Cooking demonstration and learning the ropes

Fish lovers were in for some mouth-watering treats as winning food author Marian Armitage cooked up some of the locally landed catch at the Hay’s Dock pier store today.

Mrs Armitage was joined by crowds of onlookers to whom she extolled the virtues of the local produce of the sea, as part of Shetland Boat Week.

Many were given the opportunity to sample oatmeal fried herring or various other dishes and all appeared suitably impressed.

As well as being an extremely healthy diet, fish is downright tasty and a cornerstone of the local economy.

Unlike many places south, where the fishmonger’s hake is likely to come from New Zealand, the abundant, toothy (and toothsome) hake is most likely to be locally caught is bought in Shetland.

As well as hake and herring, flatfish such as plaice and megrim featured in Mrs Armitage’s cook-up – all within the cozy confines of the pier store.

Across the dock at Shetland Museum and Archives Nate Bryant and Scott Sandison were giving classes in splicing and knot-tying respectively.

With plenty experience in the local fishing and aquaculture sectors and on board the restored fishing boat Swan, both men know a thing or two about handling ropes.

According to Mr Bryant, the likes of splicing and knot tying may not be the most well known skills, but they can come in handy for everyday landlubber use, such as securing a tow rope to a car or lashing down something on a roof rack.

Working with rope, whether splicing or tying, can also be very relaxing in the same way as knitting can be, said Mr Bryant.


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