From 12 October 2014 the skates and rays fishery in areas VI and VII (SRX/67AKXD) is closed to all fishing vessels administered by the MMO.

The closure, from 00.01 on Sunday 12 October, is due to stock exhaustion. It affects under 10 and over 10 metre vessels, both members of producer organisations and non-sector.

The fishery remains open for under 10 metre vessels administered by the Welsh government.The MMO hopes to re-open the fishery in the future once the flexibility underthe 2014 Quota Management Rules (PDF, page 5) has been realigned and all landing data reaches our systems.

Details of the closure were also issued on 10 October as a fishing vessel licence variation.

Fish as food in education today - will our kids know how and what to cook?

Diet and health
By the age of 7-9, children should:	be aware that we all need a balanced and varied diet to grow, be active and maintain health, and that we need to eat more of some foods than others e.g. we all need to eat at least 5 portions of fruit and vegetables every day. recognise that food and water are basic requirements of life. know that family and friends may eat or avoid certain foods. be aware that being active and looking after yourself are important for health, e.g. brushing teeth twice a day.
By the age of 11-12, children should:	make food choices based on the understanding that a healthy diet is made up from a variety and balance of different food and drinks. be aware of the importance of a healthy and balanced diet, good oral health and being physically active for health and wellbeing. know that a variety of food is needed in the diet because different foods provide different substances for our health, namely nutrients, water and fibre. be aware that food needs change and that some people eat or avoid certain foods, e.g. allergy or religious belief.
By the age of 14, pupils should:	use current healthy eating advice to choose a varied balanced diet for their needs, as well as being physically active. know that food provides energy and nutrients in different amounts; that they have important functions in the body; and that people require different amounts during their life, e.g. pregnancy, infant feeding. understand the importance of energy balance and the implications of dietary excess or deficiency, e.g. malnutrition, maintenance of a healthy weight.
By the age of 16+, students should:	be able to apply current healthy eating recommendations, and understanding of peoples' needs, to their own diet and others', e.g. before and during pregnancy. be able to maintain a healthy weight throughout life, understanding the relationship between diet and physical activity, as well as taking into account other factors, e.g. advertising, food availability.

Cooking (Food preparation and handling skills)
By the age of 7-9, children should:	recognise and taste a range of familiar ingredients, e.g. fruit, vegetables, cereals, dairy, meat, eggs. name and use a range of basic tools safely, e.g. small knife, chopping board, measuring spoon. use a range of food preparation skills with supervision, e.g. peeling, slicing, mixing, scooping, grating, spreading. with help prepare a range of healthy recipes safely and hygienically. recycle food packaging and be careful not to waste food when preparing and cooking.
By the age of 11-12, children should:	name, taste and prepare a broader range of ingredients and healthy recipes, accounting for ethnic diversity. select and use appropriate tools and equipment safely when preparing and cooking food. demonstrate an increasing range of food preparation skills, e.g. accurate weighing and measuring, kneading. know how to store, prepare and cook food safely and hygienically. actively minimise food waste, compost fruit and vegetable peelings and recycle food packaging.
By the age of 14, pupils should:	use a broader range of preparation techniques and methods when cooking, e.g. stir-frying, steaming, blending. use equipment safely, being aware of others' safety. with guidance modify recipes and cook dishes that promote current healthy eating messages. understand and use good food safety practices.
By the age of 16, students should:	apply skills and understanding competently to plan, prepare and safely cook dishes for a healthy, varied and balanced diet. be able to change recipes and dishes to make them healthier by altering ingredients, and/or by using different cooking methods, e.g. using herbs instead of salt, using low fat yogurt, grilling instead of frying. apply good food safety principles when buying, storing, preparing and cooking food.

Today's number one fish from Cornwall's number one port

Cynthia's mother says #eatmorefish, especially if it's bass...

signs that haddies are making an appearance again...

on anyone's favourite flatfish feast menu are...

 lovely lemons soles...

or mini monk tails or scampi tails as they are sometimes referred to...

talking of tall tails, which fish?...

a box of JDs keeps an eye on the auction...

tied up this morning, two the port's biggest crabbers - both will be subject to the new >14 metres 140 'days at sea' rule...

fishing effort targeting crabs in Area VII from 2001 - 2013...

the Cornishman would be happier if she was still at sea this morning.

