Live AIS VesselTracker

Track the Newlyn fishing fleet at sea.

Gry Maritha
Gry Maritha
Cargo Ship
Moored: 29.09.20
James R H Pz78
James R H Pz78
Fishing Boat
Moored: 28.09.20
Fv Resurgam Pz 1001
Fv Resurgam Pz 1001
Fishing Boat
Moored: 12.09.20
Vessels in the Port of

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Newlyn Fish Market - boats due to land.

Where can I buy fresh fish? - here's where!

Here are the best places to source your fish online, some locally, some nationally - there's sure to be a supply of fresh UK fish being sold somewhere near you!
Fresh fish sales across the UK from Fish on Friday
Fresh fish either delivered or available in your area - mainly the South west from Plymouth initiative, Call4Fish.
Fresh fish from all over Cornwall - from the Cornwall Good Seafood Guide - many fish supplied direct from the fishermen!
If you need to know more any of these organisations are only to willing to help - if you want to be included or just want to know where to buy fresh fish near you!

Tuesday, 14 October 2014

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.