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
Fried in a couple of centimetres of oil in a wok, fresh Newlyn crab bound together with flour, sweetcorn and..... 
dipped in a sweet chilli sauce with lime.
posted by Laurence Hartwell at
Sunday, August 23, 2009
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