Ray's of sun shine on Ben Tunnicliffe's roast ray cooking demonstration

Mediterranean style cafe restaurant Indulgence in the Jubilee Pool host a fish cooking demonstration form chef Ben Tunnicliffe today...

ably assisted...

by the next generation of chefs...

watching every move over the stove...

today's demonstration is for a good cause...

as Ben tests the sauce...

for his fishy ray dish...

time to serve the steaming kale...

caramelised artichokes...

with mussels in their shells...

to an enthusiastic crowd...

some can't wait to sample the dish...

as the plate is passed around...

and the forks begin to fly...

as Ben takes a few questions from the floor...

the kids just can't resist...

there were food stalls a-plenty...

on a glorious day in the Bay despite a forecast to the contrary there was plenty of heat in the sky...

and in the food fayre...

 just a reminder of how lucky local restaurants are in Penzance ...

with Newlyn at the other end of the promenade...

the pool was the focus of attention again.

Save our Jubilee Ppol!

A few places left...

for the remaining granite blocks...

further along the prom there are still sections exposed from the winter gales...

out on the water early...

the netting fleet will sail over the weekend...

50 shades of grey...

work to be done...

one beam ready to go back aboard...

last trip for the Ajax...

more work on the Admiral...

with the footrope to go...

much more sand on Newlyn beach than there has been for years...

 Wherry Town Plaza caught in a deluge...

with not a skaeter in sight...

somewhere over the gardens...

don't forget the the Food Fest in the Jubilee Pool today - with Ben Tunnicliffe at Indulgence cooking ray at midday!

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.

Overfishing will end in 2015

As usual for this time of year, EU fisheries ministers are about to start haggling over fishing limits. Starting next week, the Fisheries Council will be deciding on the total allowable catches for most fish stocks in European waters for 2015/2016. This year’s decisions will be more important than ever before.

For the first time, the decision on total allowable catches will fall under the new Common Fisheries Policy [1]. This means that fisheries ministers must end overfishing by 2015. Any exceptions must be justified on the basis that meeting this deadline “would seriously jeopardise the social and economic sustainability of the fleets involved” [2]. Appropriate evidence must be provided in support of all justification.

The scheduled timeline for the adoption of the 2015 fishing opportunities by the Fisheries Council is:

13-14 October: decision on fishing opportunities for fish stocks in the Baltic Sea, including e.g. cod, sprat and salmon;

10-11 November: decision on fishing opportunities for 2015 and 2016 for deep-sea fish stocks which are particularly vulnerable to overfishing;

15-16 December: decision on fishing opportunities for fish stocks in the Atlantic and the North Sea, including those stocks shared with non-EU countries.

According to the European Commission’s recent statement on the status of stocks [4], the number of stocks that are known to be overfished in the North-East Atlantic and adjacent waters has increased from 16 of 41 assessed stocks in 2013 to 19 of 46 in 2014 (i.e. from 39 to 41 percent). The rate of overfishing also rose: in 2012, ministers set fishing limits an average of 11 percent above the scientific advice; in 2014 the average increase above recommended level was 35 percent.

1)      A new basic set of rules governing European fisheries entered into force in January 2014. This reformed Common Fisheries Policy (CFP) requires that fish stocks be restored and maintained above levels that will allow long-term sustainable catches by decreasing the fishing pressure on stocks. It also requires the landing of most catches and the reduction of fleet capacity in line with fishing opportunities. It further foresees that adverse impacts of fishing be minimised and that a shift towards low-impact fishing be incentivised, e.g. by allocating proportionally more quota to fishermen practicing low-impact fishing. 

2)      The new CFP requires the EU to lower its fishing pressure by the start of next year (2015) to levels below the so-called F_MSY mortality rate – i.e. a fishing mortality rate below the Maximum Sustainable Yield. This deadline may only be deferred in exceptional cases. Recital 7 of the new CFP Regulation states that: “The exploitation rates should be achieved by 2015. Achieving those exploitation rates by a later date should be allowed only if achieving them by 2015 would seriously jeopardise the social and economic sustainability of the fishing fleets involved. After 2015, those rates should be achieved as soon as possible and in any event no later than 2020. Where scientific information is insufficient to determine those levels, approximative parameters may be considered.” 

3)      If, during the course of the December negotiations, the Council of Ministers appears ready to set catches above the agreed fishing mortality rate (F_MSY) ) or equivalent rates advised by science, the Commission should pre-empt a breach of the CFP Regulation by withdrawing its proposal for fishing opportunities. This would mean that negotiations are halted until a new proposal is tabled or the Commission takes action under its own powers to close the fishery. However, if the Council takes a decision in conflict with the stock recovery objective, and the Commission does not intervene, this decision should be challenged before the European Court of Justice by the European Parliament. 

4)      Communication from the Commission to the European Parliament and the Council concerning a consultation on fishing opportunities for 2015 under the Common Fisheries Policy (COM(2014) 388) http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:52014DC0388&from=LV