The sardine fishing industry thrived in Cornwall from 1750 through the late 1880s. Known at the time as pilchards, the oily fish were harvested in seine nets, processed locally and sold throughout the European continent. Records state that in 1847, 8000 tons were exported and during this period over 1000 tons were harvested in St. Ives bay in a single night.

Pilchards 1897 Charles Napier Hemy 1841-1917 Presented by the Trustees of the Chantrey Bequest 1897 http://www.tate.org.uk/art/work/N01650

Sardines were a popular novelty item during Victorian times, often served with a soup course. Isabella Beeton’s essential book of household management also describes sardines as a compliment to a family tea. Sardines kept poorly but could be preserved through the newly developed canning industry. Serving sardines from a tin would have been considered a breach of etiquette. A fashionable majolica sardine box would draw attention to the fact that this Victorian delicacy was present at the table.

Majolica sardine boxes are usually rectangular in shape and commonly have an underplate which may be either separate or integral to the dish. Almost all examples have marine themes as their inspiration. The cover of the dish is often decorated with fish, shells or waterfowl which are arranged so as to form the finial. A multitude of designs are known and can be attributed to the major English, American and Continental manufacturers.