Cornwall is a land surrounded by sea and for that reason fish has been an important part of peoples diets since they first settled here. For centuries the main fish consumed was the pilchard or as the rest of the UK call it the sardine. Salted in vast numbers by local people to survive the winter, this fish was often added to vegetable stews and broths to add protein.

One of the most famous pilchard recipes used by Cornish people is the marinated Pilchard. Essentially marinated Pilchards are cooked in low heat oven often overnight in malt vinegar, and tea and often flavoured with bay or other available herbs.

A full list of information about the Cornish seafood industry can be found at http://www.seafoodcornwall.org.uk/