Smoked fish the increased use of the idiomatic expression "red herring", references to the smoked fish product in this manner declined. A more common current name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area. Other smoked fish products from the UK include Finnan Haddie and Bloater. Smoked fish Smoked fish is
Fishing gear and methods used in Uganda The size of the hook used depends on the type of fish. Hooks have numbers. The lower the number, the bigger the hook. Hooks used for tilapia are from numbers eleven to sixteen. Those for nile perch are from seven to 10. Lung fish are fished with hooks of numbers six and five. Bigger hooks are used for bigger fish so that they do not break free and swim away. On Lutoboka landing site on Bugala Island in Kalangala District, fishermen se hooks of number 12 to fish nile perch. 1000 hooks are put in water. Sprat is put on