But pilchards, tinned or fresh, are simply sardines with a mortgage and an ever-expanding gut, bigger, older versions of those lithe and sprightly youths. They do suffer, unfairly, from an image problem, as, treated with suitable care, they can be excellent. Anyone who has tasted a tin of Cornish pilchards from The Pilchard Works (www. pilchardworks.co.uk) will agree.
There’s long been a pilchard fishery in Cornwall (they’re now known as ‘Cornish sardines’) and one boat, a couple of centuries back, landed 80,000 in a night. Those fishing by day would use a ‘huer’, sat on a nearby cliff, in search of teeming shoals. Once spotted, using a furze bush in each hand, he’d direct the fishermen towards their silver-bellied bounty. Meanwhile, the locals would rush around crying ‘Hev’ah, Hev’ah’ like a town possessed. ‘The whole scene,’ notes Alan Davidson wryly in North Atlantic Seafood, ‘must have been baffling for stray visitors.’
Diese Geschichte stammt aus der March 09, 2022-Ausgabe von Country Life UK.
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Diese Geschichte stammt aus der March 09, 2022-Ausgabe von Country Life UK.
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Save our family farms
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Old habits die hard
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It takes the biscuit
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