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
Ring Netting
Cornish vessels landing to Cornish ports
Ring nets are encircling nets used to catch midwater fish such as sardine, and anchovy. They are set around a shoal and a drawstring rope on the bottom of the net is pulled so the fish can’t escape.
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