Cornish sardines with chilli. Plump, succulent sardines with a mild chilli kick. The sardines have a firm, meaty texture, rounded flavour and break into generous flakes. They are preserved in sunflower oil, and prepared with care using traditional, artisanal methods.
Serving tip: add these chilli sardines to a tomato, onion and garlic pasta sauce, or top a pesto-based pizza with them and add onion, chilli and mozzarella
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.
