John Walsh - Skipper of the "CHARISMA" BA45

Brought up in the Cornish fishing port of Newquay, John has been fishing all his life.

In his early days he crewed and skippered several vessels working off the North Cornish coast targeting shellfish as well as bass, turbot, monkfish and hake.

For the last ten years he has skippered one of Newlyn's top netting vessels "Charisma" primarily targeting hake and turbot. John was a pioneer of the Cornish Tuna driftnet fisheries in the early nineties until environmental concerns resulted in the driftnet fisheries being prohibited.

His experience of Albacore Tuna in the Western Approaches and beyond is second to none, and he brings all of his experience to the Cornish Line Caught Tuna Fishery.

The "CHARISMA"

The Charisma is built of wood in 1998 at Eyemouth. She is 15 metres in length powered by a 360 horse power Caterpillar engine giving a top speed of eight knots.

It has a refrigerated fish-room capable of keeping the boxed tuna within a temperature range between minus 5 and plus 5 degrees cetrigrade, ensuring that Tuna is landed in optimum conditions and quality

Shaun Edwards - Skipper / Owner of the "NOVA SPERO" CN187

Born in Newlyn, Shaun went to sea from an early age.

By the time he was 21 he owned his own vessel and quickly established himself as one of Newlyn's more respected and well known skippers.

Currently tangle netting and gill netting for turbot, monk and pollack, the Nova Spero is consistently amongst the most successful vessels in Newlyn. 

Shaun is married to Jackie and has two children - he is looking forward to developing a long term sustainable fishery for future generation of Cornish fishermen. 

Seen by many in the port as an innovator he brings his enthusiasm and experience to Cornish Handline Tuna Fishery.

The "NOVA SPERO"

The Nova Spero is built of wood in 1973 in Arbroath. She is 19.2 metres in length powered by a 425 horse power Caterpillar engine giving a top speed of 8.5 knots.

It has a refrigerated fish-room capable of keeping the boxed tuna within a temperature range between minus 5 and plus 5 degrees centrigrade, ensuring that Tuna is landed in optimum conditions and quality.