Follow the ups and downs of Newlyn, England's largest fishing port, 80 species of premium line, trawl, net and pot caught fish and shellfish are landed daily. Top London chefs like Tom Aikens source MSC accredited Pollack, Bass, Sardines and Mackerel. Photography - digital images from stock or commissioned to order. Art students are encouraged to use the harbour as inspiration for their work as did the Newlyn School of Artists - info@newlynharbour.co.uk Laurence Hartwell
Back up on the slip, the Filadelfia.....
under command and making way.......
putting the grub aboard before its time to sail on the Crystal Sea II.......
the St Georges is up on the hard for a bottom scrub......
there's no end in sight for the kingdom that is Ocean Fish it seems.....
out with the pressure washer and a whole lot of hull to clean.
posted by Laurence Hartwell at
Saturday, February 27, 2010
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