Brixham`s Open Air Fish Market to re

South Devon Fish Newsletter November 2015
WWW.SOUTHDEVONFISH.NET
H E L P I N G
D E V E L O P
T H E
L O C A L
CHRISTMAS 2015
S A L E S
O F
L O C A L L Y
C A U G H T
F I S H
I N
S O U T H
D E V O N
Brixham’s Open Air Fish Market to re-open in 2016!
After a very tentative 2015 for
10.00 am and close around
you informed of all the latest
Brixham’s
Fishmarket,
4.00pm. Organisers are currently
updates on this, so keep an eye
have decided
hard at work to ensure all hygiene
on these newsletters, the South
that on Friday 27th May 2016 it will
and harbour authorities rules will
Devon Fish website, and our
once again hold a regular open air
be adhered to, and the hope is
Facebook and Twitter pages!
market on Brixham harbour side.
that the market will work together
New
Brixham Tourism
The fish market will have stalls
selling local seafood caught that
day—Lobster, Crab , Mussels, Oysters and Clams will all be available
along side white fish. The market is
expected to open from
around
with South West Fisheries. This
would mean that stalls will be
available to any of South West
Fisheries fishermen that would
like to get involved.
South Devon Fish will be keeping
Brixham’s Open Air Fish market in 2015
(photo by Chris Slack Photography)
Plymouth Fisheries Ice Facility gets VIP seal of approval
The Plymouth Fisheries ice produc-
Officer for the MMO said,
The ice production facility has
tion facility which was opened in
“ European funding provides a
replaced an outdated existing
the Spring of 2015 is part of a £1.2
vital link to fishing communities
plant and produces ice 24
million investment by owner the
and it is rewarding to see the
hours a day in order to meet
Sutton Harbour Holdings Plc. Part
change it is making to peoples’
the needs of the South West’s
funded by grants from the Europe-
lives.”
many fishermen who use the
an Fisheries Fund and the Marine
second
largest
Management Organisation, senior
market in the UK.
fish
offficials from these organisations
and Defra have visited the site to
Read more at :
see the completed work and learn
http://www.plymouthfisheries
more about it.
Officials on a tour of the Plymouth Fisheries Ice Facility
Michelle
Willis
Chief
Finance
.co.uk/news/
Photo courtesy of Plymouth Fisheries
Created by Annabelle Priest Copywriting www.annabellepriest.co.uk / [email protected]
South Devon Fish Newsletter November 2015
New Funding Available for Rural Businesses ( including those on the coast)
We have been recounting fantastic success stories about the fishing businesses who have been awarded money
by the Coastal Communities Small Grants Fishing Fund. This fund has now closed, however, a new funding opportunity is now available. The South Devon Coastal Local Action Group (LAG) Funding Programme 2015-2020 has
been setup to support and enhance the rural economy and create jobs.
So if you have an idea for your business or community that you are seeking funding for, the quick guide and
checklist below shows the criteria that all projects must meet in order to be considered for funding. If you consider that you meet this criteria or you would like to discuss your idea further, please contact your friendly DR team
of project advisors on: 01837 658643 or email: [email protected]
Guide and checklist


Is your business or community within the South Devon Coastal LAG area (please click here to check)
Does your idea link directly to at least one of the four objectives, which are:
i.
ii.
iii.
iv.
To help businesses become more profitable and employ more people
To target economic opportunity in recognition of the age profile of the population
To help communities become more sustainable and
To develop local identity and use that for economic benefit.
3.
Does your idea fit under one of the six national priorities listed below?
i.
ii.
iii.
iv.
v.
vi.
Support for increasing farm productivity
Support for micro & small enterprises and farm diversification
Support for rural tourism
Provision of rural services
Support for cultural and heritage activity
Support for increasing forestry productivity
4.
Your idea must contribute in some way to the local economy, preferably by creating new job(s) or extending the hours of existing staff, although ideas that help businesses become more profitable or provide general economic support may also be considered.
You should be looking for between £2,500 and £100,000 of South Devon Coastal LAG funding
The maximum amount of funding is 40% of the total project costs, therefore, if you are a profit making
business, you will need to fund the other 60% of the total costs from other sources, such as your own
resources, or a bank loan. Note: If you are a not for profit organisation, such as a Community Interest
Company or a charity, you may be able to obtain a higher proportion of funding from the LAG, but you
will need to discuss this with a Project Advisor.
