Fishing Faces: Revealing the people supporting south west Scotland’s fishing industry
CELEBRATING PEOPLE WHO WORK BEHIND THE SCENES
A network of unacknowledged people all play an important role in our fishing industry, from the fabricators of fishing gear to chefs preparing prized Scottish shellfish for our plate in local restaurants.
Download a copy of Fishing Faces by clicking on the image below
As part of the Fishing Faces Project writing groups were invited to submit some words about the characters featured in the Fishing Faces booklet. We would like to thank all the writers for the inspirational submissions below. It’s not too late! If you would like to see your words inspired by Fishing Faces featured then please send to email@example.com
Favourite Recipe. Chef by Elaine Palmer
Solway seafood for you to savour,
Salmon, coriander and lime,
And when the knife and fork release the flavour
Complement your dish with a glass of wine.
Prepare Your Palate. Variety. Chef.
SHUCK black-shelled oysters from Lochryan.
BAKE silver Bass from Solway’s shore
SMELL the aroma of scallops in wine,
TASTE lobsters, flounders, mussels and more.
Try mackerel pate, dressed crab, or prawns,
Whitebait, shrimps and langoustines.
Chef by Elaine Palmer
Sizzling gleaming scallops
Flambe`ed while you wait,
Succulent, sweet and wholesome,
Your appetite to whet.
The Chef by Pat Pickering
(member of The Gallery Writers, Kirkcudbright)
Out of bed at the crack of dawn
Down to the quayside for the best of the catch
Inspiration comes in waves
As I look at bright eyes and pearlescent skin,
Decorative shells in soft hues of pink and cream,
Deep blue and green.
Back in the kitchen, surfaces spotless and shining
My favourite music playing in the background
I take my favoured sharp Sheffield knife
And begin preparing “today’s specials” with a delicate touch.
The succulent flesh, nature’s harvest for centuries,
Smells of the salty sea.
The first order arrives for the fish of the day.
I have looked forward to cooking this all morning.
The aromas are exceptional – butter frothing in the hot pan,
Dill and tarragon and lemons from Valencia, my secret ingredients.
I add a last luxury touch of light gold Galloway cream
And a garnish of bright green samphire from local shores.
Sending the food to the customer makes me smile.
I feel proud and satisfied in the knowledge
that it is fresh, wholesome and delicious,
That my art and skills
Honed over years of practice
Are as good as any creative artist.
The Fisherman’s Mission by Pat Pickering
(member of The Gallery Writers, Kirkcudbright)
When I was a young girl my Dad would take me to the Fishermen’s Mission in North Shields on the banks of the River Tyne, for “the best fish and chips” in Northumberland – a well deserved accolade from a major national newspaper!
My Dad liked to go there as it was his way of supporting the Mission. As we set at our formica-topped table and tucked in, he would tell me tales of when he was a young man and went fishing with the local fleet of deep-sea fishermen, eventually joining the Merchant Navy and ending up in a World War. His own father had walked the same path, but didn’t survive his World War, and never met his baby son.
My Dad would explain to me the work of the Fishermen’s Mission. How they helped seamen from all over the world, and provided physical and mental care for them, particularly when they were alone and far from their home port. He liked how the Mission didn’t discriminate about where you were from, or what you believed in (he was an atheist in later life). The people who were involved in The Mission had kind faces and kind hearts, and were in fishing ports all around the coast of Britain even, it turns out, small places like Kirkcudbright.
I would look towards the open door of the fishermen’s accommodation, and now and then would see strong-looking men with sea-air-tanned faces amble in or out, and imagined their lives, full of dangerous hard work and low pay, and was glad we could help them in a small way.
Now, as an adult, even seeing the words “Fishermen’s Mission” brings back happy memories and a warm glow.
The Cost of a Fish Supper by Kriss Nichol
they are always with her
come to her in quiet times
reach out to her with salt-glazed fingers
and cries that echo in the deep
recesses of her soul like wraiths
like wraiths in a haar
they surround her
attach themselves like barnacles
weigh her down down down
till steam from a coffee cup rouses her from reverie
chases them away for the moment
the moment the alarm sounds
she is back with them hoping
they will guide her to the living
help her break the greedy grip of the sea
bring everyone home again whole
defy Death this time
Solway Firth Partnership were awarded European Maritime & fisheries Fund and Scottish Government funding by the Dumfries & Galloway Fisheries Local Action Group (FLAG) for the design and publication of a booklet and set of cards that aim to raise awareness of the commercial fishing industry in Dumfries and Galloway, through sharing personal stories and high quality photography portraits.