November 2, 2012
Bavaria, Germany Thomas Amort, a third generation fisherman, steers his boat on Lake Koenigssee to catch char to make “Schwarzreiter”, a specially prepared char fish which is smoked on wooden hazelnut sticks over an open fire, at his fishing cottage on the remote peninsula next to St. Bartholomae. Amort uses the same traditional techniques which were used some 400 years ago to produce the smoked fish which takes up to four hours of smoking on an open fire made from beech wood. Fishermen have caught and smoked fish from lake Koenigssee since the 11th century, and even provided the delicacy for the Bavarian royal court. (via Editor’s choice | Reuters.com)

Bavaria, Germany

Thomas Amort, a third generation fisherman, steers his boat on Lake Koenigssee to catch char to make “Schwarzreiter”, a specially prepared char fish which is smoked on wooden hazelnut sticks over an open fire, at his fishing cottage on the remote peninsula next to St. Bartholomae. Amort uses the same traditional techniques which were used some 400 years ago to produce the smoked fish which takes up to four hours of smoking on an open fire made from beech wood. Fishermen have caught and smoked fish from lake Koenigssee since the 11th century, and even provided the delicacy for the Bavarian royal court. (via Editor’s choice | Reuters.com)

3:41am  |   URL: http://tmblr.co/ZuyxWxWQpVFE
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Filed under: Germany Bavaria St. Bartholomae Lake Koenigssee Fishing Fishermen Schwarzreiter Char Photography 
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