Back for more Smokies

As we left Arbroath harbour we could see two large pillars in the distance by the Bell Rock lighthouse. None of us could remember seeing them yesterday. They looked like two large chimneys from a factory, but they were in wrong direction to be on land. There were various theories of what it could be. Jeremy thought it was a second lighthouse being constructed, but if this was the case, wouldn’t we have read about it in the museum yesterday? Stew correctly guessed an oil rig. As we got closer we saw it was being towed by three large tugs. The chimneys we thought we’d seen were actually the support legs, now lifted off the seabed to allow it to be towed. This definitely warranted the day shape consisting of a diamond between two circles indicating “Restricted in my ability to manoeuvre”.

From the outset we were all slightly sceptical about the forecast, it showed a big no wind patch exactly where we needed to go. But it was my parent’s last day in Scotland before they headed home, so we were all keen to meet up with them to say bye. Sadly the weatherman was correct, and after 2hours we hit the no-wind zone with both kites fluttering to the ground. Not deterred we waited for a while to see if it would come in again, with Islay happily munching crab as we drifted. The wind did eventually come back, but only in spurts, we tried another three times, but had to call it a day otherwise we’d miss the lock back into Arbroath.

Day shapes are mast head signals visually indicating the status of a vessel to other vessels during daylight hours, they are designed to correspond to the various navigation lights required to be shown at night – they’re the road signs of the seas. Some examples can be found on: https://www.sailingissues.com/navcourse10.html

The Arbroath smokie – 

Haddock is first salted overnight, then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. The result is a fully cooked ready to eat smoked goodness. They differ from Kippers  which are produced by cold-smoking herring, which is a much oilier and bonier fish. Kippers and another scottish specialty Finnan haddie (cold-smoked haddock) both need further cooking before eating.

Map of today’s route

Map Key: Stew (Red), Islay (White) and Mentor (Blue)

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