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Template:POTD/2012-12-05

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Smoked Atlantic mackerel
A smoked Atlantic mackerel (Scomber scombrus). The smoking of fish was originally performed as a method of food preservation that would keep fish edible for more than a year. Recently, the availability of refrigeration and freezing has changed the primary purpose of smoking to enhancing the flavour of the fish.Photo: Luc Viatour