A new canned fish known as Chunk Style Pilchard is a great bargain for budget-minded consumers and is suggested as a substitute for more expensive tuna.
Also known as the Pacific sardine, pilchard is a member of the herring family. It is imported from Peru, then processed by several different processors on both the east coast and in California.
Pilchard is a light, flavorful fish and compares somewhat favorably to tuna and also, some say, to sardines.
In the New England area the Star Market Co., one of the Jewel companies has been selling pilchard for 49 cents for 7 ounces, certainly a bargain when compared to the price of tuna or with sardines often priced as high as $1.39 for 4 ounces.
Here is a recipe using pilchard, which can be used in any recipe calling for tuna such as sandwiches, salads and casseroles. Pilchard Tetrazzini 2 7-ounce cans chunk style pilchard, drained 1/2 pound spaghetti, cooked according to package directions 1 4-ounce can mushrooms 3 tablespoons butter 3 tablespoons chopped onions 1 clove garlic, minced 3 tablespoons flour 2 cups chicken broth 1/2 cup cream Salt and pepper
Cook spaghetti according to package directions. Melt butter in large pan and saute onion and garlic. Blend flour into butter and add chicken broth. Blend well over heat, stirring constantly.
Add cream, then fold in mushrooms and pilchard. Heat thoroughly. Serve over spaghetti.