Spending just a few minutes in his company, Ian’s passion for British fishing and dedication to his trade is tangible. Skipper to one of the largest line caught commercial fishing boats in Britain, a catamaran measuring 11 metres in length, Ian and his crew are able to fish in the roughest of weathers; anything up to gale force 8.
“Fishing has been part of my life since I was five. I enjoy being outside and knowing everyday will be different. This is not just a career for me; it’s my life.”
Ian and his team work to the tides, fishing for seabass at first light around the ledges offshore from Portland Bill and taking to deeper waters later in the afternoon to fish the many wrecks around the British Isles.
“We fish during spring tide and when the water temperature is at an optimum. The fishes migration is dependent on the temperature of the water, anywhere below 10ºC and the bass move on,” Ian explains.
Fishing with lines controls the catch, leaves the sea bed undisturbed and allows fishermen to specialise in a species. As Ian comments, “There is no damage to the fish we catch; we can control the quality ensuring the very best fish reach the customer. Any that are too young or undersize get thrown back in alive”. In fact, having the control to throw fish back is one of the reasons why line caught fishing is so beneficial to the environment. By controlling the age and development of their catch, Ian and his team give the bass a fighting chance to mature, supporting sustainability for the species.
Although Skin Deeper cannot compete with the quantity of fish a trawler will catch, Ian and his team average 100 – 150kg of bass daily, all individually tagged and slush iced within five minutes. “Once a fish is caught if you reduce its core temperature to below 5ºC it slows bacterial growth and increases the shelf life by around 10 days. We tag each bass by hand; to prove which boat and crew caught the fish, and that it was appropriately handled.”
Regulated and governed by South Sea Fisheries and the Department for Environment, Food and Rural Affairs (DEFRA) buying a tagged fish offers the chef peace of mind and is guaranteed to be supporting British fishing. “Our British fishing fleet is dwindling and by working with initiatives such as the British Skippers Scheme who promote and support British fishermen we are securing our future as well as providing a standard quality of fish for our customers.”
When asked why the bass Ian supplies are so good, particularly compared to less expensive, commonly used farmed seabass, he replies “Our bass is the highest quality you can get; we have supplied a number of top chefs. I think because they are free to feed and swim naturally the taste is enhanced and the flesh is firmer. You’re paying for a better product and supporting the British fishing industry at the same time.” Proud of his trade and of the British fishing industry in general, Ian enjoys spending time in the kitchen too, when he has the opportunity. “I make a mean Thai scallop curry, I dive to catch the scallops myself which makes all the difference.”
