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Freshwater fish were readily available in rivers and streams. Trout was often cooked an open fire, as the fish lightly smokes as it cooks it gets a delicious flavour. Skilled hunters could catch trout without spears by 'tickling' them out of the water. Our ancestors opened the fish out and threaded them with willow sticks. They would be rubbed with butter and a little salt and then slowly cooked over the fire.

24th Aug 2008 by Diane Earl


Key Stages:
Foundation, Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

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