2 a week and it's 2 in one night ce soir

Check your gills! look for blood red gills on your fresh fish......
a good filleting knife with a flexible blade makes the job of filleting much easier, if not get your fishmonger to do the job for you.....
the trick is to keep the blade tight against the backbone......
back to the salmon steaks, a splash of Japanese shao xing rice wine, parsley, one sage leaf and a few basil leaves, cover the bowl and give a couple of minutes in the microwave....
back at the harbour tuna man Quentin takes the fast boat out for a spin.....
in Penzance Dry Dock the Rix Harrier is being worked on well into the night....
replacing the Cornishman on the hard, Pete Elsworth supervises the James R H as she goes against the quay.....
and several tons of steel weights are dropped on the sidedeck to lean her into the quay, closely watched by Billy Stevenson, who despite having retired from 'active service' likes to keep an eye on proceedings with the family's fleet of beamers......
the stern rope is made good......
a disconsolate Edwin shares the prices from his landing docket from the previous day with Mike Mahon and hopes the prices will be better tomorrow.....
not that these lesser spotted dogfish will make Mike rich but they will keep the crab pots baited....
a cold start for the big motor on the Cornishman as she leaves the quay at high water on the top of the tide.