Small netters, Girl Pamela and Britannia IV provide the bulk of the fish on the market this morning.......
with the addition of four boxes of mini monk tails.........
it's time for the buyers to assemble.........
after the conclusion of the fridge sale........
gone are the days of long ladders and long arms to paint the masts on bigger vessels.
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.
Wednesday 1 February 2012
Few fish for sale with the fleet at sea.
Labels:
fish auction
Tuesday 31 January 2012
Cornish Hake on the table in Honiton.
Hake dish from chef James Baxter |
@AjaxAH32 my latest hake dish with river Exe mussels .....keep it up, the hake's going down a storm at the moment - !pic.twitter.com/LApE4cJ6- latest creation from chef James Baxter at the Holt in Honton, Devon.
Labels:
Ajax,
Cornish hake,
restaurant,
shellfish
Pelagic pair team working south of the Lizard..
Monday 30 January 2012
Cornish fish feature in sustainable seafood products sales increase.
Good news for MSC accredited fisheries in Cornwall from the Environment pages of the Guardian newspaper -
"Sharp rise in sustainable seafood products on sale in UK The number of fish and seafood products on offer certified as sustainable by the Marine Stewardship Council up 41% to 988....."The story cites examples across a range of seafood products featured on supermarket counters including our own Cornish Sardines.......
"Sainsbury's – the largest UK retailer of MSC-approved fish — has just launched its 100th MSC-certified product. Its Icelandic line-caught haddock will add to other successful products including Cornish sardines (once known as pilchards) and its Basics range of pollock fishfingers. The launch also marks the first MSC-certified fishery in Iceland."
Monday morning market.
Black bins fill the middle market floor.......
Sarah Crosbie joins Andy Wheeler and the first set of recruits all set for week three of Seafood Cornwall Training's, Introduction to Fishing' course get their first look at a busy auction sale and a chance to see the results for those boats that have been to sea for more than a week.........
lots of lovely lemons......
and quality haddocks from the inshore boats......
keep the market floor busy.......
numero uno from Falmouth.......
the eerie figure of Mr Downing graces the deck of the Billy Rowney........
and then it's back to going through the gear.......
as if fishing wasn't dangerous enough........
maybe some snow on the way this morning St Just way.
Sarah Crosbie joins Andy Wheeler and the first set of recruits all set for week three of Seafood Cornwall Training's, Introduction to Fishing' course get their first look at a busy auction sale and a chance to see the results for those boats that have been to sea for more than a week.........
lots of lovely lemons......
and quality haddocks from the inshore boats......
keep the market floor busy.......
numero uno from Falmouth.......
the eerie figure of Mr Downing graces the deck of the Billy Rowney........
and then it's back to going through the gear.......
as if fishing wasn't dangerous enough........
maybe some snow on the way this morning St Just way.
Saturday 28 January 2012
Three Hungry Boys head for Land's End.
Hugh's Three Hungry Boys have begged, borrowed and stolen (from the River Cottage garden) their way to the half-way point of their penniless, energyshare-inspired journey from Park Farm to Land's End on Channel 4.
Hugh's impressed so far. He's seen some excellent foraging, cunning barters and some pretty respectable meals. But he knows the threesome have some exciting adventures around the corner as the boys pass the mid-point tomorrow at 7pm
Daisy, their milkfloat, into a swap shop at a Cornish carnival - but all doesn’t quite go to plan. And Tim finds himself in a tricky situation blagging their three-tonne milk float onto a ferry for free.
In this series the intrepid trio have five weeks to travel across the West Country without any money. To survive they’ll have to hunt for food for themselves and renewable electricity for their converted milkfloat - a three-tonne, 1980s electric milk float - with a top speed of 17 miles an hour.
Get it right, and they’ll eat like kings as they trundle through some of the most beautiful places in Britain. Get it wrong and they’ll be starving and going nowhere fast!
Maria Damanaki European Commissioner for Maritime Affairs and Fisheries Choose sustainability Fish Summit London, 24 January 2012
Fish Summit
London, 24 January 2012
Dear Mr Blanc, Ladies and Gentlemen,
First of all,
let me thank you for what you are doing. This Fish Summit and the other
initiatives that you organise are paramount to engage everybody in the
role, they have to play in using and promoting sustainable fish. And
therefore to support our initiative for reforming the European Common
Fisheries Policy, that I presented last summer.
We share the same goal – promoting sustainability – and the same concerns:
We hear that fish resources are depleted. That fish contains dangerous pollutants. That it is sometimes sold under false labels. And we hear that big amounts of fish are thrown overboard because they were caught by mistake.
