| September - Sardines |
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 For a County that’s fishing tradition was built on catching millions of
tonnes of pilchards, or Cornish Sardines as they are now know, we eat
relatively few of this abundant and healthy fish. Even stranger is the
numbers of people who rave about eating barbequed sardines on the
quayside, fresh from the boat, while on holiday in France, Spain or
Portugal – but do not eat them on their doorstep when they returnSardine (pilchard) fishing has been recorded in Cornish history back to
1555 and was probably going on way before that time. Back then the
sardines were caught with a several boats using a seine net being
directed from the cliff-top by a ‘huer’. Today, although the huers
have given way to modern sonars, the methods used are much the same.
Visit ports like Mevagissey and Newlyn just before dusk and you can
still see small boats setting sail just before dusk to fish with
ring-nets and drift-nets. The fishery is also very much in revival
with landings increasing from less than 10 tonnes 7 years ago to over
600 tonnes in 2004. The stock too is in very good shape with the
latest estimated stock size being over 600,000 tonnes.In common with other pelagic fishlike herring and mackerel, sardines are brimming with Omega-3-oils which are now known to be so good for the heart and joints. Nowadays the Cornish Sardine is best known as a BBQ special for an Autumn evening, it is truly versatile and still available salted, while many older fishermen will still swear on a ‘malioes’ or sardines marinated with bay leaves and vinegar – cooked until the bones are soft and enjoyed with a hunk of bread, what could be better? For more information on Cornish Sardines please visit the website of the Cornish Sardine Management Assoc (CSMA) at www.cornishsardines.org.uk home! |
