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Sardines

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The Cornish sardine season typically runs from August through to February, when the shoals draw close to shore and the boats head out at dusk to shoot their nets.

We usually see the first fish a little earlier, often from Brittany in June or July, before the larger shoals reach the Cornish coast. Once the local season is underway, supply is excellent (weather permitting) and quality is superb.

Fresh sardines are one of the great pleasures of our waters. Rich and deeply flavourful, they are at their very best cooked simply - blistered on the barbecue, grilled with sea salt and olive oil, or baked whole with lemon and herbs.

They remain a firm favourite with #TeamFish for good reason: abundant when running well, and utterly delicious.

Did you know…?
Cornish sardines were once known as pilchards and have been landed along this coastline for hundreds of years, forming a huge part of Cornwall’s fishing heritage.

A barbecue simply isn't a barbecue without Sardines.

Their rich, oily flesh is perfect for cooking over hot coals, where the skin crisps and blisters while the flesh stays wonderfully moist and full of flavour. Simply brush with a little olive oil, season well and cook for a few minutes on each side.

If the British weather has other ideas, Sardines are equally delicious cooked indoors. Try pan-frying them whole, rather like a good sausage, until golden and crisp, or roast them in a hot oven with lemon, garlic and fresh herbs.

Their bold flavour pairs beautifully with Mediterranean ingredients such as tomatoes, olives, parsley and capers, although many Sardine lovers would argue that all they really need is a squeeze of lemon and a chunk of crusty bread.

Don't be put off by the bones, once cooked, the smaller bones soften considerably and are perfectly edible.

Simple and packed with flavour - Sardines are summer on a plate.