Whole Cornish MSC Sardines
- Straight onto a hot barbecue or grill, 3–4 minutes a side, sea salt and lemon
- Serves 4 as a starter, or 2 as a main
A Cornish sardine is a pilchard that went to finishing school. Same fish (Sardina pilchardus, since you ask) — the industry simply stopped calling them pilchards around the turn of the century and sales recovered overnight. Ours come from the ring-net boats working out of Cornish ports, in a fishery certified sustainable by the Marine Stewardship Council.
They are an oily fish, and oily fish fades fast: a sardine on a fishmonger's slab is often two or three days past its best. Freezing soon after landing keeps them where they were on the boat. Defrosted properly, we'd defy you to tell them from fresh — and if you can, we'll give you your money back.
They arrive whole and ungutted, so a knife is involved. Or not — half of Portugal grills them just as they are, and the guts lift out with a fork once cooked. If neither option sounds like your Saturday, our Cornish MSC Sardine Fillets exist for exactly this reason. (Air fryer: 8 minutes at 200, if you must.)
One of the richest natural sources of omega-3 there is, along with protein, vitamin D and calcium.
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Product Details
- Straight onto a hot barbecue or grill, 3–4 minutes a side, sea salt and lemon
- Serves 4 as a starter, or 2 as a main
A Cornish sardine is a pilchard that went to finishing school. Same fish (Sardina pilchardus, since you ask) — the...
- Straight onto a hot barbecue or grill, 3–4 minutes a side, sea salt and lemon
- Serves 4 as a starter, or 2 as a main
A Cornish sardine is a pilchard that went to finishing school. Same fish (Sardina pilchardus, since you ask) — the industry simply stopped calling them pilchards around the turn of the century and sales recovered overnight. Ours come from the ring-net boats working out of Cornish ports, in a fishery certified sustainable by the Marine Stewardship Council.
They are an oily fish, and oily fish fades fast: a sardine on a fishmonger's slab is often two or three days past its best. Freezing soon after landing keeps them where they were on the boat. Defrosted properly, we'd defy you to tell them from fresh — and if you can, we'll give you your money back.
They arrive whole and ungutted, so a knife is involved. Or not — half of Portugal grills them just as they are, and the guts lift out with a fork once cooked. If neither option sounds like your Saturday, our Cornish MSC Sardine Fillets exist for exactly this reason. (Air fryer: 8 minutes at 200, if you must.)
One of the richest natural sources of omega-3 there is, along with protein, vitamin D and calcium.
- Wild
- Raw
- UK
- Netted
