Welcome to Through the Gaps, the UK fishing industry's most comprehensive information and image resource. Newlyn is England's largest fish market and where over 50 species are regularly landed from handline, trawl, net, ring net and pot vessels including #MSC Certified #Hake, #Cornish Sardine, handlined bass, pollack and mackerel. Art work, graphics and digital fishing industry images available from stock or on commission.
In spite of the rather iffy forecast, Saturday saw another chance to get the smoker fired up with Regent Joinery's finest oak chippings - this time, duck breast dry-cured with a mixture of sea salt, brown sugar, ground cloves, star anise and cinnamon...... the need for more charcoal became apparent after the mackerel were only lightly smoked on the first run...... and this time round, the chippings have gone in an old sweet tin and were placed above the Èmile Henry tagine base (it cracked on the stove - another story!) to give the charcoal more air...... back on the main BBQ, the flames are leaping as the charcoals are lit - Big K, the best charcoal sourced to date is the way to go - nearest stockist known at present is Wyevale's Lelant Garden Centre - this charcoal unlike others tried burns long, hot and slow...... once the charcoal has settled down (ie when the lumps have turned a grey colour) the washed off duck breasts are placed on a rack above the chippings -ideally for a hot smoke the temp should be around 100º....... and, with the aid of this little digital beauty, bought recently for much less than a tenner courtesy of Lidls - spot on!...... home made humus to go with the soon-to-be-grilled ..... Halumi cheese, aubergine and peppers charred in their skins....... the forecast necessitated precautions against thunderstorms over the cooking area..... cooked to perfection - first hot-smoked duck!
In spite of the rather iffy forecast, Saturday saw another chance to get the smoker fired up with Regent Joinery's finest oak chippings - this time, duck breast dry-cured with a mixture of sea salt, brown sugar, ground cloves, star anise and cinnamon......
the need for more charcoal became apparent after the mackerel were only lightly smoked on the first run......
and this time round, the chippings have gone in an old sweet tin and were placed above the Èmile Henry tagine base (it cracked on the stove - another story!) to give the charcoal more air......
back on the main BBQ, the flames are leaping as the charcoals are lit - Big K, the best charcoal sourced to date is the way to go - nearest stockist known at present is Wyevale's Lelant Garden Centre - this charcoal unlike others tried burns long, hot and slow......
once the charcoal has settled down (ie when the lumps have turned a grey colour) the washed off duck breasts are placed on a rack above the chippings -ideally for a hot smoke the temp should be around 100º.......
and, with the aid of this little digital beauty, bought recently for much less than a tenner courtesy of Lidls - spot on!......
home made humus to go with the soon-to-be-grilled .....
Halumi cheese, aubergine and peppers charred in their skins.......
the forecast necessitated precautions against thunderstorms over the cooking area.....
cooked to perfection - first hot-smoked duck!
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