Are you sure? I've just looked at a can. It says there's 120 grams in it. I think it was just short of 50p, so even if there's only 100 grams of fish in there, that's less than a fiver a kilo by my reckoning.
You are right I wasn't paying attention to my noughts. I won't edit my mistake to correct it otherwise that would just make a nonsense of the posts
Bottom of the class @M. Mind you I'm not much better as I should have thought about how much a tin of sardines roughly weighs!
I was doing other calculations at the same time ... suffice to say I've gone back over those too, just in case!
Take another look at the picture @Anthony Rogers, does it ring any bells? It's probably had a coat of paint since you were here. They are still smoked on the premises and can be sent abroad. If you're interested the email address is on the sign.
I love the red and white colour scheme. Although it's a good job it's not in Middlesbrough with that bright red door. http://www.gazettelive.co.uk/news/teesside-news/red-doors-asylum-seeker-controversy-10786986
I don't think it would make any difference what colour the doors are Clueless, they are obviously not the target.
don't run across canned Kippers too often here. Did find them couple years ago by accident, tried them, they were good, but not good enough to pick up another can. Will have to check the cost of tinned sardines here, don't think too high there (but that is subjective). Anyway, do love the Lox, or do you call it smoked salmon. There is one store near me that carries Lox, will get some for the cream cheese and bagel breakfast with it. Some do put it in scrambled eggs, I just love it "raw" to much to do that to it. Had read that the Sockeye Salmon has the most vit. D in it that other salmons, do have to order some tins of it from Alaska . Bad part of general fish selection, is finding wild caught, I will not eat farm caught.
Scrambled eggs with smoked Salmon was my choice of breakfast (being a Pescetarian) every day of my stay in a Somerset hotel last week, I normally buy half a carrier bag full of fresh caught herrings for £1 there around this time of year, but the tides weren't right last week (and 'right' this week but weather is rubbish), with a high tide normally occurring during hours of darkness during 'Spring Tides'.
Here is the difference @redstar. http://www.foodrepublic.com/2013/01/21/whats-the-difference-between-smoked-salmon-and-lox/
Many moons ago I gave a talk on the different types of smoked salmon at a very prestigious hotel in Perthshire. I decided to do a tasting (not a proper 1 under ultraviolet lights etc) for an audience of about 100. I made up loads of little triangles of different smoked salmon on brown bread, numbered the different plates of the salmon and asked the audience to take 1 just of each different variety to try and then mark down which they liked best. I specified only 1 of each kind as 1 variety I had purposefully made rancid but not dangerous (got father to eat 1/2 dozen bits of the dodgy salmon the night before and he hadn't keeled over). My idea was to educate people to know when smoked salmon is well past it's best as many top class food outlets INCLUDING those well know London department store which begin with F&M, H and S used to sell smoked salmon that had been frozen and defrosted many times. After everybody who wanted to, had done the tasting I asked for hands up for the 1 they liked the best........do I need to finish this story? Yup they liked the rancid 1 and here was me busting a gut to sell the freshest, best fish I could find!
Yes @"M" I took great pleasure in doing so. That put some know it alls and fair few toffee nosed folk in their place.
