Pilchards - Scrollers or Scrowlers

When pilchards were cheap they were gutted and salted
down to be used as required, "two or three for father, two
for me and one each for the children".  Pilchards were also
dried; they were gutted, the heads twisted off - "never use a
knife for that" — cut down the backbone and opened out flat,
then threaded on strong wire and hung in the sun.   They
called them Scrollers; in Gweek they were known as
Scrowlers.  For use, they were well peppered and grilled
over a clear furze fire in the fringle.  The grill was home-
made; a piece of stout wire was twisted into a flat spiral and
the end of the wire brought up to form a handle.   This held
three or four pilchards.  Her instructions for this operation
were: "You must put them belly down so the oil along the back~
bone gets into the fish, then turn them over and the scales all
disappear".

Scrowl-pelchur...................Pilchard cooked over an open fire

Fairmades. Fairmaids........... Cured pilchards

Marinade. Marinate................Fish (usually pilchards) baked in vinger and seasoned

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