably swimming in the Atlantic that morning, or taste or sample local wines and cheeses.
    portugal_porto-30-20-07-2016.jpg
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