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.
Destined for a Sicilian style cold salad dish, the octopus needs prepping, this will make for a very tender eight legged dish.........
carefully peel of the outer membrane or skin from the body and remove the contents, including the beak and eyes from around the base of the tentacles..............
cut into one inch squares and steep in salt water for 30 minutes before popping in boiling water for 30 minutes, save a cup of the resultant broth.........
then into the slow cooker along with a sauce, chopped parsley, 3/4 cup olly oil, hot red chili flakes to taste, juice of one lemon, salt and pepper (try ground white) to season, on high for an hour then give it a good 6-8 more on low, serve with a chickpea salad to follow tradition.......
meanwhile the gravadlax needs doing, assemble the ingredients, salt, crushed pepper corns, sugar, dill and a big dash of brandy.........
first fillet the fish (thank you once again Sue!)........
to check for the line of bones. run the finger tip back from the head end
and using some proper fish tweezers (or small pliers if you must) pull out the bones one by one, about a dozen a side will be found.......
sprinkle over the curing mix.......
cover with dill before wrapping (getting some practise in) in cling film........
and placing in the fridge or somewhere chilly with a heavy weight, like a piece of slate - turn every day - ready from day three onwards.
