Best eaten from the summer catch, they are delicious fresh, grilled like sardines. However, most pilchards are processed and canned. Pilchards are a speciality in Cornwall where they swim to their northern limit. Fresh anchovies are best prepared and eaten similarly to sardines - they also don t travel well so are best in the Mediterranean. Sprats are tiny, silver fish with very oily flesh best grilled.
Whitebait are young herrings or sprat and are delicious.
They are quite small so serve whole - dip in milk, shake in a bag with flour and deep fry until golden brown. Serve with lemon and brown bread and butter. Best in winter and spring. Treat horse mackerel as you would normal mackerel, though it is more coarse and bony and may not respond as well to cooking. Bluefish is available along East coast America and in the Mediterranean.