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
The Marie Clare alongside the quay in Newlyn. 
Visiting TNT scallopers in tier wait before taking ice and stores for their next foray out on the scallop beds around the Cornish coast.
Red mullet - the sweetest barbeque fish of all!
posted by Laurence Hartwell at
Tuesday, July 18, 2006
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