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Article: Smoking is the cure; table talk A nice bit of smoked fish will keep you warm during these winter months, says Noreen Barr.
- Article from:
- The Birmingham Post (England)
- Article date:
- January 13, 2001
CopyrightCOPYRIGHT 2001 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Noreen Barr
The weather may be cold, but smoked fish with its extra layer of pungent flavour comes into its own at this time of the year.
In times gone by, before refrigerators and deep freezers were invented, it was traditional to turn to preserved fish in January, since fresh fish could be in short supply in the depths of winter.
Smoked fish is now eaten all year round - but juicy kippers, smoked Finnan haddock or delicious Arbroath smokies are still especially tempting round about now.
For one thing, they all lend themselves to ...