MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
[url= http://www.google.co.uk/search?client=firefox-a&rls=org.mozilla%3Aen-GB%3Aofficial&channel=s&hl=en&q=Tay+caged+salmon&meta=&btnG=Google+Search ]http://www.google.co.uk/search?client=firefox-a&rls=org.mozilla%3Aen-GB%3Aofficial&channel=s&hl=en&q=Tay+caged+salmon&meta=&btnG=Google+Search[/url]
No references to any salmon farms on the Tay.
No references that i could see on any "large scale escapes" into the Tay
Can you post a link to one of these stories?
anti-haggis fencing alongside the Fort Bill DH course, though only down one side of course.
nonsense, they'll be welcomed in and used as obstacles
As soon as I have access to proper internet rather than mobile internet I will.
And someone mentioned that half the starred restaurants in London are French, or something
Yet more of your powerful use of facts to thwart me in my claims that you pontificate with limited knowledge ....damn I feel so foolish now Sorry.
mysterymurdoch - MemberRegarding the michelin stars:
72 michelin restaurants in England. Half of these are in Mayfair, most of those are French restaurants. About 1.4 restaurants per million population.
Not my facts, actually.
And I have no idea why you have such a problem with my comments on this thread. Get a grip. I'm not trying to 'thwart' you or anyone else, merely express an opinion.
Or was that an onion..?
Just baiting you as a bit bored 😆
Sorry I have not even read the rest of the thread 😳
s&j
I understand that salmon live in salt water until they migrate, which is why the farms tend to be in sea lochs. The Tay is saline from it's mouth (Arbroath) to about Newburgh, an area I sail in and have charts of. There are no salmon farms in this area. From newburgh up, the Tay is fresh water which I believe makes it and Loch Tay unsuitable for farming.
BUT, there are also trout farms in the area, serving the fairly large loch fishing industry in the area. These use fresh water, and I believe they are located next to rivers in order to divert some of the river flow through the farm to clean and refresh the farms. There have been escapes from the trout farms. But they're trout, not salmon (although trout are part of the [i]salmonid[/i] family - salmo trutta in the case of brown trout).
Agree? Do the maths for me and show me the results to support any argument against this please.
No, I don't agree, they're about the same
Your Mayfair figure though was ~250% out
138 Michelin star restaurants in England - ~ 2.76 /million
13 Michelin star restaurants in Scotland - ~ 2.6 /million
19 of the English restaurants are in Mayfair - ~14.4%
At least Tom Kitchin has just won the Scottish heat of the Great British Menu so some justice there. The other guys food looked a bit too poncey
As soon as I have access to proper internet rather than mobile internet I will.
well it's been a few hours, so you will what?
Apologise for
or, if in doubt, make it up and hope the people you're adopting a patronising and insulting approach to don't actually know how to use GoogleI'm afraid the "la la la, I can't hear you" approach to ignoring facts was out-ruled by the 1982 'Now now children' Act.
Idiot - are you at the same school as PaddedRudeFred?
I have family allegiances both sides of the border (unlike that plastic Scot who normally turns up in any thread remotely associated with Scotland)
= I know someone who lives in Scotland, so I know more about the Tay's ecosystem than a resident of Tayside and member of the Royal Tay Yachting Club. But not [b]that plastic Scot who normally turns up in any thread remotely associated with Scotland[/b]
****
I'm a picky food snob. And I'm scottish too.
Living in NZ i think i'm prety spoilt on quality food really so was quite interested to be back in Soctland 3 times last year and early this year and try out a few spots. We had dinner one night at the Peat Inn - was fantastic if not a little starchy in the service department. Also had tea at Applecross and it was superb as well. generally I found the level and wuality of food to be good esp. the Haggis Supper from the chippy in Granton which was a full haggis halfed and battered just like it used to be when i worked near there and of course chip sauce.
I've eaten in a few Michelin starred restaurants in my time and while incredibly good i'm not sure that most people would 'get' the food all the time. A simply cooked meal of quality local ingredients prepared by a good chef in my opinion is all you need. Dog c@ck ice cream qwith roasted fillet of cat litter for example may sound lovely but in all reality locally made ice cream with some fresh fruit would be almost as good. Anyway, get back to arguing about salmon. 😀
uplink - MemberAgree? Do the maths for me and show me the results to support any argument against this please.
No, I don't agree, they're about the same
Your Mayfair figure though was ~250% out
138 Michelin star restaurants in England - ~ 2.76 /million
13 Michelin star restaurants in Scotland - ~ 2.6 /million19 of the English restaurants are in Mayfair - ~14.4%
Well considering you omitted 5 in the count of scottish stars, I don't see any credibility in your maths either!
interestingly, from a continental point of view, sctotish cuisine is the less worst of the kingdom.