Cornish people an important element of the Cornish diet, but international commercial fishing was also well established by the 16th century, and tons of pilchards were exported from Cornwall to France, Italy and Spain every year. Stargazy pie is an occasional festive Cornish dish with the heads of fish standing on their tails, originally pilchards, piercing a pastry crust. The saffron bun, also known as the tea treat bun, is a sweet bread with its origins in Cornwall. With its comparatively small, rural population, major contribution by the Cornish to national sport in the United Kingdom has been limited. There are no
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