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The Pilchards Works, Cornwall { 17 images } Created 9 Apr 2009

The Pilchards Works was the last Cornish Salted Pilchards factory in England.

In the 16th Century Cornish Salted Pilchards were exported to the whole of Europe. Since The 1950's The Pilchards Works was exporting its pilchards in boxes and barrels only to the Northern part of Italy. As the demand fell and the EU rule changed it became an unsustainable business.

The Pilchards Works closed its doors at the end of November 2005.
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  • Newlyn, Cornwall
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  • Sqeezed pilchards ready to be packaged.
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  • Moving the bins in which the fish are salted and left to brew for up to 2 years.
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  • Newlyn's times of high water, in the harbour.
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  • Wooden cases of Salacche Inglesi (English sardines) ready to be exported to Italy where they will be sold.
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  • Cleaning the bins in which the fish were salted and left to brew for 4 weeks to 2 years.
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  • After the closure of the tin mines in the late eighties, it is now the fishing industry which is under threat.
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  • Filleting and packaging the salted pilchards is all done by end due to the delicate nature of the finish product.
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  • Terry Tonkan, 73 years old, is a former miner. He has been working at the Pilchards Works salting and pressing fish for 38 years. He is very sad to see it close down.
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  • A worker takes a break with a cup of tea at the fish sorting factory on Newlyn harbour.
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  • The fish, 108 in this case, are layed and pressed in a wooden barrel before being sent to Italy where they will be sold.
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  • Laying the fish in big plastic bin before salting them. In the old days this was done in big stone tanks.
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  • The harbour of Penzance from where a handfull number of fishermen take to the sea to go fishing pilchards in the Atlantic Ocean.
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  • Terry Tonkan, 73 years old, is a former miner. He has been working at the Pilchards Works salting and pressing fish for 38 years. He is very sad to see it close down.
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  • At the Pilchard works the fish is salted with spanish salt and will stay in there for a minimum of 4 weeks to a maximum of 2 years.
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  • Terry (73) near the traditional presses used to flatten the fish and squeeze to salted oil out of them. It is with great regret that Terry will retire when the Pilchards Works closes.
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  • A seagull flies away over Newlyn harbor from which a handfull of fishermen still go out on the atlantic ocean to fish pilchards.
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