Before I talk about Martin Platt (glance to your right to admire the cheesemaker himself), I must talk about Barrow carnival, to which the travelling act that I have become journeyed yesterday. Well it was great of course! I mean, my hair is now grey and I am using voice-recognition technology to type due to the shakes, but really it was really fab...
In all seriousness I had a brilliant time; it's been years since I went to a carnival and some of the costumes were truly awesome, so fantastic job done by all the participants. With not one but TWO Grease floats, plus an elephant, several Elvises (Elvi?) and a stripping Lady Gaga tribute, what more could you want? Me dressed as a fish waving from the roof of the CWT badger-mobile? That's next year my friend...
So onto fish - well the people of Barrow appear to be dichotomised into those who have fishers in the family, eat a wide range of fish species (I met an actual pollock-lover!), know a lot about local fish and who wouldn't touch pre-frozen fish with a barge-pole, and the remainder, with whom conversations went a bit like this:
Me: 'Do you like fish?'
Person: 'Er gross no I hate fish!'
Me: 'What about fish fingers?'
Person: 'Yeh I like them'
This group were often of the child or adolescent variety to be fair, and I can totally understand their dubious expressions when I pull out a piece of fresh coley (I must look very weird at this point - 'ta da! *stands holding fillet of fish, massive smile, even massiver hair...*) and tell them it would make brilliant fish fingers... but the truth is that I am (of course) right, and the wonderfully honest people that I spoke to probably represent a large proportion of Britain today, whereby we are grossed out by fresh fish but are happy to eat the fish mulch covered in breadcrumbs that some once (long ago) fresh fish has been turned into. I'm not saying I don't love a fish finger sandwich, thou shalt not lie after all, but to rate them over fresh (maybe line-caught, maybe local) fish is to put a Big Mac leering down over an organic British fillet steak.
I've had enough of this, I'm off into schools next year I tell ya. I'll be the Jamie Oliver equivalent of fish, just try and stop me! (someone please, try and stop me).
The comedy moment yesterday (in the 'not at all funny at the time' sense) was when, after an hour of meticulous set up of the stand, fanning out all the literature in beautiful arrangements and wrestling the display boards into place (only those with experience of marler-hayley boards will truly appreciate this battle), we were advised to relocate our entire stand from the courtyard at the back of the town hall to the street at the front. What? Leave the desolate courtyard, in which our marquee was perched all by itself looking weird and random, and move to the bustling street just in front? *accepting sigh*.
Once the majority at the stand had been dismantled and was waiting in the new spot (just about visible through the smoke of the Thai food stand's bbq), it was time to move the marquee itself. Fully erect and free of it's weights, the marquee became a bit like a giant sail in the freakishly strong winds in Barrow yesterday. So, with a man in a yellow jacket at each of its corners, the marquee paraded its way down the road from the old, lonely location to the new, smokey location, down part of the actual parade route, while my co-hosts Nikki and Gemma ran around after the escaping coloured plastic balls behind it. We were like a warm-up act for the carnival parade itself. To me! To you! To me! PIVOT!
Now onto Martin Platt, or as his friends (and people who realise that Coronation Street is not real life) call him, Sean Wilson. Well, is it wrong that I might have a bit of a celebrity crush?? I mean we chatted, I played it cool....
Sean: "What've you got there - bacon sandwich?"
Me: "Yes" *takes bite of bacon sandwich*
Three days at Whitehaven and I never did get to try his cheese. I wonder if he's doing Egremont Crab Fair? I'll have to wear my best 'Wild Oceans' logo-ed polo shirt...
Follow my progress as I delve deep into seafood in Cumbria. What fish and shellfish species are caught off the Cumbrian coast? Where do they end up? What is available for us to buy in shops across Cumbria? How can we support our fishing industry and local businesses? And what about the marine environment? Join me as I try to get Cumbrians eating local, responsibly-sourced seafood...
Monday 27 June 2011
Friday 17 June 2011
The day I got a wind-burnt face on the Cumbrian Riviera
Right so the Whitehaven Festival is madness. And not only because Madness are on. It's also because Louis Walsh is wandering around (is he lost?) and because Martin Platt is nearby again (I can't seem to shake this guy) but he's very nice so I won't say he's got a Gordon Ramsey hair do again. I will try some of his cheese though (that's no weird euphemism, I mean his actual cheese). And this afternoon Jean-Christophe Novelli, casual as you like (and made-up to the nines), joined the crowd watching our wonderful chef Ryan Blackburn demonstrating mackerel versatility on the big ole cookery stage. Ryan: "I wish I'd gone home now", JC: "hawheeehawheehaw" (joke). Ryan actually went on to mightily impress said top celebrity chef who was very kind and supportive (and is releasing a book all about local food in Cumbria and includes seafood I believe, so check it out), but I do wish Ryan had started putting on his French accent like he joked he would, that would have made my year.
