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the fish smokery- people at work

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Ricko of the smokery proudly explains: "Everyday, we start at 4am to smoke the first fish in order to have it ready by lunchtime.  We still work exactly the same way like we did in the old days. The only modernisation is a new external termometer. We mainly smoke herring, mackerel, and salmon". Svaneke røgeriet, Bornholm, August 2013

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