Your chance to experience a truly superb dining extravaganza!

Last few places left for this once in a lifetime event!

These are just some of the red mullet on Newlyn fish market this morning that will be served up later at tonight's, Five at Senara charity meal at Penwith College - there are still a handful of tickets left to enjoy a five course meal that would be the equivalent of dining out on a fish starter from chef @GuyOwen from the Idle Rocks in St Mawes followed by a fish starter from Porthleven chef @JudeKereama at Kota  then sipping some superb wines and taking time to enjoy a classic Lobster Thermidor from Rick Steins' head Padstow chef, @Stephane Delourme followed by a Lamb & Cockle roast from @cheftombrown at Nathan Outlaw's Capital in London followed by a stunning Coffe and Chocolate Opera dessert from Stein's Seafood Restaurant, Stuart Pate - just one dish would be the equivalent cost of the entire meal! - so to enjoy some of the finest cuisine the west can offer grab a last minute table for two or four and phone 01736 335114 or email in your booking! - a meal to savour and remember!..and a big thanks to FalFish and the Real Cornish Crab Company for supplying some of the finest local fish for the night!

Get to Know Your Seafood from Ocean to Plate

Sea to plate the American way -  So exactly how does seafood get from ocean to plate? This video shows the journey U.S. seafood makes to get to your table, as well as tips to get to know your seafood better. 

Visit FishWatch.gov to learn more about making sustainable seafood choices.

Sprats and lemons for supper

One pounds worth of fish, enough to feed four for starters...

super silver sprats...

dredged in flour...

across to the fry pan...

out on the paper towel...

served simply...

withe lemon and a homemade dip...

class polenta...

cooks in seconds almost...

turned out on to a serving dish...

ready to go to the table...

one cracking lemon sole...

simply run the knife down the backbone...

and peel off the frame.

Newlyn auction action

It's all ears on the auctioneer as WS&S' Ian Oliver raises the price of prime fish on Friday's fish market.

The Apprentice goes fishing - Monty Halls in Cadgwith - BBC2 last night at 8pm, tonight at midnight in HD!!

Apprentice fisherman Monty Halls on the beach at Cadgwith with top lobster pot man Nigel Legge.

Showing for the next five weeks every Wednesday night at 8pm, marine biologiost Monty Hall finds out just what it takes to actually make a living from the sea in Cornish waters. In episode one, an Introduction to the Skippers from Cadgwith Cove who Monty Halls is about to work alongside, local Skipper Jonathan Tonkin - 'Tonks' - gives his first impressions of Monty. This is first in a series of six episodes; in later shows Monty will have his understanding of ethical fishing vs making a living in the context of modern fishing methods put to the test when he sails in some of the bigger boats from Newlyn.


Monty Halls is a writer, explorer, television presenter and public speaker. A former Royal Marines officer who worked for Nelson Mandela on the peace process in South Africa, he left the services in 1996 to pursue a career in leading expeditions. Having achieved a First Class Honors degree in marine biology, over the next decade he circumnavigated the globe four times on various projects, leading multi-national teams in some of the most demanding environments on earth. Notable expeditions included an anti poaching project in the high montane grasslands of the Nyika Plateau in northern Malawi, the discovery of a sunken city off the coast of Tamil Nadu in India, and a (successful) attempt to find and photograph a rare crocodile species in the mountain pools of the Raspaculo Basin in Central America. In 2002 he was awarded the Bish Medal by the Scientific Exploration Society for his services to exploration.

Cornwall Food and Drink Festival starts tomorrow.

Visitors to Newlyn fish auction see the food trail from the start.Cornwall's Food and Drink Festival starts tomorrow - a fantastic chance for people to follow the food trail - a celebration of local produce.......

 with a wide range of local shellfish (like those supplied by the Mussel Shack)........

 Cornish hake.......

and just coming into season fresh squid now being caught in the waters off Cornwall. Of course it's not all fish! - there are producers and suppliers representing the full range of the best in Cornish Food with all the information needed in this downloadable programe of events........

head for the centre of Truro and the Lemon Quay area.

It was cold, wet and miserable outside.....

 So, out with Keith Floyd's must have, Floyd on Fish.......

substitute haddock for the brill and creme fraiche for the cream and voila!, comfort food in a jiffy!

The best in Cornish beaches and a BBQ.

 Keeping an eye on things, one of Culdrose's SAR helicopters traverses Porthchapel beach......

 looking back at the beach from the west, not a beach for people who don't appreciate the power of the sea as it is susceptible to a big shore break which will easily sweep an adult off their feet.......

 next beach along heading towards Land's End at Porthgwara with crystal clear water......

 PZ1218 heads back to Newlyn, only these high speed punts have the speed to make working off Land's End viable from the port........

 they just can't resist......

 back in the kitchen its time to repare a BBQ dish......

 headed and scored in readiness for a curry spice.......

 rubbed into the inside and out of the fish......

 a great device makes cooking fish an easier task.......

 a touch of the med........

 before the onion based sauce that goes with the curried mackerel........

 stating the blindingly obvious........

 get those fish on quick........

though, of course, this is a house with one of those girl's type gas affair!

Fishy Friday II - very much in season from Cornish beaches - Grey Mullet and ratatouille.

This time of year is good for grey mullet - especially those caught off the Scillies or Sennen beach as they are less 'muddy' than those fish that frequent estuaries......

if you are going to prepare the fish yourself rather than have the fishmonger do it for you, don't forget to remove the mullet's big scales - used a zester in this instance!......

the gut cavity should be clean and seasoned with salt and pepper......

select the veg to go with the dish.......

stone the black olives.......

prep the veg........

put half the chopped shallot and garlic and a piece of fennel in the gut cavity.......

cover with the sliced toms, olives and anchovies.......

wrap tightly with foil and bake for around 40 minutes at 170º.........

in this case a surfeit of veg meant that a tatty-rats was on the cards.......

plenty of olly oil.........

and voila!

Fish 'n chips.

 Sometimes the best laid plans go awry, so when a fillet of line caught  cod ends up hanging at your front door the planned tea goes out the window and the idea of cod and chips suddenly becomes an imperative.......  

 with the addition of a few choice ingredients a..........

 home-made Tartare sauce is quickly produced to accompany........

goujonsof Panko encrusted cod -the simple fish dish wins again - thank you Phil!