Cornish Fishmonger of the year 2011
At this year’s Newlyn Fish Festival, taking place on the 29th August at Newlyn Harbour, Seafood Cornwall Training will host the first ever “Cornish Fishmonger of the Year Competition”.
The competition aims to highlight the expertise of Cornish fish filleters and fishmongers from across the county, at the same time as promoting Cornish Fish and the profession to a wider audience.
Commencing at 3.30pm, individuals will compete on behalf of their company / employer for the coveted title. The competition will be judged by a panel of experts, including 5 x National Fishmonger of the Year, Duncan Lucas.
Candidates will be required to demonstrate a range of techniques from the following list and will be judged on their technique, speed and presentation:
- Prepare 3 MSC Sardines for BBQ
- Butterfly fillet MSC linecaught Mackerel
- Skin & Fillet a Gurnard
- Cross Cut Fillet a Megrim
- Skin,Trim and Head off a flat fish
- Prepare a Squid Head, skin and fillet a small Monkfish
- Fillet, skin and bone a Pollack
- Skin & Trim a Ray wing
Closing date for all entries: 22nd August 2011
Prizes
Winner
- Individual and company will be awarded with the title “Cornish Fishmonger of the Year 2011” ·
- £100 cash
- A Zwilling J.A. Henckels Filleting Knife kindly donated by “Pots n Pans” of Barnstaple
Runner up
- Dinner for two at the Navy Inn, Penzance, kindly donated by Chef Keir Miekle
- A Zwilling J.A. Henckels Filleting Knife, kindly donated by “Pots n Pans” of Barnstaple
To enter
Competitors should contact Seafood Cornwall Training for an entry pack or download one from www.newlynfishfestival.org.uk
Telephone: 01736 364324 Email: sarah@seafoodcornwalltraining.co.uk
Visit: www.seafoodcornwalltraining.co.uk
Entry to the Fish Festival and the competition will be free of charge for all competitors.
Download the following forms
76.19 Kb Cornish_Fishmonger_of_the_Year_2011_Summary_of_Event_PR.pdf
108.69 Kb Cornish_Fishmonger_of_the_Year_2011_Poster.pdf
182.63 Kb Cornish_Fishmonger_of_the_Year_2011_Entry_Form_and_Guidelines.pdf