A Brief History of Sardines in Britain

Sardines have long been a staple of Britain’s fishing industry and culinary traditions, with their history tracing back centuries. The fish itself—small, oily, and rich in nutrients—has been caught and consumed along the British coast for generations. In fact, Cornwall was once at the heart of a thriving sardine (or pilchard) fishery, with records of large-scale sardine harvesting dating as far back as the 16th century. At its peak in the 18th and 19th centuries, the Cornish pilchard industry saw thousands of tonnes of fish salted, pressed, and exported, particularly to Italy, where they were highly prized.

However, by the early 20th century, the demand for salted pilchards declined, and the industry shifted toward fresh and tinned sardines, which became a more convenient and popular way to enjoy them. Today, the tradition of sardine fishing continues in the UK, particularly off the Cornish coast, where sardines are caught sustainably using traditional methods like ring-netting. British sardines are now celebrated for their exceptional quality and are enjoying a resurgence in popularity, appearing on restaurant menus and in high-quality tinned seafood ranges. This humble fish remains a beloved part of Britain’s maritime heritage, proving that good things truly stand the test of time.