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PZ 198, the 'Aaltje Adriaantje'.<br />
Gutting monkfish.<br />
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Now considered a 'luxury' seafood, monkfish has become feted and expensive, being served on upmarket restaurant menus. Although it was not always so popular and was once described as ‘lobster for the poor’, even being banned<br />
in some French markets, due to its unsightly appearance.<br />
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These boats are out for seven days at a time in all weathers and the nets are hauled up every three hours around the clock. The crew consists of five self-employed fishermen who share the profits of the catch.