Mon am.

 Local haddock put an appearance in over the weekend.....

 along with a shot of bass and grey mullet from the Cove......

 and a few of those St Ives plaice.......

 Mr Turner is keeping up the supplies of line caught bass, nice work Robin.......

 while the market saw a few tubs of Cornish Sardines........

there were plenty more outside, caught not 100m from the promenade.......

 lost and found, an entire trawl almost undamaged.........

 plenty of passing yellow-welly traffic over the weekend.......

 you can't beat scad for crab bait......

 busy Monday market for auctioneer Ian.......

 welcome indeed........

 the tug Flat Holm is still undergoing a paint up.......

busy office scene at Lane's auction rooms.

Broom Parc House, coastal walk and evening meal at The Lugger, Portloe.

Star of the Channel 4 series Camomile Lawn, Broom Parc House makes the perfect base to explore the Roseland peninsula...... 

with a stunning view over Veryan Bay and Gull Rock.......

the cosy comfort of the dining room set for breakfast, glimpsed before heading off round the coastal path (the Terror Run!) to Portloe..........

and an evening meal at The Lugger Hotel.......

 where the view from........

 the terrace leaves you relax with........

time to enjoy a pre-dinner drink (though with St Austell Ales brewery not a million miles away the drinks menu could really benefit from a selection of local ales) as the sun goes down while choosing from a fish laden menu.......

 inside, a local centenarian's art work painted with a credit card, one of a diverse collection on the restaurant walls...... 

 help contribute to a warm dining ambience......

 with somewhere to sit.......

 if it's a chilly evening.......

 on with the meal, steaming soup starter........

 a might meaty Newlyn hake.......

 perfectly cooked St Ive's Bay plaice with prawn and tapenade butter........

 the duo of Cornish seven-hour roasted lamb.......

 nearby Falmouth bay scallops.......

 and mussels going the other way from Fowey........

 all succumbed to the power of the knife and fork......

before a truly delicious chocolate birthday cake was produced - the chef Didier Bienaime did 'good love' all right for eight satisfied diners!

Cornish Tuna on the way to a shop near you!

ALBACORE TUNA-THE GUILT FREE ALTERNATIVE SOON AVAILABLE FROM CORNISH TUNA .COM LTD.

While many of the worlds tuna fisheries continue to inflict unacceptable ecological damage to dolphins and catch rates decline through over exploitation British consumers now have a guilt free locally sourced alternative on their own doorsteps.

Albacore tuna with their delicious pale meaty flesh are also known as the “chicken of the sea” but increasingly they are acquiring a third title, “sustainable”.

The Cornish Tuna boat Ben Loyal's operators have been influenced and inspired by the Basque’s who have fished albacore in a low impact manner in the Bay of Biscay for centuries catching albacore by trolling surface lures.

This method is highly skilled, produces relatively low volumes of superb premium quality 3/5 year old albacore rich in omega 3 oils ideal for the top end restaurant and supermarket trade.

Once aboard the boat Cornish tuna are immediately chilled in iced seawater before being individually bagged, tagged to ensure traceability and boxed in ice in well chilled fish holds to maintain peak condition.

The season kicks off in June west of Cape Finisterre a long steam from Newlyn, as the season progresses the albacore migrate into Biscay and follow the edge of the European continental shelf northwards finishing around October time to the west of Ireland.

It follows that the landings of Cornish tuna are highly seasonal in the same manner as our potatoes asparagus strawberries and other culinary delights that see dedicated foodies flocking west to sample them in our local eateries.

WE GUARANTEE THAT IT WILL BE WELL WORTH SEARCHING OUT THE RESTAURANTS WHERE THEY ARE SOMETIMES AVAILABLE.

A very fishy Friday for Stefan!

It's that time of year, yes, we have no vacancy.......

bound in for the gaps, the beam trawler Nellie passes the Low Lee buoy.......

a rare moment, when the Mount is bathed in sunlight breaking through the cloud cover.......

patience is a virtue.......

who put the chic in Chicadee.......

major work abaord the St Georges..........

she's in landing and down by the head again.......

but this time with a record haul, maybe over twenty tons......

and the skipper's happy enough........

the boys from Meva can only look on in awe........

as they Cornish Sardines keep coming ashore.......

harbour master Andrew makes it a working day........

while others in the market are even faster.......

top quality line caught pollack from the Sea Spray........

one small, one big, and a whole box of medium bass from the Butts.......

most of the mackerel men have moved round to St Ives, but when you can do over 10 knots the Longships is just within reach and workable.........

a man who cares about his catch, he's gone to sea with an insulated tub and filled it with slush ice (flake ice and sea water mixed) to chill that catch to +2º........

and a good run of mackerel, with prices around the £1.60 mark for medium fish this morning.

Mid-week mackerel marinade.

Fillet your own line caught mackerel - or ask your fishmonger nicely......

marinade for around an hour with 3 tbsp light soy sauce, 1 tbsp mirin, a slug of sake or dry sherry, an inch of grated fresh ginger, a decent clove of garlic crushed with salt and a teaspoon of sugar........

mix well...........

micro-graters make this job easy......

one of those gadgets that is worth having - if you a don't possess a runner bean stripper - get one!