Caught off the shores of Cornwall by small boats fishing for a few hours at a time, the fish are landed while as fresh as possible. Hauls are often 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, or you can usually see their lights flashing a little further out in the bay. The fish are only taken from the boats when in their best condition – a question of oil content in relation to the body weight of the fish.
The pilchards are actually processed and canned in Douarnenez in Brittany.
Smoked Pilchard Fillets in Sunflower Oil
Packed in an attractive tin featuring a print of “The Greeting” by Walter Langley.
Pilchards in Tomato Sauce
Cornish pilchard fillets in a rich tomato sauce packaged in a can featuring a print of “Eyes and No Eyes” by F Bramley.
Tinned Pilchards in Olive Oil
Cornish pilchards have been a prominent part of the Cornish economy for centuries, and the recently flagged importance to health in eating oily fish has seen a resurgence in their popularity.