100 years on and the Mission celebrates with a centenary meal.

Mission Skipper, Keith Dixon at the helm.

The grandaughter of Nora Bolitho and two dozen guests celebrated Newlyn Mission's centenary in style with a fund raising feast of local fish followed by local beef on Friday evening. An auction of donated gifts helped raise additional mission funds - while all hands tucked into a superb spread prepared by local chef, Sanjay Kumar.

The Mission was built on behalf of Miss Nora Bolitho, of Laregan, at Street-an-Nowan, Newlyn in 1911, to provide a permanent base for the work of the mission that had been operating in Newlyn since 1892.

No flats today guys.

With no beam trawl fish on the market the grading machine is used to sort fish from the netter Ben My Chree........

a haddock races past the grading criteria........

and gets flipped into a waiting box (hence these machines are known as 'flip graders')........

where the boxes are then weighed ready for auction.....

top quality fish from Mr Nowell again.......

some boxes find themselves a long way from home.......

only a couple of sharks on the market this morning.......

bright whiting eyes from the BMC's trip of big white fish........

these fish won't be headed for the auction at Newlyn, instead, they are Plymouth bound........

the Charisma takes a berth at the ice plant.......

before making ready for the waiting transport.

Jack Abry II aground off the west coast of Scotland.

Lorient registered Jack Abry II has run aground off Raffin on her way to Lochinver in Scotland. The 14 crew and skipper were taken off by two helicopters. The boat fishes for deepwater fish like coley.

Latest images from BBC Scotland - Ouch!

Latest Cornish ring netter nears completion.

Photo courtesy of Edwin Hosking/Ocean Fish.

Buccaneer Boats at Camborne are nearing the completion of their latest in a series of vessels built for Ocean Fish. The B46 type hull will shortly be deliverd to Newlyn where the final fitting out, including the installation of the wheelhouse, will be carried out alongside the Mary Williams quay. Full story and pictures coming soon.

Monday last day of the month, will they make a million?

Big boat, big monk......

big cuttles, big fishing for the Cornishman again........

and the Ocean Spray didn't do too bad netting either......

only a handful of blackjacks (coley or saithe) for the Gary M......

let's hope with the increased revenue from the big landings this month the harbour can afford to replace the neon tubes in the darker corners of the fish market........

fish transport at the ready alongside the Cornish Ice Company.......

plenty of harbour boxes, though the guys are still keen to know where the 400 boxes that have gone missing are now located as is Roland Ballieul from Duncannon whose box is in view!.......

one mouthful - typical seal damge where the unpopular animal contents itself with a single mouthful from the belly of the biggest fish......

cracking monk tails from an inshore boat will make good money........

running in Cornishman black cuttle ink creates all sorts of shapes.........

with dozens of her boxes still to be cleaned........

take-off time for a marauding gull.

Ex-Navy MFV and Dunkirk veteran sinks in Plymouth Harbour.

The Yarmouth Navigator seen last summer anchored in the River Dart.
Photo courtesy of Martin Johns.

Falmouth Coastguard, Brixham Coastguard, Navy and the Border Agency were all involved in a yacht sinking in Plymouth Harbour last night. Three people are believed to have left the sinking vessel, a fourth is still unaccounted for.

Saturday night - pan fried whole Newlyn crab with your own chilli sauce.

 Make your own authentic Thai chilli sauce to go with this hugely tasty crab dish, or cheat and use Nam Ploy if you must......

 some of the ingredients are easy to find in an asian shop (like Steve Chan's in Penzance).......

 but start with freshly boiled whole crab, this one courtesy of Harvey's in Newlyn.......

 to remove the 'body' section push the thumb into the mouth (this takes a bit of effort on a big crab!)......

 remove the body.......

 and pick out the full of flavour brown meat from inside the crab's shell - save for another day - add to a fish soup or stew........

 take off the dead man's fingers - they are not poisonous as such, but being the crab's gills that filter the water they live in - when crabs were taken from close inshore they could potentially become contaminated - but these crabs have come from many miles offshore - apart from anything else they have the the texture of foam rubber so why would you want to eat them?........

 crack the main leg sections with the back of a chopper or heavy knife - with practice you'll get the claws to crack across like this every time.......

 stir fry the chopped chilli, garlic and onion for the sauce.......

 three different sugars used in Asian and Indian cooking - top right, dark brown lump sugar, bottom left yellow lump sugar, top left palm sugar and crushed bottom right......

 final cook through for the chilli sauce......

 before the stick blender does the business......

 time to fry off the crab pieces for a few minutes to heat right through......

add the crab back to the cooked sauce.......

stir fry your preferred mix of veg to accompany the crab and chilli sauce.