Cornish Fishing and Seafood
Cornish fishing is thriving, and so are fish stocks in the seas around the Cornish coast. If you don’t believe this then look no further than a radical new book on fishing in Cornwall and the Isles of Scilly that turns many preconceptions on their head. Cornish Fishing and Seafood reveals the true state of fishing and fish stocks in the far South West, and discovers the thriving onshore industry that processes and handles the fish and shellfish landed by England’s last fishing fleet of any size.
Cornish Fishing and Seafood, by award-winning food writer Carol Trewin and renowned photographer Adam Woolfitt, celebrates seafood and sea fishing in Cornwall and the Isles of Scilly, and reveals why our only truly wild source of food, harvested by the last of the hunter-gatherers, is special, to be treated with respect. It takes the lid off the myths and misunderstandings surrounding sea fishing, to discover the real state of fishing in Cornwall and the Isles of Scilly.
Using the words and experiences of fishermen, auctioneers, processors and fish merchants, and with specially commissioned photographs taken over the last year, this book debunks any idea that fishermen are wilfully destroying the very thing that provides them with a living, showing instead the initiatives they have taken to protect stocks for the future.
While celebrating the positive aspects of Cornish fishing, Cornish Fishing and Seafood does not shy away from recent difficulties – decommissioning, cuts in fish quotas, and shortages of manpower. It also looks forwards, and outlines the steps being taken to keep Cornish boats fishing profitably in the twenty-first century.
‘When Adam and I set off to work together on our previous book, Gourmet Cornwall, we discovered that the state of fishing in Cornwall was far from what we had been led to expect by the negative coverage in the media,’ said Carol Trewin. ‘So we were determined to set the record straight and tell the real story of Cornish fishing and seafood, but being realistic about the problems as well as the positive
Described by Gordon Ramsay as telling ‘the true story of Cornish fishing, and why we must love and cherish it’, this book also uses verbatim interviews allowing fishermen, merchants, chefs and others directly linked to the industry to tell their stories in their own words. The book is completed with more than 20 recipes for some of the 50 species of fish and shellfish landed in Cornwall. The recipes come from top Cornish chefs, restaurateurs and fishermen, including Rick Stein, Ben Tunnicliffe and The Bay Restaurant in Penzance.
Cornish Fishing and Seafood has been written with support from Cornish fishing businesses, at sea and onshore, so that profits from sales can help the Duchy Fish Quota Company to keep Cornish fishing quota in Cornwall.