Monty Halls (TV Presenter) - “Between a rock & a hard plaice”
Upcoming SlideShare
Loading in...5
×
 

Monty Halls (TV Presenter) - “Between a rock & a hard plaice”

on

  • 455 views

SAGB CONFERENCE May 2012

SAGB CONFERENCE May 2012

Statistics

Views

Total Views
455
Views on SlideShare
455
Embed Views
0

Actions

Likes
0
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Adobe PDF

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Monty Halls (TV Presenter) - “Between a rock & a hard plaice” Monty Halls (TV Presenter) - “Between a rock & a hard plaice” Presentation Transcript

    • BETWEEN A ROCK AND HARDPLAICE - THE MAKING OF THE FISHERMANS APPRENTICE
    •  One of the most successful fisheries on earth Catches have remained stable or improved since 1947 Control handed over to the fishermen in 1995 Seven councils made up of elected fishermen running seven districts Limit on pot numbers, tags for pots, limit on times of fishing, maximum size limit. V-notching, return of berried hens, lower size limit all standard. Two boats have to leave the business for one new license to be issued.
    •  5368 men lost 1,000 boats, 265 that went down with all hands 1860 to 1906, 660 boats were lost and 3880 men In one storm alone in 1862, 15 schooners foundered and 120 men were lost.
    •  Local people pay money up front to the fleet (or certain boats) They pay a lump sum to get fresh fish once a week for a set period - in the case of Port Clyde it was three months The fish are picked up from a central distribution point Price is fixed at the start of the three month period 200 people signed up, paying $360 each = $72,000 divided between four boats Fish are provided gutted, with head still on, or filleted Filleting lessons, menus, fish throw-downs have all developed from this initial concept. Shrimp went from 50c a pound, to $3 a pound using this system.