The issue of discards that has made more
than 770 thousands citizens across Europe sign a petition to end
discards. Is a top priority in the reform of our policy. If the failure of the Common Fisheries
Policy can be seen somewhere, then it is clearly in the hundreds of
thousands tonnes of food we waste every year, by throwing perfectly good
fish overboard.
Let's look at some figures. According to
the FAO the North East Atlantic has the second highest discard rate in
the world with 1,3 million tonnes of fish thrown overboard every year,
and we are the major culprits here. In the North Sea they estimate that
between 500 000 and 880 000 tonnes of fish are discarded every year. This means we could feed between 200
thousands and 350 thousands of people each year on the food that we
throw away. I don't have to explain to you how morally wrong we are, in
light of such figures in the current economic climate.
Ladies and gentlemen, We have to stop throwing away fish that
is already killed, quota or no quota. I spoke to some of you and I know
your commitment in this particular field. Let me tell you that your work is
particularly important: you contribute to raise consumers' awareness and
you help fishermen, giving value to fish that they would discard. Often we take the
easy road and we blame the fishing industry for discards. But I don't
think it is fair, because let's face it, fishermen follow rules that we have set, on minimum landing sizes and catch composition. So let us be honest and acknowledge, that
discarding is not something the fishing industry has invented out of
mere pleasure. It is, and I hate to say it, the brainchild of EU
legislation. Yes, of course there is also discarding,
because fishermen want to make a profit. But ladies and gentleman, by
and large I have come to see that fishermen are not the drivers of
discards, but we – the policymakers - are.
I am aware of several projects from the
fishing industry to reduce discards. Many of these projects have
delivered concrete results, but I am afraid they are just a drop in the
ocean, when it comes to tackling this problem at the root.
They indeed show that technology to
reduce discards exists. But fishermen are not using it on a wide scale,
because they have to invest in new gear and because they loose part of
the target species. Any fisherman, who uses more selective
gear, puts himself at a competitive disadvantage, relative to others
engaged in same fishery: the only way to have a level playing field here
is to have a discard ban. Moreover, those voluntary projects will
not change consumer's perception that fishing is a wasteful practise.
Retailers are now responding to sustainability concerns. I don't need to
tell you that this perception is gaining ground in Europe. I don't want to have a situation where
fish is left on the shelves of supermarkets, because consumers switch to
other sources of protein. This would be bad for our fishing industry
and bad for the consumers. Fish is rich in Omega 3 and DHA, a fatty acid
that is essential for good brain and heart functions. So we have to
help fish keep its good name. We have to help consumers, so that they
can still buy fish with a good conscience. But it is not just about the
consumers, it is also about good old common sense.
This is why I propose to phase out
discards in all fisheries in a step by step approach. We will accompany
this with better gear selectivity and with proper support for the
industry to implement it. Then we will have to land every fish caught in
the nets. If it is undersized fish, then it goes into fishmeal
production. If it is oversize fish, then the fishermen can sell it for
human consumption. They will keep, of course, the profits from this
sale.
I have not
spoken about the many more facets of the reform of the Common Fisheries
Policy, which are also very important. They would lead us to reach a
sustainable level of exploitation –what we call Maximum Sustainable
Yield– of fish stocks by 2015. They would also lead us to implement the
same fishing rules wherever we fish. In European waters but also
outside Europe, on an international level. I have not told you about the
need to boost aquaculture production in Europe, to avoid being
dependant on imports from other countries. I did not mention the ways I
intend to finance the transition towards sustainability and help
fishermen to achieve economic profitability.
But the time is limited and I believe
that discards is really the core issue. It is symbolic and can mobilize
public opinion. We need you to express your views clearly because this
is the only way to convince everybody that this policy has to be turned
around to become a policy that makes sense.
It is important to not loose the momentum
for change and convince people that they have to choose sustainable
fish for the sake of their health, as well as for taking care of both
the environment and the future of fisheries altogether. But how can
people choose? How do they choose their fish? How do you choose your
fish, ladies and gentlemen? Your choice is key and convincing.
You can show
people, you can show us all, what to choose. That is why today's event
is so key for getting it right. If European citizens are ever more
aware of the need to value sustainability, this is also thanks to the
way that European chefs, restaurants and retailers work. Your can drive the change: eating sustainably means fishing sustainably. But you have already proven to be a key
player in this. The sustainably Fish City initiative in London is a
perfect examples on how you are driving change in the world towards
better and more tasty menus. So help us to keep the momentum and move
forward!
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