Pilchards
A Huer hut revitalized in Newquay, Cornwall One might think of sardines or even anchovies...but pilchards? Yet here in the Cornish country the word is as embedded in their history as it is on a few menus (and in the town of Newquay, the pilchard is their town emblem). And lest we forget, as cardiologist Mimi Guarnari said in her lecture series on The Science of Natural Healing , one must think of S.M.A.S.H. when ordering healthy seafood... S ardines, M ackeral, A nchovies, S almon (wild, she emphasizes), and H erring. High in Omega 3 and heart-healthy , the early Cornish must have been granted celestial nutrition advice as they harvested, ate, and exported the plentiful schools (mostly to Italy which used both the fish and the oil extracted from them). Those of you who may have peeked at the television series Poldark (based on the popular books and now filming its fifth season in the nearby town), the sighting of a school of pilchards was a ...