Small plate seafood bar, serving local craft beers from Verdant Brewing Co.
12 butterflied sardines
100g plain flour
100g panko breadcrumbs
1 Chinese cabbage
1 tbsp salt
1 carrot, peeled and sliced into matchsticks
4 spring onions, finely chopped
8 radishes, finely sliced
4 cloves garlic
50g grated ginger
2 tbsp fish sauce
2 tbsp gochujang paste or 1 tbsp gochugaru chilli flakes
1 tbsp caster sugar
3 tbsp vinegar
1 tbsp white miso paste
If you prefer not to bread the sardines they are also great grilled or barbequed. The recipe can be doubled for a main or would make a great filling for a roll. And it goes exceptionally well with a craft ale from Verdant brewery.
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.
Live oysters are mainly served raw. All you need is a knife, a bottle of good wine, and a little lemon or tobasco and away you go!