Soused Cornish sardines
Recipe by: Wing of St Mawes

Image | Cornish Sardine Company
Serves 4 people. Total Time: 1 hour 5 mins Prep: 15 mins Cooking: 50 mins
Method:
Season the cleaned sardines well with pepper and salt. Place a layer of the fish in an eathenware or baking dish, sprinkle with pickling spice and bay leaves.
Repeat the layers until the dish is full, then add the liquid- three parts vinegar to one part water - to the top of the dish. Tie down with brown paper, or use a close fitting lid (not foil) .
Bring to the boil, then bake in a moderate to slow oven until the bones are quite soft.

The Cornish Fishmonger
The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.
Website
thecornishfishmonger.co.ukIngredients
2kg Fresh Cornish sardines, herring or mackerel
Mixed pickling spices
Bayleaves
Malt vinegar
Salt and pepper