The recipes used in our tinned fish products have been created exclusively for the Pilchard Works. The fish are only taken from the boats when in their best condition for the cannery - a question of oil content in relation to the body weight of the fish. Whether preserved in extra virgin olive oil or in rich tomato sauce, the flavour of the fish burst through. Before canning, the fish are filleted and then flash-fried according to a process that has been developed and used since 1853 when the oldest sardine cannery in the world came into being.
Often, the pilchards destined for the cannery in Brittany are caught within sight of Newlyn in Mount's Bay. Sometimes a shoal is found so close to the harbour that people can watch the boats at work from the harbour quays. This short video shows three boats, the Pride of Cornwall, Resolute and Prue Esther working alongside one another just off Newlyn Harbour light.
Simply delicious! Cornish pilchard fillets in extra virgin olive oil.
Sweet and more-ish! Cornish pilchard fillets in a tradtional rich tomato sauce.
For something different, try Smoked Cornish pilchard fillets in sunflower oil.
Or try these delicious Cornish line caught mackerel fillets in lemon and basil marinade.