Welcome to Through the Gaps, the UK fishing industry's most comprehensive information and image resource. Newlyn is England's largest fish market and where over 50 species are regularly landed from handline, trawl, net, ring net and pot vessels including #MSC Certified #Hake, #Cornish Sardine, handlined bass, pollack and mackerel. Art work, graphics and digital fishing industry images available from stock or on commission.
Just the one landing of beam trawl fish this Monday morning, so plenty of the very best quality foish from the inshore boats plus some huge landings form the netters, Ajax, Govenek of Ladram and the Karen of Ladram with some of their fosh landed to Brixham at the same time...
typical of the inshore landings, best big monk tails from the Helford's, New Harnmony...
with their approach to responsible and sustainable fishing the netting fleet land seriously big fish, like these cod from the Ajax...
with summer here the inshore boats get to grips with pelagic fish like mackerel...
and scad...
while the Goveneuk of Ladram put ashore the biggest trip of rays seen in over 40 years on Newlyn market, the huge haul included stars...
18 boxes of owls...
and nearly 100 boxes of blondes and thornbacks...
even a scalloper got to land first thing...
and of course there were hake from the Ajax...
for the buyers to ponder...
all 300+ boxes of them, with half going to Brixham to spread the market...
Make hay while the sea is calm - scallopers fish better in calm seas...
it's gold again for @HelenGloverGB from Newlyn - so the huge celebration sign tells us in the famous Jelbert's Ice Cream shop...
bound in with the big pots...
the stern access ladder on the new sardine boat are almost complete...
the day has come, the Lisa Jacqueline finally gets to take ice at the end of her massive refit...
emblems of Cornwall...
bound away to sea...
bound in from sea...
and again...
time time land the morning's work...
these guys make the most excellent bisque - if you have never had it before head for The Shore Restaurant in Penzance and sample some of chef Bruce Rennie's velvet crab bisque...
