Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Maldive fish such small quantities that the flavor is undetectable, adding a certain character to the food. Maldive fish is the Sri Lankan answer to the shrimp pastes and fish sauces of South East Asia. This powdered tuna is packed nowadays in small plastic packets, already pounded or crushed. Maldive fish is used in a number of Sri Lankan dishes, sometimes retaining its strong flavor as the main ingredient, like in "Sini Sambal", which keeps indefinitely stored in an airtight jar. Maldive fish Maldive fish (Dhivehi: ވަޅޯމަސް) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian