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Soused Cornish sardines

Sardine
Image | Cornish Sardine Company

Recipe by

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.

Chef

Cornish Sardine Company

Website

thecornishfishmonger.co.uk

Ingredients

2kg Fresh Cornish sardines, herring or mackerel

Mixed pickling spices

Bayleaves

Malt vinegar

Salt and pepper

Method

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.

Cornish Sardine

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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Cornwall Good Seafood Guide is underpinned by the Marine Conservation Society (MCS) Good Fish Guide. The first UK consumer guide to sustainable seafood. For more information visit www.fishonline.org

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