Racks of trout are hung for smoking at a fishing cottage on the shore of lake Konigssee on the remote peninsula next to St. Bartholomae October 18, 2012. Thomas Amort, a third generation fisherman, uses the same traditional techniques which were used some 400 years ago to produce the smoked fish which takes up to four hours of smoking on an open fire made from beech wood. Fishermen have caught and smoked fish from lake Koenigssee since the 11th century, and even provided the delicacy for the Bavarian royal court. Picture taken October 18. REUTERS/Michael Dalder (GERMANY - Tags: FOOD SOCIETY TRAVEL)