Fishy Friday, and it's Escabeche for tomorrow's big Porthleven wedding.

 De-scale, fillet and skin the fish.......

 in this case haddock......

 skinning starts from the tail end.......

 with the knife held flat against the work top.......

 prepare the lime juice - not forgetting to get the halved limes in the juicer the right way round......

 at two limes per pound of fish......

 brushed into the fillets.......and left for 15 minutes to 'cook'.......

 back at the stove fry in olly oil the garlic, ground cumin and and a dozen black pepper corns......

 adding a bay leaf per half pound of fillets........

 the fillets are now lime juice 'cooked'........

 add sliced onion, one per two pounds of fillet.......

 and heat through for 4 minutes before adding white wine vinegar.......

 quickly brown one side of the fillets, both if bigger fillets.......

 add the olly oil to the sauce and pour over the fillets while still hot......

 once, cooled, keep the trays of marinade covered fillets in the fridge till needed, in this case the wedding reception in Porthleven tomorrow afternoon. There are dozens of variations on Escabeche recipes.

Undulatus Asperatus seen over Newlyn.

 It's that time of year again, plenty of parking down Newlyn Coombe......

 Keith Dixon will be blessing the fleet on Sunday.......

 that's all we need.......

 the Pioneer is back in town for the luggers fest in the Old Harbour - don't forget top Slowfood chef, Sanjay Kumar will be running his pop-up restaurant over there too..........

 Newlyn hosted a rare cloud formation this morning, only recently identified in 2009, Undulatus Asperatus........

 while a patch of blue slowly grew over the back of the village......

 towards the Mount things were looking decidedly wet....

 with not a breath of wind, or 'smoke' on the Beaufort scale.......

 the sardine boys are responsibly fishing again.....

 with a good nights work despite the heavy ground sea......

 that made things a little more challenging for the smaller Resolute........

 that's a fine nose you ave there mister garrick......

 boxes at speed........

 don't forget mackerel en.......

 the James R H had a cracking good trip for the time of year......

 not that these beauties were part of their haul.......

 more Undulatus Asperatus.......

 over the harbour.......

giving the place a very 'edgy' feel.

Fishy Friday's Roast Cajun monk with orange salsa.

Freshly prepared Cajun spice mix........

 monk steaks oiled and rolled in the spice mix, part friddled (that's a cross between frying and griddling) and then in a hot oven for a few minutes to finish off.......

one orange salsa - additional veg to personal preference - like a few new spuds from the garden.

Friday is fish day.

Abbey Warehouse apartments enjoy basking in the warm glow of the morning sun.....

as the cloud lifts from over Mount's Bay........

the weather was distinctly changeable......

as the cloud descended again in the space of minutes.....

the Medical launch dropped into Newlyn to take on board fuel.......

as the last Lyonesse landed her night's work.......

keeping the sardines well covered with ice.......

and sea water.......

before they are taken off to FalFish.......

with hake prices still on the floor, with even the larger grades of fish going for just over the £2 per kilo mark......

not so big turbot.......

or this fine tub gurnard specimen.........

the sky has that glassy look to it which generally means rain is on the way.......

some boats are doing a good job.......

other's like the Algrie won't be fishing for anything until the restoration work is completed.....

customer's at Tonkin's Fish Shop opposite the market can take advantage f some excellent prices on offer for a fishy Friday.