Take a trip to Ireland, whose dramatic nature takes the breath out of anyone. There is also the chance to eat fresh lobster with a clear conscience.
There are no direct flights from the West Coast and Gothenburg to Ireland. With Ryan Air you can fly from Chicago to London and change there to Dublin. Or travel to Copenhagen, where SAS, Blue1 Airlines and Air Lingus has several daily departures to choose from. The train to Copenhagen gets you off directly into the departure hall at Kastrup. It takes approximately 3.5 hours from central Gothenburg. From Stockholm, the flies SAS and Air Lingus four times a week.
See Ireland on a larger mapGusts change frisyren friendly but firmly.
In the healthy, relatively humid air feels a saltiness. Clips from the scarps collapse straight down in a sea of krusigt. We stick to the official distance as pieces of the porous limestone right as it is the only place in all of Ireland and collapse straight down into the sea. Far where below sea level, it is of course much quieter and down there is lobster.
We are in The Burren, a nature reserve with fantastic rock formations and different vegetation. Here are several beautiful hiking trails, pleasant B & B and of course pubs.
At the bottom of the sea in the reserve are The Cliffs of Moher, today a tourist center that accepts groups for walks around the edge of the stunning clip from the scarps. Everywhere are the yellow and red signs with "Beware, avalanche problems approximately, don't pass this line." Strangely enough, there are people who defy the warnings. Along the cut edge is clearly visible the different layers of the stone, which varies in colour and that built up during the best 300 million years.
By sanctuaries, and throughout Ireland, moreover, runs a number of rivers. They have their flow in open light but also by the mountain and several has its outlet on the West coast of Ireland. Cool healthy syrerikt and mineralhaltigt river water meets the salt in the sea.
Water quality is high and there is a further reason why the lobsters like to keep to this. Several of the rivers has also become an ideal home for the wild salmon.
We go on to Galway to meet Peter Tyndall, professor and fishery area of BIM, Board Lascaigh Mhara, equivalent of marine and water authority. He has promised to take us out to sea in order to gain an insight into hummerfisket. BIM and the Irish fishing industry has the right tough rules for sustainable fishing.
Just like at home, it is prohibited to fish for rombärande females in Ireland. Which is, of course, given that a hummerfiskare that does not secure återfisket soon to be without a job. And here's the really hummerfiske a job and industry. While hummerfisket in Sweden to almost 80 percent consists of recreational fishers, it is virtually the opposite conditions in Ireland.
--A hen lays about 20 000 eggs, but it is perhaps only a single egg that actually have time to grow into a complete hummer, says Peter Tyndall.
Lobster is pretty påpassad, especially females.
"We have a system called V-notching". Females that are added back into the sea in knipsas including. After approximately four years growing tail off again, and during this period, the female will lay several batches of eggs. To catch up and try to sell a stjärtknipsad hen is indictable. Hummerfiskarna here are well aware of their honhumrar. Some provide them with names, says Peter Tyndall.
Hummerfiskarna get paid for each knipsad hummer which they put back into the sea. The system is financed among others by the European Fisheries Fund and has been used in Ireland since 1995. When the borrowed one system from the United States, which in the big hummerfiskeriområdet around Maine made here since the 1940s.
The city of Galway has a beautiful profile even from seaward. We follow with Peter hummerfiskaren and Patrick Oliver on his boat to bring back some of the females that he raised earlier in the day. Patrick Oliver fish here in the area around Galway and is the Chairperson of Galway Bay's local fishing organisation. A bit off but still along the coastal strip, it is time. Peter who is authorized to perform the knipsningen shows how the label.
Later we reach the Howth, a small, sleepy suburb which is situated on a peninsula on the coast just north of Dublin. The fun of Howth is that in the little harbour is probably the most fish restaurants gathered together in one place throughout Ireland. Here you will find everything from the flottare establishment of simple bars and stalls with fuming färskfriterade fish & chips and calamari rings.
In between lies the fish shops, each with its particular speciality.
At the Marina lies the fishing boats on the line and behind the restaurant located in progressing a little neighborhood with small fishing processing industries. King Sitric fish restaurant is one of The more reputable. This couple have Aidan and Joan MacManus drifted restaurant and hotel since 1971 and with honour, presumably. For along the entrance and inside the bar are the awards in a row. the bar and restaurant area on the ground floor is full, but upstairs has a wonderful view over the harbour and Ireland's Eye, the big island outside the Harbour entrance. We are ordering a hummersallad which more than offset exceeds our expectations. Otherwise, Aiden, who reigns in the kitchen, known for its lobsters in Dublin Lawyers sauce. (See recipe on the next spread).
In Howth Castle, Howth is an old castle that was the backdrop for many movies. The castle is privately owned, but parts of the castles rented and operated as a Cookery School. We are a top of the Head, Howths nature reserve. Well allocated where we start our hike on one of the many paths down to the society. Heather around us prisoners all the time the eye with all its colors.
When we get down , it's lunch time, but we are first recorded in any of the fish shops and finds that the price of lobster is a bit higher here than it was on the West Coast. We take us far out on the pier and Aqua Restaurant for lunch. We ordered a Seafood platter and receive a half lobster, oysters, shrimp, hummercocktail, seaweed salad and smoked vildfångad salmon. The price of 30 euros, about $ 250, is really affordable.
If you want to revel in lobster and other seafood, and do not have the opportunity to fish himself is a trip to Ireland is a very good alternative we note on the home voyage. And, not least, the Irish lobster seems to live a good life.
