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Oyster Fishing on the Fal
Oyster fishing on the Fal estuary is a tradition that’s remained unchanged since Roman times. Every October, the working boats of the Fal take to the water for six months to fish for the Oysters that the area is famous for. The dredging season is also marked by the Falmouth Oyster Festival (October 14 -17) which celebrates the diversity and quality of Cornish seafood. Matt Baker goes out with local fishermen Barry Prynn and Stuart Bibby to learn more about the job that’s been passed down through the generations.
Falmouth Oyster Festival: Oyster fishing in the Fal -
Lucky to be Alive
Deep sea fishing is another part of the industry that’s big business in South Cornwall. It’s also extremely dangerous. Ellie Harrison meets the skipper of a boat who, along with his crew, had a lucky escape following an electrical fire on board his fishing vessel on New Years Eve. The Trevessa 4 was stranded 50 miles off Land’s End and had completely lost power. However, despite waves of up to 20 feet, all four crew members were rescued safely by the team from RNAS Culdrose. Ellie hears just how close they came to disaster, and how grateful the skipper is to his rescuers.
BBC News: Fishing trawler fire off Scilly Isles sparks sea rescue -
Photo: Ellie aboard the William Sampson Stevenson
Ellie samples the life of a trawlerman off the coast of Newlyn in Cornwall.
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771 Squadron
Ellie travels to RNAS Culdrose to meet 771 squadron, and some of the crew that carried out the rescue. They carry out hundreds of operations every year, from stranded walkers on Cornwall’s cliffs to surfers who get into trouble. The crew have just been given an award to honour their bravery and professionalism following the Trevessa 4 rescue. Winchman, Petty Officer Dian Lacy, has been nominated for the Queen’s Gallantry Medal for his part in the rescue. However, Ellie finds out that it’s all just another day in the life of a member of 771 Squadron. Then it’s time for Ellie to see first hand just what it takes to be a member of this elite team - she’s involved in a training exercise which sees her being winched to safety.
Royal Navy: 771 Naval Air Squadron -
Photo: A view from above
Countryfile cameraman Robin Smith films the view of the Cornish coast from a Royal Navy Search and Rescue helicopter.
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Photo: Ellie hanging around
Ellie is winched to safety froma 'stricken' vessel off the coast of Cornwall in an exercise organised by 771 Squadron from Royal Navy Air Station Culdrose.
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Photo: Mission complete
Safe at last! Ellie after her 'ordeal' at sea.
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Photo: Making an entrance
And Ellie arrives in dramatic style - just in time for lunch!
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Swanpool Beach
Matt heads to Swanpool beach in Falmouth to meet with local chef Fiona Were, and he discovers there are many things that can be done with Oysters. He and Fiona cook up a culinary delight just in time for Ellie, who arrives in style, to join in the tasting. Why not try out the Smoked Oysters recipe at the bottom of the page.
Swanpool Beach: Gallery -
Photo: Oysters on the beach
Matt helps prepare oysters with top chef Fiona Were on the beach at Swanpool Beach, near Falmouth.
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Carbon Capture – Reality or Pipe Dream?
Tom Heap investigates whether the package of measures to reduce carbon emissions is likely to include carbon capture and storage. He visits Longannet Power Station in Scotland where the UK’s first carbon capture test facility is now operating. But he learns that the station is a long way from operating on a commercial scale. Financial and environmental costs are huge and until they can be reduced there is little or no prospect of carbon capture becoming a reality. And what do they do with the carbon once they’ve captured it? Tom goes to Nottingham to learn more.
UK Carbon Capture and Storage Community: What is Carbon Capture and Storage? -
Weight of the World
Jules Hudson heads to Central Scotland on a mission to discover the weight of the world. He finds out about a team of 18th Century British Scientists, led by Nevil Maskelyne, who in 1774 used a mountain in Scotland to make a first attempt to weigh the world. Maskelyne, the then Astronomer Royal, spent 17 weeks living in a bothy halfway up the Mountain Schiehallion, taking measurements under the stars to calculate the weight of the earth. He wasn’t far from calculating the correct weight either; Jules finds out more.
Wikipedia: Nevil Maskelyne -
Recipe
Steamed Oysters by Fiona Were
(serves two as a starter)
You will need:
6 live native Oysters
1 old metal tray for smoking
1 rack to fit on top of the smoking tray
Foil to cover the tray
2 handfuls Smoking chips -oak works well
2 Tbsp Loose leaf tea, such as Earl Grey
1 tsp Coriander Seeds
1 tsp Fennel Seeds
Rock Samphire (see below)
Pink Peppercorn and Horseradish dressing (see below)
Portable gas stove or barbeque
1 small saucepan
1 foldaway table
1 table cloth
Rocks to secure table cloth from strong gusts of wind
1 Oyster knife
Plates & Cutlery
Small mixing bowl
Napkins
Champagne Glasses
Polgoon Aval
Method
1. First, prepare your smoking tray, by scattering in the smoking chips and then the tea leaves.
2. Scatter over the coriander and fennel seeds.
3. Place the rack over the top of the smoking tray
4. Carefully open the oysters using an oyster knife, giving it a little twist as you prise the shells open.
5. Remove the flat shell of the oyster and set aside. Using a small knife, separate the oyster flesh from the bottom shell, but keep it in the shell along with the juices.
6. Place the oysters on top of the rack on the smoking tray and then cover with foil, sealing the foil around the edges of the tray.
7. Ignite the gas stove and place the smoking tray on top of the hob.
8. It will not take long for the smoker to start working. Once you can smell smoke, smoke the oysters for about 3 minutes, then remove from the heat and set aside.
Pink Peppercorn and Horseradish Dressing
1 tsp pink peppercorns, soaked in a little water to soften
1 tsp finely chopped shallot
1 tsp finely grated horseradish
A couple of fine gratings of lemon zest
juice from half a lemon
2 Tbsp Olive or Rapeseed Oil
A grinding of black pepper
Simply mix ingredients
Credits
- Series Producer
- Andrew Tomlinson
- Presenter
- Matt Baker
- Presenter
- Julia Bradbury
- Presenter
- Tom Heap
- Presenter
- Jules Hudson
- Executive Producer
- Andrew Thorman
