Cornish based chef Sanjay Kumar goes on a cooking mission to Italy to save the Cornish sardine.
The pilchard and its young offspring the sardine used to be the basis of a thriving fishing and processing industry in Cornwall. In the late 19th century nearly 20 thousand tonnes of sardine was caught, salted, packed and sent to northern Italy where it was highly prized.
By the end of the 20th century the fish had fallen out of favour. Supplies of the fish were still abundant but consumers had started to switch to more aspirational fish like cod and salmon. Sardines being landed fell below 10 tonnes. Fisherman gave up the profession, boats were destroyed and processing plants closed.
Now with concerns over global stocks, one solution is for more of us to switch to "poorer" more abundant fish species like the sardine and pilchard.
Chef Sanjay Kumar, born in Calcutta and now based in Cornwall, wants to help make that happen. He moved to the county five years ago, fell in love with Corni