Award-winning fishmonger and England rugby star tackle Bass

Mid-morning and a mackerel punt heads back to port, must have been too busy to grab a cup of tea it seems...
as the tides cut away the netting fleet can head back out to sea, just in time to miss the Fish Festival this weekend, the youngsters aboard will be gutted!.....
down the end of the quay the stage is set for a spot of location film work for a new UKTV Food series to be shown later this year - Mitch and Matt’s Big Fish - it's great to see personalities in addition to top chefs showing showing a real interest in the fishing industry - positive programmes like this can only help in the current difficulties being faced by the guys who go out and catch the nation's fish...
so it's time to for Rollo to ask the kids angling on the end of the quay to keep the noise down while the cameras roll.....
under the watchful gaze of master fishmonger and seafood chef, Mitch Tonks, England rugby star and self-confessed foody Matt Dawson, begins the job of preparing a fresh sea bass....
first job, remove the scales with a knife.....
once the fish is wrapped in foil with seasoning its popped in the oven....
and time for the next dish, fried bass fillet.....
out in the Bay, the Anneliese is picking up her gear that has been buoyed off.....
and back to the cooking action with Matt at the helm under the watchful eye of Mitch Tonks....
like any good chef, Matt gets to check out the sauce....
out of the oven and a quick check-over for the baked bass...
and then its time to prepare the next shot, eating the results of their labour, but not before a drop of fine Abbot Ale has been quaffed by the man who did all the hard work.....
of course, every now and then the comings and goings of the harbour get to interrupt the shoot, this time thanks to the singing fisherman Twinkle aboard the Amanda.

Mitch Tonks runs the unique Fishworks Restaurants - where you can choose to eat at one of the restaurants or, for the more adventurous, sign up for a fish cookery school - the man has even written a book aimed at those who love to cook fish on an Aga - and, as anyone who has ever used one knows, getting to grips with the Aga and its vagaries is something approaching an art form!