c.barnes@westernmorningnews.co.uk

The sustainable methods of the Cornish sardine industry have been recognised with an international benchmark.

Members of the Newlyn and Mevagissey-based Cornish Sardine Management Association (CSMA), which comprises county-based fishermen, processors, marketers and industry regulators, have been awarded certification by the Marine Stewardship Council.

The status will enable CSMA members to add the MSC's 'Certified sustainable seafood' eco-label to their catch. Cornish sardines are now considered "non-pressure stock", with an estimated 600,000 tonnes swimming around local waters and an annual 1,800 tonnes caught.

The eco-label is the culmination of a five-year campaign by the organisation to achieve recognition for its fishing methods. Intensive research was conducted over the period to ascertain the level of sardine stocks in Cornish waters. The 16 individually-owned boats that bring in the catch were effectively "guinea pigs" for assessment methods that can now be applied to sardine-fishing businesses across Europe.

Fifty per cent of the £50,000 cost of funding the assessment was backed by Marks and Spencer, which buys a significant proportion of the catch and champions its provenance. National organisation Seafish, which promotes and supports the fishing industry, also contributed.

Seafish development director Jon Harman said: "This was an important stepping stone to MSC certification and we are pleased that Cornish sardines have now been approved to MSC standard after being reviewed by this new process."

Nick Howell, chairman of CSMA, said: "This is good news for the fishermen of Newlyn and Mevagissey, and also for fish processors across Cornwall."

Mr Howell, who sells upmarket smoked tinned sardines to Waitrose under his Pilchard Works brand, was instrumental in rebranding the traditional pilchard as the Cornish sardine, in 1997.

Recently, the fish was recognised under the EU's Protected Food Name Status programme, joining the likes of Stilton Cheese and Melton Mowbray Pies.

Mr Howell said: "The image of the pilchard was mainly fish from a tin of tomato sauce served up at school — revolting.

"For the older generation, it was all they had to eat after the War – and they wouldn't have cared if they never saw another one gain.

"For the younger generation though, the sardine was about holidays in Spain and great, fresh fish barbecued on the beach."

The rebrand hooked in M&S, which has since been followed by the major supermarkets in stocking fresh sardines caught off Cornwall.