22.08.06
Local chefs to give master class at fish festival

Seafood Cornwall will be stepping-up its campaign to promote quality fish at next week's Newlyn fish festival (28/8/06) by providing the chance to learn about the huge range of fish landed in Cornwall everyday and to watch a series of 'master class' cooking demonstrations performed by top local chefs.

Following its successful campaign to promote Megrim, Sardine and Spider Crab in 2005, this year Seafood Cornwall has chosen to focus on Pollack, Mackerel and Monkfish as it believes that although many local people will have heard of Pollack, many visitors to the region will be unaware that Pollack is a tasty versatile fish, much-loved by the 'foody French' and available in abundance. "We believe that Pollack is one of our best kept secrets and our expert chefs will be cooking over 12 different recipes with Pollack and other local fish to show people how quick and easy it is to cook", said Seafood Cornwall project director, Nathan de Rozarieux. Chefs for the day will include Keir Meikle, Head Chef of the Navy Inn in Penzance and his team of Jay Orrey, Jacob Finnis and guest chef Matthew Barnicoat and also Des Turland, Head Chef from the Royal Duchy Hotel in Falmouth.

With an annual catch in excess of 1000 tonnes, worth approx £2m in 2005, Pollack is particularly important to Newlyn which remains the UK's premier port for Pollack. However, less than a third of the Pollack landed in Newlyn stays in the UK. Seafood Cornwall is working with local fishermen and merchants to help increase this figure.

"We know that supermarket buyers and restaurateurs are always looking for new product lines so we hope that by whetting people's appetite they will go back home and ask for Pollack at their local fish shop, supermarket, restaurant or even buy on-line," said Mr de Rozarieux.

As well as providing tastings, the Seafood Cornwall stand will celebrate the quality, abundance and diversity of fish through a series of talks and presentations explaining to visitors how the fish is caught and how to prepare fish and shellfish. "People are often afraid of dealing with fish so our aim is to show that preparing fish or shellfish couldn't be simpler," said Mr de Rozarieux.

For further information please contact Nathan de Rozarieux on 01736 874304 or e-mail: nathan@seafoodcornwall.org.uk or visit www.seafoodcornwall.org.uk.

The Objective One Programme for Cornwall and the Isles of Scilly has invested in Seafood Cornwall through the Financial Instrument for Fisheries Guidance (FIFG).

Editor's notes:

Seafood Cornwall is an organisation that brings together key players from the Cornish fishing industry with the aim of changing consumer eating habits through raising awareness of lesser known varieties of fish such as Megrim, Sardines and Spider Crab that are available in abundance off the Cornish coast.

Seafood Cornwall works with retailers and restaurants to promote the quality, abundance and diversity of Seafood landed in Cornwall.

Seafood Cornwall has launched a quality award schemes for fishing vessels and fish processors to recognise high standards of fish quality being landed.

Clare Morgan
Media Relations Manager
Objective One Partnership Office
Castle House
Pydar Street
Truro TR1 2UD
Mobile: 07973 813647
Telephone: 01872 223439

cmorgan@cornwall.gov.uk

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