From sea to plate – in pictures

Skipper Steve Eason pulls in the first of eight 500-metre nets he laid the day before, about a mile off the coast of Brighton. His 10-metre boat Libby Lou is moored at Brighton marina and he mostly fishes on his own, today primarily hoping to catch slip sole
Photograph: David Tonge

The turbot is brought in, part of the catch from the third net we pull up of the eight skipper Steve Eason laid the day before. It is one of only two that we catch. Considered by many to be the king of fish in British waters, this flatfish is also one of the most expensive at £7-10 a kilo and is prized by top fish restaurants – something a quick call to James Ginzler, MD at Fishy Fish in Brighton, confirms. He would very much like the turbot
Photograph: David Tonge

Steve Eason hoses the fish clean of blood and guts so it is acceptable for Brighton and Newhaven Fish Sales (BNFS) Photograph: David Tonge

The turbot is tagged with blue tape and put in a box with the other catch, which includes cod (day boats in the Channel such as Eason's are allowed a monthly quota of cod that varies though the year), red gurnard (for which there is a growing market in the UK, although it is only ever bycatch) and the claws of brown crab. The slip sole is boxed separately
Photograph: David Tonge

The turbot with the catch of other local fishermen at BNFS
Photograph: David Tonge

Lloyd Jeffers, head chef at Fishy Fishy in Brighton, checks the turbot over
Photograph: David Tonge

Jeffers cuts the turbot into 10 steaks
Photograph: David Tonge

Sprinkled with coarse sea salt, the turbot steak sizzles in the pan for three to four minutes
Photograph: David Tonge

The food is served, accompanied by a sparkling white wine
Photograph: David Tonge

The turbot steak is served with an olive oil mash, steamed Poole Bay clams, roast carrot vinaigrette and a garnish of shaved fennel. Price: £18.50. 'Wonderful,' says a very happy customer
Photograph: David Tonge