Ryan was totally brilliant, a fantastic demo chef and the only time we had a rush on at the CWT stand during the whole day was when he said that you could get a copy of his recipe from us. Red squirrels heave-ho, today was all about the mackerel rillettes.
There was also a farting nun, Boy George and a LOT of men in uniform.
Get yourself down to Whitehaven Festival this weekend; who knows what Saturday and Sunday will bring!
Ryan was totally brilliant, a fantastic demo chef and the only time we had a rush on at the CWT stand during the whole day was when he said that you could get a copy of his recipe from us. Red squirrels heave-ho, today was all about the mackerel rillettes.
There was also a farting nun, Boy George and a LOT of men in uniform.
Get yourself down to Whitehaven Festival this weekend; who knows what Saturday and Sunday will bring!
Friday 10 June 2011
Embarrassment and exuberance
There have been no big events since I last posted, unless you count me falling into a hedge as I walked home (sober) from work on Wednesday. Definitely an event for the people watching from the three nearby cars.
However this week I did manage to accost Bob and Helen who make up two thirds of the team of scientific officers for the North West IFCA (that's the Inshore Fisheries and Conservation Authority); the IFCAs are a fairly new-fangled thing and are a sort of evolution of the old sea fisheries committees. At the time of our encounter Bob and Helen were trying to go home but luckily their levels of patience matched my level of exuberance (apparently if you block someone's exit from the Cumbria Wildlife Trust offices but do it exuberantly, it's ok), and they were brilliantly helpful and knowledgeable.
As I talked about the Wild Oceans project and the dream to link our local inshore fishermen directly with local restaurants, hotels and other businesses I was pleased to have them think it was a good idea. Part of me worries that in my headlong rush to "improve the lives of fishermen and the stocks of fish all at the same time", pausing only to polish my halo, I must remember to consider whether or not the fishermen might actually be happy as they are, have the business links they want already set up and neither want nor need my blundering help. However Bob and Helen were supportive and, as they know a lot more about fishing in the north west than me, made me happy and upped my exuberance levels even more (they regret that now). Helen actually made a brilliant suggestion - don't do it one by one, do a 'do' - get them all in a room together to meet and greet and form links where they are desired.
Good idea or what. I mean, I might have the best intentions but having never actually been fishing, probably shouldn't try to set myself up as some kind of agent for fishermen. For one, I don't really know any and for another, I might start wearing pinstripe suits and smoking cigars.
But my friends, I am out and about and talking to lots of different people from lots of different angles of this seafood lark. For example, I had a nice chat with Mark Salmon (no joke) from the Port of Lancaster Smokehouse from their stand at Country Fest. One of their products is greenlip mussels from New Zealand; mussels are available on the north west coast, are currently under-exploited and best of all could be managed oh so sustainably. Mark said that they would be interested in sourcing more locally if it was possible... well Mark old boy, I think it just might be!
I want to put a local mussel fisherman (picker? I see mussels as a bit like meaty plants) in a room with the Port of Lancaster Smokehouse boss and watch the magic happen (in my head, the fisherman and smokerman are now holding hands, laughing with the joy of finding each other after all this time, and cuddling to the tune of "Could it be Magic"...)
Well watch this space! If it would be helpful and not merely annoying and patronising of me to organise a big meet and greet to increase local purchase of local seafood, then I will. If someone out there would like to comment on the ratio of helpfulness to patronisingness of this idea then please do. I won't expect a huge response to this call-out though, as the majority of my 48 followers are my lovely and loyal friends and family. (Hi Mum).
OK I'm off (leaving, not rotting). I have a piece of line-caught coley and a recipe for gin & tonic batter. I don't expect all of the gin & tonic is required in the batter...?
