Stargazy pie during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. The story of Bawcock was popularised by Antonia Barber's children's book "The Mousehole Cat", which featured the stargazy pie. In 2007 contestant Mark Hix won the BBC's "Great British Menu" with a variant of the dish. Stargazy pie is a pastry-based fish pie which, by tradition, is filled with whole pilchards. Critically, the pilchards must retain their heads, which then poke
Maldive fish pestle (a standard piece of local kitchen equipment) until it was powdered into fine splinters. The resulting product was traditionally used in Maldivian cuisine to flavour local dishes such as "mas huni". The process of making Maldive fish produces a by-product called Rihaakuru. This is made of the stock remnant after the boiling of fish. Maldive fish is widely used in Maldivian cuisine in dishes such as curries, mas huni, gulha and bōkiba. Many Sri Lankan dishes, especially vegetable curries, also include Maldive fish, which acts as a thickening, flavouring and protein component. In other dishes it is used in