Dinnertime!

The last of all 350 mackerell were finally smoked and now it is dinnertime. We can't eat them all in one time of course, but I know that you can keep them in the freezer (for not too long however). Tomorrow we'll have a rendez-vous with a German tug offshore Brest, and we will give them hundred or so as well.
On this picture you see Michiel and Dennis, both apprentices and both more or less responsible for the smoke job.

Also much better in Large