Mount's Bay sardines from Cornwall. Plump and succulent British sardines preserved in sunflower oil, prepared using traditional, artisanal methods.
Serving tip: try these hearty sardines on toast with slivers of shallot and capers, in a rocket and red onion salad, or added to a tomato, onion and garlic pasta sauce.
More about the sardines: caught in Mount's Bay and sourced directly from trusted fishing fleets by Rockfish at the nearby early morning Brixham fish market. The sardines are then transported the relatively short journey to Asturias in Spain (the same distance as it is from Dartmouth - site of Rockfish's renowned restaurant The Seahorse - to Aberdeen) where they are carefully canned by hand. Founder and CEO of Rockfish, Mitch Tonks, is an ambassador for the Marine Stewardship Council (MSC). Rockfish selects the best fish directly from the fleet in Brixham, Devon and from the most sustainable fisheries in the world, certified by the MSC.
More about Rockfish:
The Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how. Tonks decided to look to Spain because he was impressed with the artistry still practised in the canneries there. The canneries he visited in Britain were high-volume and efficient but lacked the artisanal edge that he was after. The care and attention that goes into canning in the Spanish cannery Rockfish works with means that the high quality of the fish is maintained and even enhanced.
