Latest news with #seafarers
The Guardian
14-07-2025
- General
- The Guardian
Grilled sardines and tomato and anchovy pie – Irina Janakievska's Balkan recipes for summer
Along the Adriatic coast, sardines are usually grilled over an open fire (na gradele) and served with lemon, excellent local olive oil and blitva, a side dish of young swiss chard, potato and garlic. Fresh sardines are key (they should smell of the sea) and do cook them whole (the heads add wonderful flavour and the small bones soften during cooking). On the Croatian island of Vis, two beloved pogačas (bread)– viška and komiška – tell a tale of friendly rivalry. Both are savoury bread pies (pogača being the word for bread and similar in both composition and etymology to Italian focaccia) filled with onions and salted fish (typically anchovies or sardines), a nod to the island's ancient fishing and seafaring heritage. The key difference? Tomatoes. In Vis town (one side of the island), they're absent; in Komiža (the other side of the island), they're essential and cooked down into a rich sauce. The tomato version is a perfect celebration of summer. The short fermentation time enhances the sauce's depth of flavour, but not overpoweringly so – it is slightly funky, garlicky and spicy, but with a burst of freshness from the citrus and herbs. If you are adept at fermentation, feel free to leave it longer (seven to 14 days), because the flavour will get more complex with time. Once blended, the sauce will keep in the fridge for up to a week. Prep 20 minFerment 72 hr+Marinate 15 min Cook 45 min Serves 4-6 For the tomato sauce300g green tomatoes, roughly chopped1-2 long red or green chillies (30g), sliced, or more to taste1-2 garlic cloves, peeled and sliced¼ tsp black peppercorns Flaky sea salt and black pepper 1 tsp caster sugar150ml filtered water, or boiled and cooled water3 tbsp lemon juice 1 tbsp white balsamic vinegar, or apple cider vinegar 30g fresh parsley, leaves picked and finely chopped10g fresh oregano, leaves picked and finely chopped For the sardines1-1.2kg fresh whole sardines (about 20-24 fish), gutted and descaled3 tbsp extra-virgin olive oil, plus extra for cooking2 garlic cloves, peeled and minced2 fresh rosemary sprigs, leaves stripped and finely chopped2 lemons, 1 zested and juiced, 1 cut into wedgesFresh bay leaves (optional) Start the sauce three or four days in advance. In a clean, sterilised 500ml jar, layer the tomatoes, chillies, garlic and peppercorns. Dissolve 3g salt and half a teaspoon of sugar in the filtered water, then pour this over the tomatoes, ensuring everything is submerged (use a fermentation weight or press down with a smaller sterilised jar). Cover loosely with a lid or cheese cloth and leave at room temperature for three to four days, stirring daily. It should smell tangy, with bubbles forming by day two or three. To cook, drain the tomatoes (reserve the brine), transfer the mix to a food processor with the remaining half-teaspoon of sugar, the lemon juice and vinegar, and blend to a chunky or smooth sauce according to your preference. Stir in the herbs, then adjust the salt or acidity to taste; if need be, add a splash of reserved brine. Rinse the sardines under cold water, pat dry with paper towel and put in a shallow dish. In a small bowl, mix the oil, garlic, rosemary, lemon zest, a tablespoon of salt and half a teaspoon of ground black pepper, then coat the fish in this marinade and set aside for at least 15 minutes. For outdoor cooking, prepare a barbecue and let the coals burn until they are covered with a layer of white ash. Oil the grates to prevent sticking or use a fish basket, and scatter bay leaves (if using) directly on to the hot coals. Lay the sardines perpendicular to the grates, so they won't fall through (or in the basket) and grill for three to four minutes per side, until the skin is crisp and slightly charred and the flesh is opaque and