5.
If you ‘ve answered yes to the above criteria, we now recommend contacting the DR team of friendly Project Advisors to discuss your funding idea further on: 01837 658643 or email: [email protected]
Page 2
Created by Annabelle Priest Copywriting www.annabellepriest.co.uk / [email protected]
South Devon Fish Newsletter November 2015
Adrian Bartlett’s South Devon White Crab Meat
and Fresh Herb Tart
‘We use this tart at our pop up crabstock festival restaurants
throughout the UK and it goes down really well. It’s a good starter for those who haven't tried crab before, and would make a
great appetiser or main course for Christmas day. You can also
pre-make this a couple of days before. ‘
Adrian Bartlett, one of the UK’s leading Crustacean experts and founder and Adrian Bartlett delivering a cookery
co-organiser of the UK’s only inland seafood festival.
demonstration
You will need—serves 4
200g (7oz) Flour,
100g (3 1/2oz) Butter,
2tbsp grated parmesan,
3/4tbsp cold water,
1 egg plus 1 yolk,
200ml (7floz) crème fraiche,
50ml (2floz) milk,
2 spring onions finely chopped, 1
heaped tbsp mixed chopped fresh herbs parsley,
chevil, tarragon,chives.
200g (7oz) hand picked white crab meat fresh,
finely grated lemon zest,
rocket and lemon wedge to serve.
Put a food processor on pulse and add the flour and butter until the mix resembles fine breadcrumbs. Add the
parmesan and water, pulse until the dough just comes together, knead lightly, wrap in cling film and chill for 30
minutes. Preheat the oven to 190oc gas 5, roll out the dough thinly and fill 4 shallow tart tins ( approx 9cm /3
1/2in wide 2cm / 3/4 high ). Trim the pastry then push it up to the edge 4mm thick. Prick and chill for 30 minutes
then bake blind as with a lemon tart. Mix the egg plus the extra yolk, crème fraiche, milk, spring onion, herbs,
lemon zest and seasoning. Flake in the crab meat and divide the mixture among the tart tins. Bake for 25
minutes. Serve with lemon wedges and vegetables of choice.
www.crabstockfestivals.co.uk
Page 3
Created by Annabelle Priest Copywriting www.annabellepriest.co.uk / [email protected]
South Devon Fish Newsletter November 2015
‘Mitch Tonks ‘ Monkfish ‘Sunday Roast’
‘A fantastic alternative to turkey for me is a monkfish roast it is always
popular in our house, the subtle taste and firm texture of monkfish is great
for big powerful flavours like garlic and rosemary. Give it a go and you’ll be
surprised how much of a wow factor it creates.’
Mitch Tonks, award-winning restaurateur ( The Seahorse, Rockfish and The Spiny Lobster) & food writer whose passion is fresh sustainable seafood,
You will need – Serves 4
1 monkfish tail, 1kg, filleted
Small bunch of rosemary
2 cloves of garlic, sliced
6 fresh anchovies
Splash of dry white wine
150ml cream
1 tbsp capers
Juice of 1 lemon
Pinch of sea salt
Lay the fillets of monkfish together with the thick end of each fillet against the small end of the other one and tie
tightly at 25mm intervals with string. Next make some incisions randomly in the flesh and insert a piece of garlic,
rosemary and anchovy, leaving the rosemary hanging out – do about 10-12 of these – then put the remaining
herbs, garlic and anchovies into a roasting tray big enough to take the fish. In a hot pan sear the ‘joint’ on all
sides until golden –brown and transfer to the roasting tray. Add a splash of dry white wine and roast in a hot oven for 10-12 minutes. Remove and rest for a further minute or two to allow the juices to run. Place the monkfish
on a serving plate. To make the ‘gravy’, add cream to the roasting pan and bring to the boil, add the capers and
lemon juice and pour over the fish. Cut everyone a fillet steak sized chunk and serve with all the trimmings.
www.mitchtonks.co.uk www.therockfish.co.uk
Created by Annabelle Priest Copywriting www.annabellepriest.co.uk / [email protected]