Flavour? what's that all about?

Ever wondered why some combinations of food and flavour work and some don't? Well now a new (and the only) book on the subject opens up a whole new world - the Flavour Thesaurus by Niki Segnit from Bloomsbury Books - and explains all. Designed to get the creative juices flowing, as much as inform, the book is a must or great gift for the foody in your life.

Fishy pairings inlude lobster and vanilla, watermelon and oyster and one that might surprise, pineapple and anchovy!

The book follows the form of Roget’s Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all and 200 recipes or suggestions are embedded in the text.

Ooh Betty!

Just in time to catch perfect scallop fishing weather - lots of sunshine and no wind - the Betty G II heads back to port. Read the full story over at FishSense, the UK fishing magazine.

Knowing the ropes

Cracking examples of summer cuttles - some might consider them in preference to squid for all calamari lovers out there......

the price of mackerel is holding up - must be the number of BBQs the weather is allowing this year.......

heading off to sea.......

skipper Mike Corin his kingdom from atop the Sapphire.......

the prop is looking all the better for a polish.......

but there is still plenty of paint to apply......

no doubt the Sapphire's water line will be a little straighter than the Chichadee's.......

the chippy will be busy aboard the sail boat Johanna Lucretia........

the Johanna Lucretia has had a colourful career - built as a fishing boat but never fished the boat is currently up for sale. Yet another nautical term that has become amalgamated in everyday use, the origin of the term 'learning the ropes' is self explanatory when looking at the rigging of a sailing ship.

Dish of the day - monk on skewers.

Probably the best fish for using on skewers over the BBQ or griddle - monk tails cut into decent sized chunks alternate with spring onion - drizzled with olly oil,salt & pepper - cook's tip - make sure the griddle is good and hot or the monk will be chewy if cooked for too long.

Marine Management Organisation launched at the Queen's Hotel, Penzance.

An all new body that will be all things marine management wise was launched at the Queen's Hotel, Penzance last friday. The MMO as it is known, has a mission to be "the national champion of sustainable development in the marine and coastal area".

Tuna time - sailing night.

Tracey Clare makes her way back to a berth after landing to the market.....
the biggest sail boat for the year, Plymouth registered sail training visitor......
and a pair of patrol/training Navy boats, the Biter has been joined by the Tasker......
due to sail at midnight in order to catch the ebb tide as it pours down past Ushant and L'ile de Sein, Ben Loyal tuna fishing skipper, Quentin Knights takes two minutes out from the hectic last minute preparations.......
the boat is stocked with its own line caught tags which will provide the kind of traceability to individual fish that many of today's customers look for when buying fresh produce.

The boat's exploits this season can be followed on their web site - that's if Quentin finds the time to get to the keybaord in the wheelhouse and to write some blog posts!

Free French commeroative ceremony.

Commemoration ceremony of the call to the Free French Army on the Ille de Sein.....
the three boats on the left of the picture will arrive in Newlyn sometime after Monday, June 28th as part of the 70th anniversary celebration of their first visit during the Second World War.