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.
In spite of the rather iffy forecast, Saturday saw another chance to get the smoker fired up with Regent Joinery's finest oak chippings - this time, duck breast dry-cured with a mixture of sea salt, brown sugar, ground cloves, star anise and cinnamon...... the need for more charcoal became apparent after the mackerel were only lightly smoked on the first run...... and this time round, the chippings have gone in an old sweet tin and were placed above the Èmile Henry tagine base (it cracked on the stove - another story!) to give the charcoal more air...... back on the main BBQ, the flames are leaping as the charcoals are lit - Big K, the best charcoal sourced to date is the way to go - nearest stockist known at present is Wyevale's Lelant Garden Centre - this charcoal unlike others tried burns long, hot and slow...... once the charcoal has settled down (ie when the lumps have turned a grey colour) the washed off duck breasts are placed on a rack above the chippings -ideally for a hot smoke the temp should be around 100º....... and, with the aid of this little digital beauty, bought recently for much less than a tenner courtesy of Lidls - spot on!...... home made humus to go with the soon-to-be-grilled ..... Halumi cheese, aubergine and peppers charred in their skins....... the forecast necessitated precautions against thunderstorms over the cooking area..... cooked to perfection - first hot-smoked duck!
First fish to be trialled in the smoker - what else but mackerel..... with the evening crowning the day what better way to end the week than a walk towards Land's End from Porthgwarra...... where there are lichens that now only grow in a handful of pollution free places in the country...... and a chance to shadow dance on the rim of the blowhole..... right on cue a few basking sharks cruise by chasing plankton.
Every where you look there's a fresh crop of woosy gulls who have taken the easy option and 'come ashore' to nest on rooftops - here a chick taps the side of the parent gull's beak to stimulate regurgitation..... big headache - bigger boats = bigger nets = bigger damage...... ultra modern mackerel punt...... Mr Morley slaps a tally on his morning's work...... the future's orange they say...... refit time for old timer Chicadee...... the Ben Loyal is looking smarter by the day..... chips all round tonight!....... Mounts Bay Angling club sets up for a morning's fishing...... the scallops go straight to the back of Scott Trawlers' waiting transport..... ever the gentleman....... a harbour tour is in order for staff from the MMO - should spur them on to assist with the planned new fish market....... its megs, megs, megs for the Filadelfia.
Bethshan, the latest cat to join the fleet is, like many of the smaller boats rigged with a stripper for one man mackerel catching...... a helping hand to land...... before skipper Gary makes his way back aboard the boat...... so far the scallops are holding up for the visiting fleet of small inshore scallopers...... the littlun's in the lead at the moment..... early morning wash and brush-up for one of the local swans...... intrigued by the smell of fresh mackerel, one of the ginger toms can't quite work out why there's so much smoke as the new smoker is given a trial run with a few fish - the very best quality oak chippings courtesy of Regent Joinery in Penzance - many thanks guys!
She is particularly interested in the Breton fishermen who sailed to Newlyn to as De Gaulle's free forces and the people of Newlyn who knew them. She write: "I'm planning a one-day trip to Newlyn on June, 10th and try to make as many appointments as possible with people willing to talk about this period and what is planned in Newlyn for this anniversary. You can write back to this email address or give me a phone number. Hope to hear from you soon. Juliette Micheneau Journalist France Bleu Breizh Izel Radio Quimper
In spite of the rather iffy forecast, Saturday saw another chance to get the smoker fired up with Regent Joinery's finest oak chippings - this time, duck breast dry-cured with a mixture of sea salt, brown sugar, ground cloves, star anise and cinnamon......
the need for more charcoal became apparent after the mackerel were only lightly smoked on the first run......
and this time round, the chippings have gone in an old sweet tin and were placed above the Èmile Henry tagine base (it cracked on the stove - another story!) to give the charcoal more air......
back on the main BBQ, the flames are leaping as the charcoals are lit - Big K, the best charcoal sourced to date is the way to go - nearest stockist known at present is Wyevale's Lelant Garden Centre - this charcoal unlike others tried burns long, hot and slow......
once the charcoal has settled down (ie when the lumps have turned a grey colour) the washed off duck breasts are placed on a rack above the chippings -ideally for a hot smoke the temp should be around 100º.......
and, with the aid of this little digital beauty, bought recently for much less than a tenner courtesy of Lidls - spot on!......
home made humus to go with the soon-to-be-grilled .....
Halumi cheese, aubergine and peppers charred in their skins.......
the forecast necessitated precautions against thunderstorms over the cooking area.....
cooked to perfection - first hot-smoked duck!
