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.
Wednesday 8 April 2020
Mid-week market in Newlyn
Wednesday's mid-week market still managed to pull a few boats in to land including these netted pollack for the Atlantic Voyager...
and a trip of quality beam trawl fish from the Twilight III...
supplying top quality Dover sole...
and plaice...
there were also around 20 boxes of MSC Certified Cornish hake held over from the Silver Dawn's landing...
all of which helps to spread the load on the buyers being able to sell these top quality fish on to a much reduced markets
Tuesday 7 April 2020
Newlyn keeping the fish coming!
Over 150 boxes, much of it superb MSC Certified Cornish hake on the market this morning from the netter Silver Dawn...
and a full trip of Dover sole, monk fish and megrim sole from the beam trawler Cornishman...
including some cracking turbot...
megrim sole...
a few boxes of scallops...
and all-time favourite tub gurnard - especially when you bake them buried in sea salt - here's the recipe all set to cook...
were supplemented by a big white fish haul mainly of good sized haddock from the Santa Marie...
on yet another stunning Mounts Bay morning!
Monday 6 April 2020
Monday morning's market in Newlyn - stacked with fish destined for our tables.
Sunday afternoon saw the boats landing - some of the fleet like the Sapphire II are still continuing to fish despite the drop in demand...
including the netter Stelissa which has a full trip of hake on board taken from the banks 170 miles west of Newlyn...
with some of the fish she landed destined for the market at Brixham...
with the remainder stacked nigh on the market in Newlyn waiting to be sorted...
alongside fish from the Sapphire II...
and a trip of quality sized white fish like these big haddock from the Britannia V...
helping to fill the western end of the market...
along with fish from three bean trawlers and the netter Ocean Pride...
and stacked 4 or 5 high for the auction...
with a mix of beam trawl fish...
and net fish there's plenty for buyers like George Cleave to choose from..
so fingers crossed for the guys that the demand is there to keep prices workable so that there are still steady supplies of fish available across the UK.
Sunday 5 April 2020
Floyd - the man who put the F in Fish!
Enjoy a salty smattering of a day at sea aboard a Plymouth trawler with Sir Keith, when the British public was just beginning to be educated by the man who changed TV chefery forever...
how he would have loved to have been on deck here and explaining to us how these guys haul hake aboard and pick them out of the nets...
then he would have been down the quay this morning cheering on Newlyn boats like the Stelissa who were at sea this week doing their bit to put fresh fish on our tables!
If you need to know where to buy fresh fish check out this website:
Enjoy!
Saturday 4 April 2020
Impress your friends - with how to pick a spider crab!
It's a bit early yet for the spider crab season but in anticipation of this fine early summer feast here goes:
Spider crab is landed to Cornish ports by potters and netters. it is not well appreciated locally but it is a delicacy in France and Spain. We hope that this film will encourage you to be adventurous and to give picking out the meat from a cooked spider crab a try - buy a few, fire up the BBQ and share the picking experience over a glass or three of a suitable early summer beverage!
It is delicious and far sweeter and often more juicy than a brown crab. Gareth Horner is a fifth generation fishmonger who owns the family business, E.Rawle and company in Newquay.
It is delicious and far sweeter and often more juicy than a brown crab. Gareth Horner is a fifth generation fishmonger who owns the family business, E.Rawle and company in Newquay.
Selling fish directly to consumers.
Coronavirus is having a major impact on UK seafood supply chains so we have worked with Mindfully Wired Communications to produce guides and promotional materials to help fishermen sell directly to consumers.
Fishermen like those aboard the netter Stelissa, seen here picking out hake from the net as it comes aboard, are trying to keep the UK supplied with fresh fish - you can help by going online to the FishOnFriday website and buying your fresh fish - in some cases - direct from the boat itself!
Guides on direct selling for fishermen
Guides on direct selling for fishermen
Fishermen can sell certain types of seafood to directly to consumers for their own personal consumption. This means where it is going to be eaten by a customer and their family and not sold on to anyone else.
We’ve created guides to explain what you need to do to meet the regulations. They also highlight the food safety requirements that apply. Guides for England and Scotland are available to download below:
Further guidance for Northern Ireland and Wales will be added here shortly.
Materials to help promote direct selling
PostersWe’ve also created posters which can be used to promote direct sales from the quayside. The artwork files for the posters are available to download from the links below. For each design there is a pdf version that’s suitable for printing and a png version that’s suitable for online use.