There are no direct flights from the West Coast and Gothenburg to Ireland. With Ryan Air you can fly from Chicago to London and change there to Dublin. Or travel to Copenhagen, where SAS, Blue1 Airlines and Air Lingus has several daily departures to choose from. The train to Copenhagen gets you off directly into the departure hall at Kastrup. It takes approximately 3.5 hours from central Gothenburg. From Stockholm, the flies SAS and Air Lingus four times a week.
See Ireland on a larger mapGusts change frisyren friendly but firmly.
In the healthy, relatively humid air feels a saltiness. Clips from the scarps collapse straight down in a sea of krusigt. We stick to the official distance as pieces of the porous limestone right as it is the only place in all of Ireland and collapse straight down into the sea. Far where below sea level, it is of course much quieter and down there is lobster.
We are in The Burren, a nature reserve with fantastic rock formations and different vegetation. Here are several beautiful hiking trails, pleasant B & B and of course pubs.
At the bottom of the sea in the reserve are The Cliffs of Moher, today a tourist center that accepts groups for walks around the edge of the stunning clip from the scarps. Everywhere are the yellow and red signs with "Beware, avalanche problems approximately, don't pass this line." Strangely enough, there are people who defy the warnings. Along the cut edge is clearly visible the different layers of the stone, which varies in colour and that built up during the best 300 million years.
By sanctuaries, and throughout Ireland, moreover, runs a number of rivers. They have their flow in open light but also by the mountain and several has its outlet on the West coast of Ireland. Cool healthy syrerikt and mineralhaltigt river water meets the salt in the sea.
Water quality is high and there is a further reason why the lobsters like to keep to this. Several of the rivers has also become an ideal home for the wild salmon.
We go on to Galway to meet Peter Tyndall, professor and fishery area of BIM, Board Lascaigh Mhara, equivalent of marine and water authority. He has promised to take us out to sea in order to gain an insight into hummerfisket. BIM and the Irish fishing industry has the right tough rules for sustainable fishing.
Just like at home, it is prohibited to fish for rombärande females in Ireland. Which is, of course, given that a hummerfiskare that does not secure återfisket soon to be without a job. And here's the really hummerfiske a job and industry. While hummerfisket in Sweden to almost 80 percent consists of recreational fishers, it is virtually the opposite conditions in Ireland.
--A hen lays about 20 000 eggs, but it is perhaps only a single egg that actually have time to grow into a complete hummer, says Peter Tyndall.
Lobster is pretty påpassad, especially females.
"We have a system called V-notching". Females that are added back into the sea in knipsas including. After approximately four years growing tail off again, and during this period, the female will lay several batches of eggs. To catch up and try to sell a stjärtknipsad hen is indictable. Hummerfiskarna here are well aware of their honhumrar. Some provide them with names, says Peter Tyndall.
Hummerfiskarna get paid for each knipsad hummer which they put back into the sea. The system is financed among others by the European Fisheries Fund and has been used in Ireland since 1995. When the borrowed one system from the United States, which in the big hummerfiskeriområdet around Maine made here since the 1940s.
The city of Galway has a beautiful profile even from seaward. We follow with Peter hummerfiskaren and Patrick Oliver on his boat to bring back some of the females that he raised earlier in the day. Patrick Oliver fish here in the area around Galway and is the Chairperson of Galway Bay's local fishing organisation. A bit off but still along the coastal strip, it is time. Peter who is authorized to perform the knipsningen shows how the label.
Later we reach the Howth, a small, sleepy suburb which is situated on a peninsula on the coast just north of Dublin. The fun of Howth is that in the little harbour is probably the most fish restaurants gathered together in one place throughout Ireland. Here you will find everything from the flottare establishment of simple bars and stalls with fuming färskfriterade fish & chips and calamari rings.
In between lies the fish shops, each with its particular speciality.
At the Marina lies the fishing boats on the line and behind the restaurant located in progressing a little neighborhood with small fishing processing industries. King Sitric fish restaurant is one of The more reputable. This couple have Aidan and Joan MacManus drifted restaurant and hotel since 1971 and with honour, presumably. For along the entrance and inside the bar are the awards in a row. the bar and restaurant area on the ground floor is full, but upstairs has a wonderful view over the harbour and Ireland's Eye, the big island outside the Harbour entrance. We are ordering a hummersallad which more than offset exceeds our expectations. Otherwise, Aiden, who reigns in the kitchen, known for its lobsters in Dublin Lawyers sauce. (See recipe on the next spread).
In Howth Castle, Howth is an old castle that was the backdrop for many movies. The castle is privately owned, but parts of the castles rented and operated as a Cookery School. We are a top of the Head, Howths nature reserve. Well allocated where we start our hike on one of the many paths down to the society. Heather around us prisoners all the time the eye with all its colors.
When we get down , it's lunch time, but we are first recorded in any of the fish shops and finds that the price of lobster is a bit higher here than it was on the West Coast. We take us far out on the pier and Aqua Restaurant for lunch. We ordered a Seafood platter and receive a half lobster, oysters, shrimp, hummercocktail, seaweed salad and smoked vildfångad salmon. The price of 30 euros, about $ 250, is really affordable.
If you want to revel in lobster and other seafood, and do not have the opportunity to fish himself is a trip to Ireland is a very good alternative we note on the home voyage. And, not least, the Irish lobster seems to live a good life.
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