However this week I did manage to accost Bob and Helen who make up two thirds of the team of scientific officers for the North West IFCA (that's the Inshore Fisheries and Conservation Authority); the IFCAs are a fairly new-fangled thing and are a sort of evolution of the old sea fisheries committees. At the time of our encounter Bob and Helen were trying to go home but luckily their levels of patience matched my level of exuberance (apparently if you block someone's exit from the Cumbria Wildlife Trust offices but do it exuberantly, it's ok), and they were brilliantly helpful and knowledgeable.
As I talked about the Wild Oceans project and the dream to link our local inshore fishermen directly with local restaurants, hotels and other businesses I was pleased to have them think it was a good idea. Part of me worries that in my headlong rush to "improve the lives of fishermen and the stocks of fish all at the same time", pausing only to polish my halo, I must remember to consider whether or not the fishermen might actually be happy as they are, have the business links they want already set up and neither want nor need my blundering help. However Bob and Helen were supportive and, as they know a lot more about fishing in the north west than me, made me happy and upped my exuberance levels even more (they regret that now). Helen actually made a brilliant suggestion - don't do it one by one, do a 'do' - get them all in a room together to meet and greet and form links where they are desired.
Good idea or what. I mean, I might have the best intentions but having never actually been fishing, probably shouldn't try to set myself up as some kind of agent for fishermen. For one, I don't really know any and for another, I might start wearing pinstripe suits and smoking cigars.
But my friends, I am out and about and talking to lots of different people from lots of different angles of this seafood lark. For example, I had a nice chat with Mark Salmon (no joke) from the Port of Lancaster Smokehouse from their stand at Country Fest. One of their products is greenlip mussels from New Zealand; mussels are available on the north west coast, are currently under-exploited and best of all could be managed oh so sustainably. Mark said that they would be interested in sourcing more locally if it was possible... well Mark old boy, I think it just might be!
I want to put a local mussel fisherman (picker? I see mussels as a bit like meaty plants) in a room with the Port of Lancaster Smokehouse boss and watch the magic happen (in my head, the fisherman and smokerman are now holding hands, laughing with the joy of finding each other after all this time, and cuddling to the tune of "Could it be Magic"...)
Well watch this space! If it would be helpful and not merely annoying and patronising of me to organise a big meet and greet to increase local purchase of local seafood, then I will. If someone out there would like to comment on the ratio of helpfulness to patronisingness of this idea then please do. I won't expect a huge response to this call-out though, as the majority of my 48 followers are my lovely and loyal friends and family. (Hi Mum).
OK I'm off (leaving, not rotting). I have a piece of line-caught coley and a recipe for gin & tonic batter. I don't expect all of the gin & tonic is required in the batter...?
Monday 6 June 2011
You don't need to shout if you're talking into a microphone
What a brilliant week! So Petition Fish and I were at Holker Garden Festival on Friday which was hot, I mean great. For those not in the know, Petition Fish is the Wildlife Trust's Living Seas campaign for marine protected areas around the UK. We are asking people nationwide to show their support by signing the gorgeous shimmering scales and sticking them onto our big blue fish. I have managed to work out how to add a slideshow (eyes right) and if you watch it, after an undefined period of time a picture of Petition Fish will come along.
The campaign is going brilliantly so far and I am already onto my second fish, however at Holker I did find it a little challenging to engage interest and, save telling the back of someones head all about the campaign, there was not much I could do to reel them in (hehe I thank you). I think it might have been the Armageddon-esque heat discouraging people from stopping to chat (oh sorry did I drip a bit of sweat on you while signing your petition?). Still, it was an awesome day to be out and about and getting the signature of Lord Cavendish himself made me slightly weak at the knees. Plus I had an infinitely better day than the falcon display man whose falcon, upon release ready for its big performance, went and hid in a tree.
On Saturday I was in Whitehaven for the Summer fete at St Nicholas church, a special event to bring the community together a year after the shooting tragedy. Organiser Gerard Richardson kindly engaged a little chef to do some demonstration of cooking with mackerel, sea bass and Dover sole - all donated by Donnan's Quayside Fisheries and I believe that the bass and sole were locally caught and landed in Whitehaven.
Mackerel we have talked about before - a win:win fish. M to the A to the C to the K...
Bass is a bit trickier; most of the sea bass you'll find offered up to us is farmed, probably in Greece. Wild-caught bass is around but appears less commonly and will probably be more expensive (but I would think that you get what you pay for). Capture methods can include pair trawling which is not brilliant in terms of bycatch (unintended catch such as dolphins) but locally to Cumbria it is more likely to be caught by a fixed net which is much better. So local, wild caught could be your best bet for bass unless you can find line-caught.
