Stargazy pie Hunt explains that the Devil crossed the River Tamar to Torpoint. The chapter, entitled "The Devil's Coits, etc", reasons that the Devil discovered the Cornish would put anything in a pie and decided to leave before they took a fancy to a "devilly" pie, returning to Devon. The original pie in the legend included sand eels, horse mackerel, pilchards, herring, dogfish and ling along with a seventh fish. In a traditional pie, the primary ingredient is the pilchard (sardine), although mackerel or herring is used as a substitute. Richard Stevenson, chef at The Ship Inn in Mousehole, suggests that any
Gefilte fish referred to as "karp po żydowsku" ("carp Jewish-style"), is a traditional dish in some Polish homes (more commonly in the northern regions near the Baltic Sea), served on Christmas Eve (for Twelve-dish supper) and on Holy Saturday. Traditionally, carp, pike, mullet, or whitefish were used to make gefilte fish, but more recently other fish with white flesh such as Nile perch have been used, and there is a pink variation using salmon. There are even vegetarian variations. Fish fillets are ground with eggs, onion, bread or matzo crumbs, and spices to produce a paste or dough which is then boiled