Cornish sardine fillets in olive oil

Boneless Cornish sardines in a light extra virgin olive olive oil. They are caught by skipper Tom Pascoe on Sound Seafood's own small boat, the Charlotte Clare, one of two boats in their currently four-strong fleet named after members of the family. The sardines are MSC-certified and landed into the seaside town of Newlyn in Cornwall.

The sardines are fished from late July to mid March when the oil levels in the fish are at their highest. The high oil content is a must, Sound Seafood say, as it results in a more delicious taste and texture when the fish is canned. It also means the sardines have a higher omega-3 content.

Sound Seafood is a fifth-generation family fishing company, based in Plymouth, Devon. Sound Seafood recommend the sardines - which already have a mild citrusy note - in a linguine with plenty of parsley and garlic, a splash of white wine and more lemon juice. Or on warm and buttered sourdough, on top of slices of ripe tomato, seasoned with salt and pepper, with a squeeze of lemon juice.