50-year sales high for tasty Cornish sardines
A FORMER Fifties mealtime staple is working its way back on to dinner tables across Britain – with Newlyn fishermen riding the wave of change.
Canned sardines were popular as a cheap source of weekly nourishment in the first half of the 20th century.
But, as affluence grew after years of post-war austerity, many families began to favour the more fashionable cod, haddock, plaice or tuna.
However, with families once again keeping a watchful eye on their shopping budgets, sales of Cornish sardines have rocketed to a 50-year high.
Supermarket giant Tesco recorded a staggering 220 per cent rise in sales of the fish variety last year.
But as Nick Howell, owner of the Pilchard Works, explained, that process of change began as long ago as 1998 – when he re-branded pilchards to their current guise Cornish sardines.
"That made the biggest difference. It's the name Cornish sardines that sells them. When you think of sardines, you think of sunshine and barbecues, when you think of pilchards you think of tins," he said.
Mr Howell said that when early pioneers Edwin Madron, Martin Ellis and Sam Glinsky became involved, catches skyrocketed.
Sam Lambourn has been fishing for Cornish sardines out of Newlyn for a decade.
He said: "Currently there's about a dozen boats fishing for sardines in Cornwall, not so long ago there was nothing.
"We sell our fish through Falfish, based in Redruth, who supply Morrison's and Tesco. "There are boats based in Newlyn, Mevagissey and Plymouth and we sell in Plymouth, Brixham and Newlyn."
That demand is underlined by the change in the total tonnage caught by the Cornish fleet – 2,000 tonnes in 2010 compared with seven in 1995.
Tesco fish specialist Gary Hooper said: "Demand for sardines began again about ten years ago and has grown slowly during that time with sales normally peaking during the summer months but now for the first time we are seeing all year long sales.
"Compared to other fresh fish, sardines are relatively inexpensive and are very easy to prepare as they can be simply grilled for a few minutes. They are equally delicious served warm or cold with a salad."
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by TedWCornwall
Friday, February 10 2012, 4:50PM
“How to prepare a weever: (use a thick glove to protect against spines)
Cut off fins and tail
Cut off head
Remove guts
Pan fry
Worst poisonous spines are located on gill covers and dorsal fin.”
by Hanky_Spanky
Friday, February 10 2012, 4:20PM
“Interesting LittleKD. Actually I have also eaten gurnard but found it hard work.
As for the weevers. I have heard about this de-stinging thing but it is a bit like when friends have told me 'how easy' it is to distinguish edible mushrooms from poisonous or hallucinogenic ones and only eat the 'right' ones. So my position is I have heard about it but I'm not brave enough to try it.”
by Hanky_Spanky
Friday, February 10 2012, 1:35PM
“No need for such venemous remarks beachland ;0)”
by beachland
Friday, February 10 2012, 12:44PM
“I would support the market for selective weaving fishing, been stung pretty bad in the past. Perranporth has a weaver farm i'm sure.”
by LittleKD
Friday, February 10 2012, 12:26PM
“Been eating gurnard for 40 years - the problem is you can't buy them for 5p anymore! And as for weever, a Newlyn trawlerman showed me how to cut out the poisonous spines. Weever is a good meaty fish - even quicker to prepare than gurnard (though that's hardy a problem when the taste is so good). People buy wishy-washy flat fish like megrims - because it looks more like what they know!”
by Taxman100
Friday, February 10 2012, 11:57AM
“youngcornwall. Spot on! Particularly your second sentence. Oh the gullibility of the easily deceived tourist - or, is it snobbery?
I have been eating Sardines & Mackerel in olive oil or tomato sauce for as long as I can remember. Mackerel is also nice on its own. Omega 3 is also good for the brain, or at least that is what I am told - I don't know whether it is true or not though.”
by youngcornwall
Thursday, February 09 2012, 6:40PM
“Bit off topic, but does anyone know of these two gentlemen? Joe is long gone by now, and Lennie must be in his 90s if he is a day, funny what comes up when you least expect it. http://tinyurl.com/7gl28wm”
by youngcornwall
Thursday, February 09 2012, 3:48PM
“by Hanky_Spanky
"Is that true about the gurnards youngcornwall?"
"trawlers catching gurnard in their nets tossed it back into the sea; lobstermen used it to bait their pots."
http://tinyurl.com/8xywzd4”
by beachland
Thursday, February 09 2012, 2:46PM
“I've seen that Sardines contain an average 0.015ppm of Mercury, whereas say Tuna or Mackerel at least 10 times more ppm or upto 60 times. A reason for it being more healthy than a predator fish.”
by Hanky_Spanky
Thursday, February 09 2012, 2:33PM
“Don't they look lovely? Can't beat a nice oily fish for taste and part of a healthy diet.
Is that true about the gurnards youngcornwall? What those skinny bodies, nice crunchy head and gill parts and lacy fins an' all? What next, the therapeutic benefits of eating weever fish?
Nothing for pouting about, I would eat fish any day barramundi.
http://tinyurl.com/84qsojv”