flaky. (For indoor cooking, heat the grill to its highest setting, arrange the fish on a large lined baking sheet and grill for eight to 10 minutes.) Serve on a platter with lemon wedges and the tomato sauce in a bowl on the side. Good-quality tomato puree is a great shortcut for fresh tomatoes, and I love adding olives for extra flavour. For a vegan version, use capers instead of anchovies. Pogača is traditionally made with a firmer dough, but I prefer this slow-prove, no-knead method for a lighter texture. Serve warm, cut into squares, with the best olive oil you can find. A glass of plavac mali wouldn't go amiss, either. Prep 15 min Prove 2 hr+ Cook 1 hr 30 min Serves 8-12 For the dough10g fast-acting dry yeast 1 tbsp caster sugar, or honey525g lukewarm water750g strong white bread flour, sifted, plus extra for dustingFlaky sea salt and black pepper3 tbsp extra-virgin olive oil, plus extra for brushing For the filling4 tbsp extra-virgin olive oil3-4 brown onions (about 750-800g), peeled, halved and sliced into thin half-moons2 tbsp tomato puree, ideally double concentrate50g tin anchovy fillets in olive oil, drained and the oil reserved100g pitted black olives (ideally in olive oil), quartered lengthways2 sprigs fresh rosemary, leaves stripped and roughly chopped10g fresh oregano, leaves stripped and roughly chopped Mix the yeast, sugar and water in a small bowl and set aside for five to 10 minutes, until frothy. Combine the flour and a tablespoon of salt in a large bowl, make a well in the middle, then add the yeast mix and a tablespoon of oil and mix to a shaggy, sticky dough. Drizzle another tablespoon of oil over the dough, cover and leave to prove in a warm place for an hour to an hour and a half, until doubled in size. Knock back the dough: using a fork, lift and fold the edges of the dough up and over the centre, turning the bowl slightly each time. Repeat eight times, then shape back into a ball, cover and prove again for an hour to an hour and a half, until doubled in size. Meanwhile, make the filling. Put the oil in a sauté pan on a medium-high heat. Add the onions, half a teaspoon of salt and three or four tablespoons of water, then cook, stirring occasionally, for 25-30 minutes, until soft and golden. Stir in the tomato puree and a generous grind of black pepper, cook for another two or three minutes, then take off the heat and leave to cool. Heat the oven to 220C (200C fan)/425F/gas 7 and brush a large 24cm x 34cm baking tin with the remaining oil. Tip the dough on to a lightly floured work surface and divide it into two pieces, one slightly larger than the other. Flour your hands and roll each piece into a ball, then transfer the larger piece to the oiled tin. Using your fingertips, gently press and stretch the dough to cover the bottom of the tin. Spread the cooled onion mix over the dough, arrange the anchovies on top, and scatter on the olives, rosemary and oregano. Flour your hands again, stretch the second piece of dough, and place it over the filling. Pinch and fold the edges to seal, then prick holes all over the top with a fork. Brush all over with the reserved anchovy oil and sprinkle over a generous pinch of flaked salt. Bake for 25-30 minutes, until deep golden brown. Remove and leave to cool for at least 15 minutes before slicing and serving. Irina Janakievska's book, The Balkan Kitchen, is published by Hardie Grant at £27. To order a copy for £24.30, visit
France 24
08-07-2025
- France 24
Two crew killed in Red Sea ship attack, Liberian shipping delegation says
Two crew members of the Liberia-flagged, Greek-operated, bulk carrier Eternity C were killed after an attack by sea drones and speedboats off Yemen on Monday evening, Liberia's shipping delegation told a meeting of the UN shipping agency IMO on Tuesday. The deaths, the first since June 2024, bring the total number of seafarers killed in attacks on vessels in the Red Sea to six.
