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
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