Out of stock
- Source of calcium and omega 3 fatty acids
- Landed by local trawlers in Newlyn within sight of St Michaels Mount
- Available August-March
- Serve barbecued with salsa verde
Sardines are fabulous little fish packed with tonnes of oily flavour. They’re usually good value for money as they’re caught in abundance during the summer around the Cornish coast – they underwent a name change from ‘pilchards’ to ‘Cornish sardines’ to boost sales, and this has worked wonders for the fishing industry. Best eaten as fresh as possible, sardines are brilliant on the barbecue or under the grill. Although they need little more than a squeeze of lemon and a twist of black pepper to shine, sardines love acidity to cut through their oiliness. If you’re feeling cheffy, whip up a quick salsa verde or a sharp summer fruit compote to accompany them.
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery - remember that oily fish does not freeze as well as white fish, so be sure to consume within 2 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.