Times
05-07-2025
- Business
- Times
P&O Ferries scraps Teesside to Zeebrugge service after 30 years
P&O Ferries is to scrap a ferry service between northeast England and Zeebrugge that has been running for more than 30 years. The operator is understood to have exercised a break clause in its contract to run ferries between Teesside and the Belgian port. The decision was taken at the end of June and the last sailing on the route is due to take place in mid-August. P&O Ferries is understood to have been operating services between Teesport and Zeebrugge since the 1990s. The move follows P&O's sailings between Teesport and Rotterdam being axed in 2023. The change will mean that P&O, once one of the biggest ferry operators in the UK, will soon run just three routes from the UK: Dover-Calais, Hull-Rotterdam, and Cairnryan in Scotland to Larne in Northern Ireland. • P&O bosses shared £15m after sacking 800 crew P&O sparked a national outcry in 2022 by sacking nearly 800 seafarers and replacing them with low-paid agency staff. Owned by Dubai logistics firm DP World, bosses controversially pressed ahead with the cost-cutting move to balance the books and compete with rivals that had similarly opted to staff ships with agency seafarers. Peter Hebblethwaite, the chief executive, later admitted to a parliamentary committee that P&O had broken the law by opting for mass redundancies without consultation. 'I completely throw our hands up, my hands up, that we did choose not to consult,' he said. A spokesman for P&O said: 'The closure of the Zeebrugge-Teesport route facilitates our North Sea strategy to focus on and invest in a strategic, flexible and differentiated network. This will not affect any P&O Ferries employees. The deployment of the Norbay [ferry] is currently under review. • P&O claims it has saved 3,000 jobs and rescued the company 'We are excited about the arrival of the Lismore [another ferry] into our fleet later in the year, bringing greater capacity and efficiency for our customers. ' P&O's exit may come as a blow to the Teesport owner PD Ports, which is owned by the Canadian infrastructure giant Brookfield. PD Ports declined to comment. PD Ports was put back on the market last year after an aborted sale in 2021. Brookfield is said to have slapped a £2 billion price tag on the business as it seeks to sell a 50 per cent stake. Sources insisted that underlying demand for ferry services had not diminished and PD Ports was confident that another operator would step in to fill the void at Teesport. Rival Peel Ports, which had previously registered an interest in bidding for PD Ports, has reportedly bowed out of the process.
UAE Moments
04-07-2025
- Climate
- UAE Moments
Dusty Winds, Partly Cloudy Skies: UAE Weather, July 4, 2025
The UAE is experiencing partly cloudy weather today, with low clouds forming along the eastern coast. Convective clouds may also develop over the mountains, bringing brief unsettled conditions. Residents in western areas should prepare for moderate to fresh northwesterly winds, causing blowing dust during the day and reducing visibility at times. Rough Arabian Gulf and Caution for Seafarers Sea conditions in the Arabian Gulf are expected to be moderate to rough, while the Oman Sea will see slight to moderate waves. Mariners and beachgoers are advised to take precautions. Temperature and Humidity Levels Across Regions Temperatures remain high across the UAE: Humidity levels may drop to 15% to 45% in the afternoon, depending on the area. Strong Winds Stir Up Dust Wind speeds today: Key Weather Highlights for Today
Zawya
03-07-2025
- Business
- Zawya
Asyad Shipping's training initiative strengthens Oman's status in global trade
MUSCAT - As part of Oman Vision 2040, Asyad Shipping has trained 230 Omani nationals to work on commercial vessels under a first-of-its-kind initiative launched in 2023. The programme is a strategic step forward towards bolstering Oman's maritime strength, accelerating Omanisation, and advancing the status of Oman on global trade routes. Out of the total trainees, 30 were posted as deck officers and engineers and 200 as assistant engineers and navigational support staff. Omanis are being systematically trained for such work at sea for the very first time, hitherto held by expatriates—reflecting a shift towards specialist national recruitment and long-term sustainable workforce. The work was highlighted at the Omani Seafarers Day event by the Ministry of Transport, Communications and Information Technology as a national seafaring development success. Offered by intensive study in conjunction with hands-on practice on Asyad's ships, training gave participants the technical and operational skills they needed. The majority were successful in overcoming initial challenges in acclimating to ship life, assisted by other Omanis on the ship, which provided high esprit de corps and perseverance. Kamila al Wahaibi, the responsible official for Omani sailors at Asyad Shipping, said: "Oman Vision 2040 invites us to cultivate a skilled and competitive national talent pool. This effort not only prepares Omanis with essential maritime skills but also secures the future of our national shipping fleet by investing in domestic talent." In addition to being a national workforce initiative, the programme brings Oman into the main fold of global maritime trade. As global shipping lanes become more strategically valuable, Oman's location—at the crossroads of East-West trade—makes them an essential hub for logistics. Preparing Omanis to crew and manage commercial vessels directly addresses the nation's capacity to facilitate and grow as part of global networks in commerce. The initiative, led under the guidance of Asyad's leadership, is a poster child of public-private partnership, which reflects the pillars of Vision 2040's economic diversification, private sector empowerment, and human capital development. By opening new opportunities to the sea profession, Asyad is not only revamping Oman's transport and logistics sector but also playing its part in cementing the Sultanate of Oman's place in the global economy as an educated, connected, and competitive trade nation. 2022 © All right reserved for Oman Establishment for Press, Publication and Advertising (OEPPA) Provided by SyndiGate Media Inc. (
