It is not possible to say when the export of pilchards became an industry in Cornwall but certainly there are records of shipments of the pilchard, now more usually known as the Cornish sardine to which family of fish it belongs, as early as the sixteenth century.

Cornish sardines were exported in large numbers, having first been salted and either pressed or pickled. Exports were mainly to Italy, France and Spain. In these Catholic countries they were much in demand during Lent leading to the traditional Cornish toast:

Here's a health to the Pope,
And may he repent,
And lengthen by six months
The term of his Lent.
Its always declared
Betwixt the two poles,
There's nothing like pilchards
For saving of souls.

The volume of fish processed can be judged by the quantity of salt used, 1800 bushels of French salt was imported to Newlyn in 1764 and a further 800 bushels to the neighbouring village of Mousehole.

The coming of the railway in the mid 1800s made it possible to send fresh fish to inland towns and cities and possibly this led to the gradual decline in sales of cured fish, by the early 1920s the drop in sales was considerable although processing on a small scale has continued in Newlyn up to the present day.

With improved refrigeration and fast travel the fresh sardine has gained in popularity and continues in demand.

(Taken from an article by Margaret Perry with permission from the author)