Mitch Tonks' Sicilian Messina inspired John Dory roaster

It's the time of year when skippers and crew on a handful of inshore trawlers (like the Elisabeth Veronique) off the coast of Cornwall have one fish they will wanting to see on the deck when they open the cod end........

there's a seriously flavoursome dish in Mitch Tonks' latest book Fish Easy that takes its inspiration from the Sicilian shores of Messina.......

 that takes advantage of the very seasonal and truly delicious John Dory, "three baskets of JDs last haul skipper"........

 popping three toms in boiling water for 3 or 4 minutes will allow the skins to be removed easily......

 golden garlic in olly oil kicks off the cooking process.......

 after adding the salt anchovy fillets, a handful of black olives and coriander in goes the squeezed toms......

 

 and the mix is given a few minutes on top of the stove to cook through.......

 and it's time for the JDs to sit in the pan - top chefs tip - use your kitchen scissors to trim round the fish to remove the many small bones - saves fussing with them after cooking - though here's an alternative view sent in, - "Non chefs tip: Don't trim round the edge of flats with a scissors, it leaves the part bones, pull them out with your fingers or a pliers, then you're left only with the 'frame' bones on the plate"........

 before basting with the sauce.......

 an abundance of dill in the herb garden just had to be added......

after cooking the dish can be served from the roasting tray - the meaty fillets pull away from the bones frame very easily - truly tasty!


Just landed fresh on the tables today at the Seahorse restaurant where Mitch plies his trade is today's new menu - and one first fish dish to share is none other than John Dory

Weather update - still fresh.

While the weather wasn't exactly 'cracky' yesterday it was far from the 'horrendous' conditions alluded to by some members of the media talking the story up - relatively speaking for June may be, but in the grand scheme of things the wind failed to reach 40 knots at the SevenStones lightship near all the day's action. 

There are plenty of small fishing boats (all French) still working today off the south west just north east of Land's End and the SevenStones Lightship.

Not a pretty sight for the month of June

If you want to see conditions at sea match the terms 'horrendous' and 'extreme' (from the safety and comfort of your chair) sit back and watch this video taken from the bridge of the world's most powerful tug when she was called to put a tow aboard the Krokus a Polish ship that had lost power - and much of her deck cargo! After several parted tows it is not until daylight comes that the size of the seas they are operating in become apparent.

Fresh Fishy Friday

A tad fresh this morning with 50 knot winds keeping all but the biggest boast in the port, all except the crabber, Intuition that is.......

fish from over a dozen boats filled the market end-to-end.......

new tally printouts on display.......

a fine collection of stone bass on sale this morning.........

included this big fella.......

and a lonely Ozzie surfer waiting for a wave to ride.......

making the most of the wave in the graveyard at Newlyn......

yesterday's yacht casualty safe in a berth.

Yacht rescue by Penlee lifeboat Ivan Ellen.

The yacht was spotted by Keith Hargreaves this morning when she sailed out of Mount's Bay with a storm rig up.......

the Penlee lifeboat was launched around 3pm and after steaming into the weather for nealry twent miles she was able to put a tow-line aboard the crippled yacht which had some of her sail around the keel and bring her back to Newlyn......

 here she tows in the stricken yacht with three people on board through the gaps........

with heavy seas still breaking over the South Quay as the boats entered the harbour......

with the inshore boat Paul Alexander provided guidance from astern.

a short video of the boats coming in through the gaps.

Penlee and St Mary's lifeboats both out on shouts

Five south west lifeboats have been called out on shouts today - from Appledore in Devon to Fowey, St Ives, Newlyn and St Marys on the Scillies........

 The Penlee boat Ivan Ellen launched at 14.54 and headed out due south from Newlyn is currently making her way back to Newlyn........

while the St Mary's boat, The Whitheads was called out to escort the yacht Harmonii into the islands.........

not the sort of trip you would want to make without having the kind of intimate knowledge of the waters around the islands that local skippers have!

The EU towards more sustainable fisheries - discards agreement reached

The EU moves towards more sustainable fisheries


 Tonight the EU fisheries Ministers reached an agreement on general principles for a ban on discard, for introducing maximum sustainable yield (MSY) and for regionalization of the decision making process

 ”I am very content that we have succeeded to finalise some of the main negotiations within the EU fisheries policy. This means that we are on our way towards a radical reform that will ensure more sustainable fisheries in future. It is no longer a question if we want a ban on discard – but when and how,” says the chair, Danish Minister for Food, Agriculture and Fisheries, Mette Gjerskov and adds that: “It has been a goal for the Danish Presidency to reach a general approach both to the basic regulation and the common organization of the markets for fisheries and aquaculture and we have reached this goal tonight.” 

 The three main principles in the basic regulation that have been agreed on are: Implementation of maximum sustainable yield (MSY). For some species in 2015 and for all species no later than in 2020. MSY is defined as the largest yield that can be caught year by year without jeopardizing the stock. 


A ban on discard. 


The Council agrees on implementing a progressive ban on discard beginning in 2014. 


Regionalisation. 


Less micromanagement from Brussels which means more flexible fisheries management. 


Common market organisation and the new fund 


 The Council also reached general approach on the common market organisation for fisheries and aquaculture products. The key elements in the new organisation are an end to intervention for fish products, a greater role for the producer’s organization and more information for consumers such as an EU sustainability label. 


 Finally the Council endorsed a progress report on the negotiations with regard to the European Maritime and Fisheries Fund, EMFF, that is an important tool for obtaining the objectives of the fisheries reform. The European Parliament and the Council have joint decision making on the reform of the Common Fisheries Policy. Having reached general approach on the basic regulation and the Common Organisation of the Market the Council is now ready to start discussions with the European Parliament.

Nathan Oultlaw teams up with Cornwall College's Catering Academy

Would-be chefs can study at a new culinary academy in Cornwall, headed up by twice Michelin-starred Nathan Outlaw. Mr Outlaw, who runs a fine dining restaurant and brasserie in Rock, North Cornwall, is joining forces with Cornwall College's catering department. ​

Academy Nathan Outlaw was launched at the college's Trevenson Restaurant yesterday, where Mr Outlaw gave a cookery demonstration. "Food and drink in Cornwall are second to none because we have great restaurants, great produce and a great college," said Mr Outlaw. "This new academy will let young people train at the cutting edge and be ready to succeed in our industry."

The academy sees the catering and hospitality team at Cornwall College joining forces with Mr Outlaw to create a new, enhanced curriculum for catering students who show aptitude and promise. College principal David Linnell said: "It is an opportunity for budding young chefs, restaurateurs and hospitality personnel the chance to study professional qualifications, with first-class training and tuition from Nathan himself, together with other leading industry experts."

The course is similar in content and ethos to an initiative launched last year in Devon, in which twice-starred Michelin chef Michael Caines paired up with Exeter College's Catering Academy. The Academy Nathan Outlaw catering course begins in September.