The posters have a space where you can add your contact details. If you’re printing them out you can do this with a maker pen. If you’d like to use them online you can add text with an adobe pdf editor. If you need help with this email seafish@seafish.co.uk with a note of your contact details and which poster you’d like and we’ll send you a personalised artwork file. We can also provide artwork which is branded with an organisation’s logo on request. Please note we will manage requests for this as quickly as possible within normal working hours.
Social media graphicsWe’ve also created some graphics that you can use on your own social media platforms. These are available to download from the folder here:
Guide for fish vans
We’re currently working on a guide for fish vans so it will be added here soon.
Fish is the Dish listings for online suppliers
On our Fish is the Dish website we share details of specialists suppliers who can deliver seafood with consumers. You can view the listings on the Buying Online webpage – if you would like to be added as a supplier contact our Fish is the Dish team.
Friday 3 April 2020
It's #FishyFriday and you've just bought some fresh monkfish fillets for the first time! Why Lotte Armoricane of course!
Lotte Armoricaine
There are dozens of subtle and not so subtle variations on this classic Breton fish dish - the name, depending on which story you believe is derived from the northern coast of Brittany, Cote d'Armoricaine or Ar Morig which means "the little sea" in Breton. This is the story of how it became the first fish recipe learned from other French, or rather Breton, fishermen with whom I made friends with over those periods of time when they were stormbound in Newlyn during severe winter weather.
As a then young crewman sailing on the (new to Newlyn) ex-French trawler, Keriolet from Lorient we and the boat were the subject of much interest from...
some of those visiting trawlers that moored alongside us after running for Newlyn in bad weather...
very often the Breton boats arrived a full 24 hours after the entire Newlyn fleet including the big beam trawlers had headed back to port - in this instance, as any Newlyner will have spotted, the interest of one Billy Stevenson had been aroused - seen here at the end of the North quay in his trusty Triumph Dolomite no doubt taking photographs of the Kristel Vihan as she rolls her way to the gaps in a particularly ferocious southerly storm.
My first visit to a Breton port was aboard the Gallilean with Mervyn Mountjoy where, co-incidentally she was built, back in 1958 - in the picture above you can see her against the quay in St Guenole sporting 'new', as Mervyn would have it, winch, the boat was built for skipper Alain Bougeon and at the time and named Bajymar and it was from this Alain that Mervyn passed on the recipe for Lotte Armoricane...
Alain, retired at 55, as French fishermen must do but often helped out with the odd trip on one of St Guenole's sardine boats seen landing here to the market late in the evening evening - while we were in the port for a week (which included myself and Roger Coutsubus paying a visit to Douarnenez for the Mardi Gras) Mervyn met and got to know his boats previous skipper and was also introduced to another Alain, Alain Jegou...
![scan345.jpg](https://www.newlynharbour.co.uk/galleries/breton/source/image/scan345.jpg)
skipper and owner of the Riquita seen here landing at St Guenole later that same week with a full 14 day trip of langoustine on board - Alain's son Bernard Jegou is Editor of Le Marin...
Ingredients for two:
Monkfish - be guided by people's appetites but generally be generous with monk fillets which if given whole need to be taken off the bone - that's the easy bit as there is only one central bone! - the hard bit is removing the sheath-like membrane from around much of the tail - if you have a decent fish-knife then use the same technique as you would to skin a flatfish starting with a little of the sinew and the knife pressed firmly flat on your board and slice away from your fingers! If in doubt our good friend Duncan from the Fish Shop shows us how!
Slice the monk into big bite-sized chunks, roll in well seasoned flour and set aside.
To cook:
In a thick frying pan, heat olive oil with a good knob (think Floyd) of butter and when the butter crackles, brown the fish evenly - then the fun bit - add a small shot of brandy and set light to it - as in flambé - once the flames have died down stop and reserve the fish on the side, covered with foil.
In the same pan, add an onion, at least 2 cloves of garlic, finely sliced and brown then sprinkle with flour, gently adding a glass of St Emillion - Mervyn told us they insisted it had to be St Emillion, but if you haven't any, any dry white will do!
Add the tomato puree, and the chopped mushrooms to the fish to the sauce and cook until soft, at least 10 minutes then add back the fish to heat right through.
Often eaten with rice or your choice of favourite vegetables - that's your lotte!
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