Wednesday brings little ray of hope for the fleet as the MMO's ban on rays hits home

One for the record, possibly the last rays to be auctioned on Newlyn market this year...

much to the consternation of skipper Roger Nowell (L) seen her talking with fellow fisherman Dennis Pascoe about the shock ban on ALL ray and skate landings in Area VI & VII as of October 10th which many fishermen were unaware it seems...

the buyers are keen enough...

especially as ray is a popular fish in the south west...

and not one the boats can easily avoid catching - their size makes many technical measures to reduce catches unworkable and they can be found on many fishing grounds...

better stick to chasing the Dorys next time...

not seen too often,a box of scad...

while mackerel are still to be found around the coast...

as are these cracking big tub gurnards... 

it's that time of year when the cuttles literally 'paint it black' - look out for the Sapphire II landing a big trip of black gold on Friday...

maybe the Crystal Sea II will be tempted to try fishing for them this year...

today, the inshore fleet will be mainly staying in port owing to the strong winds off Cornwall.

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!