The story I've heard for Dover sole locally is that since the Belgian beam trawlers have ceased activities offshore there are rapidly increasing numbers of sole inshore. In general it is a good flatfish choice and most especially if it is not beam-trawled (most likely it will be otter-trawled if caught by a local inshore boat, which is slightly better).
I will get around to putting up some explanations of the fishing methods soon I promise.
If you haven't thought about using fish in Indian cooking before then think again my hungry friends because the chef did a great job of showing how well the fish takes on the Indian flavours. He also bravely took on the task of scaling the bass on stage - too easy when you've got a tap to hold the fish under, a perfect storm of flying scales otherwise and very unfortunate for anyone standing nearby (*typing with one hand while the other picks scales out of hair*). During the demonstration I attempted to address the audience to explain why we were cooking with those fish, which definitely would have been better if I had remembered what those fish were. I also deafened two old ladies by talking as if I didn't have a microphone, into a microphone. But the cooked fish was enjoyed by all and I extend my thanks to the wonderful chef for his work (and for cracking me up by speaking 'privately' to me through the microphone).
Thanks also to Jon for his help on the stand (but not for eating my cupcake), and finally thanks to the seagull who released a world of misery on top of the Cumbria Wildlife Trust marquee. I fear it is not worth cleaning it before the 3 day, harbour-based, seagull party that will be the Whitehaven International Festival; luckily for me, Petition Fish doubles up as an ideal personal shield!
The campaign is going brilliantly so far and I am already onto my second fish, however at Holker I did find it a little challenging to engage interest and, save telling the back of someones head all about the campaign, there was not much I could do to reel them in (hehe I thank you). I think it might have been the Armageddon-esque heat discouraging people from stopping to chat (oh sorry did I drip a bit of sweat on you while signing your petition?). Still, it was an awesome day to be out and about and getting the signature of Lord Cavendish himself made me slightly weak at the knees. Plus I had an infinitely better day than the falcon display man whose falcon, upon release ready for its big performance, went and hid in a tree.
On Saturday I was in Whitehaven for the Summer fete at St Nicholas church, a special event to bring the community together a year after the shooting tragedy. Organiser Gerard Richardson kindly engaged a little chef to do some demonstration of cooking with mackerel, sea bass and Dover sole - all donated by Donnan's Quayside Fisheries and I believe that the bass and sole were locally caught and landed in Whitehaven.
Mackerel we have talked about before - a win:win fish. M to the A to the C to the K...
Bass is a bit trickier; most of the sea bass you'll find offered up to us is farmed, probably in Greece. Wild-caught bass is around but appears less commonly and will probably be more expensive (but I would think that you get what you pay for). Capture methods can include pair trawling which is not brilliant in terms of bycatch (unintended catch such as dolphins) but locally to Cumbria it is more likely to be caught by a fixed net which is much better. So local, wild caught could be your best bet for bass unless you can find line-caught.
The story I've heard for Dover sole locally is that since the Belgian beam trawlers have ceased activities offshore there are rapidly increasing numbers of sole inshore. In general it is a good flatfish choice and most especially if it is not beam-trawled (most likely it will be otter-trawled if caught by a local inshore boat, which is slightly better).
I will get around to putting up some explanations of the fishing methods soon I promise.
If you haven't thought about using fish in Indian cooking before then think again my hungry friends because the chef did a great job of showing how well the fish takes on the Indian flavours. He also bravely took on the task of scaling the bass on stage - too easy when you've got a tap to hold the fish under, a perfect storm of flying scales otherwise and very unfortunate for anyone standing nearby (*typing with one hand while the other picks scales out of hair*). During the demonstration I attempted to address the audience to explain why we were cooking with those fish, which definitely would have been better if I had remembered what those fish were. I also deafened two old ladies by talking as if I didn't have a microphone, into a microphone. But the cooked fish was enjoyed by all and I extend my thanks to the wonderful chef for his work (and for cracking me up by speaking 'privately' to me through the microphone).
Thanks also to Jon for his help on the stand (but not for eating my cupcake), and finally thanks to the seagull who released a world of misery on top of the Cumbria Wildlife Trust marquee. I fear it is not worth cleaning it before the 3 day, harbour-based, seagull party that will be the Whitehaven International Festival; luckily for me, Petition Fish doubles up as an ideal personal shield!
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