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.
Method:
Preheat the oven to 180'C.
Heat a frying pan, add the vegetable oil, and soften the fennel, garlic and tomatoes, with spices and sea salt. Neatly arrange the diced up fish in a pie dish.
Lay the sardines on the mixture, with their heads facing skywards. Roll the short crust pastry to fit the size of the pie dish.
Cover the pie dish with short crust pastry, leaving the heads of sardines looking out of the pastry and seal the edges with egg wash. Bake in a preheated oven for 20 - 30 minutes.
Serve hot, with lots of dressed salad leaves and buttered potatoes.
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.
Cornish vessels landing to Cornish ports
Demersal trawls are large nets that are pulled through the water with the bottom edge of the net touching the seabed. At each edge the net is pulled open by metal ‘trawl doors’. Sometimes referred to as Otter trawling.
Cornish Waters
MSC certified fishery. Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.
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
