Soused Cornish sardines

Recipe by: Wing of St Mawes

Sardine

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

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

1
2
3
4
5

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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