Stargazy pie. The name itself conjures images of a dish both whimsical and slightly unsettling. Originating from the small Cornish fishing village of Mousehole, this savory pie is instantly recognizable, perhaps infamous, for its most prominent feature: whole fish heads, eyes gazing upwards towards the heavens. But the question remains, and it’s a crucial one for anyone contemplating a Stargazy pie encounter: do you actually eat those fish heads?
The answer, as with most culinary traditions, is nuanced. It’s a resounding “it depends,” shaped by factors like personal preference, the specific recipe, and the cook’s expertise.
The History and Legend of Stargazy Pie
To understand the fish head conundrum, we must first delve into the history and legend surrounding Stargazy pie. The story most often told recounts a particularly harsh winter in Mousehole, likely sometime in the 16th century. Famine threatened the village, as ferocious storms prevented the fishermen from venturing out to sea.
Then, a brave fisherman named Tom Bawcock (sometimes Bowcock) defied the weather, braving the tempestuous waves. He returned with a bountiful catch, enough to feed the starving villagers. To celebrate this miraculous feat, the villagers baked a large pie filled with the catch – a medley of pilchards, sprats, and other available fish – and, in a symbolic gesture of gratitude and defiance against the storm, they arranged the fish with their heads poking through the pastry crust.
This allowed the cooking process to release the oils from the fish into the pie filling, further enriching the flavor. The fish heads, gazing skyward, became a potent symbol of hope and resilience.
This legend is commemorated annually in Mousehole on Tom Bawcock’s Eve, celebrated on December 23rd. A parade winds through the village, culminating in the consumption of Stargazy pie. The tradition underscores the pie’s significance in Cornish culture, far beyond mere sustenance.
Deconstructing the Stargazy Pie: Ingredients and Preparation
Stargazy pie is more than just fish heads. It’s a complex dish that demands respect for its ingredients and careful preparation. While variations exist, the core components generally include:
- The Fish: Pilchards are the traditional choice, but sprats, herring, mackerel, or a combination of small fish can be used. The fish must be fresh, of course.
- The Pastry: A shortcrust pastry forms the base and lid of the pie.
- The Filling: This typically consists of potatoes, onions, eggs, and sometimes bacon, all bound together in a creamy white sauce seasoned with herbs like parsley and nutmeg.
- The Fish Heads: These are the stars of the show, protruding through the pastry crust.
The preparation involves layering the potatoes, onions, and fish within the pastry-lined dish, pouring over the sauce, and carefully arranging the fish heads to “gaze” outwards. The pie is then baked until the pastry is golden brown and the filling is cooked through.
The Question of Consumption: To Eat or Not to Eat?
Now, let’s address the central question: should you eat the fish heads?
The answer isn’t straightforward, and depends on multiple factors.
Personal Preference and Culinary Courage
For some, the thought of eating a fish head is inherently unappealing. The texture, the perceived “ick” factor, and the presence of bones can be off-putting. If you fall into this category, it’s perfectly acceptable to simply admire the aesthetic and bypass the heads altogether. Nobody will (or should) force you to consume something that makes you uncomfortable.
However, for more adventurous eaters, the fish heads offer a unique culinary experience. They are often considered the most flavorful part of the fish, rendered succulent and crispy during baking. The cheeks, in particular, are prized for their delicate texture and rich flavor.
The Recipe and Preparation Method
The specific recipe and preparation method play a crucial role in determining the edibility of the fish heads. If the fish are properly cleaned and the pie is cooked thoroughly, the heads should be safe to eat.
Some recipes recommend removing the gills before cooking, as they can impart a bitter taste. Others suggest scoring the heads to allow for better heat penetration and more even cooking. The cook’s expertise significantly impacts the final product.
Bone Structure and Potential Hazards
Fish heads, of course, contain bones. While the bones are generally small and soft after cooking, caution is advised, particularly when serving the pie to children. Careful chewing and mindful consumption are essential to avoid any potential choking hazards. Some people dissect the head before consuming it, picking out the meat and avoiding the bones.
Flavor Profile and Nutritional Value
Those who advocate for eating the fish heads often cite their superior flavor. The heads contain a high concentration of fats and oils, which contribute to a richer, more intense flavor profile. Additionally, fish heads are a source of collagen, a protein that is beneficial for skin health and joint function. They are also rich in omega-3 fatty acids, essential for brain and heart health.
Exploring the Culinary Landscape of Stargazy Pie
Stargazy pie is not just a dish; it’s a cultural icon. It represents Cornish identity, resilience, and connection to the sea. While it may seem unusual to outsiders, it holds a special place in the hearts of the people of Mousehole and Cornwall.
Modern interpretations of Stargazy pie often experiment with different types of fish, pastry variations, and filling ingredients. Some chefs offer deconstructed versions of the pie, presenting the fish and filling separately for a more refined dining experience. However, the iconic fish heads remain a constant, a testament to the pie’s unique heritage.
The Verdict: Embrace the Adventure (or Not)
Ultimately, the decision of whether or not to eat the fish heads on Stargazy pie is a personal one. There is no right or wrong answer. If you’re feeling adventurous and are comfortable with the idea, go ahead and give them a try. You might be surprised by the rich flavor and satisfying texture.
If, on the other hand, the thought of eating a fish head makes you squeamish, feel free to skip them. The rest of the pie is delicious and satisfying in its own right.
The most important thing is to approach Stargazy pie with an open mind and a sense of adventure. Whether you choose to eat the fish heads or not, you’ll be participating in a culinary tradition that is steeped in history, legend, and a deep connection to the sea. The pie is a conversation starter, a cultural ambassador, and a reminder that sometimes, the most unusual dishes are the most rewarding.
What is Stargazy Pie?
Stargazy Pie is a traditional Cornish dish, a baked pie typically filled with pilchards (sardines), eggs, and potatoes, covered with a pastry crust. What makes it distinctive, and indeed, gives it its name, is the presence of fish heads protruding through the crust. These fish heads are strategically placed to appear as though the fish are gazing up at the stars.
The pie is traditionally eaten during the Tom Bawcock’s Eve festival in Mousehole, Cornwall, celebrated on December 23rd. It is thought to commemorate a local fisherman, Tom Bawcock, who braved a harsh storm to bring back a catch when the village was facing starvation. Different variations exist, but the essential elements remain the same: fish, usually pilchards, a pastry crust, and the signature protruding fish heads.
Why do the fish heads stick out of the Stargazy Pie?
The primary reason for the fish heads sticking out of the Stargazy Pie is for a practical culinary purpose: to allow the oils and flavors from the fish to escape during baking. This prevents the pie from becoming soggy and ensures that the pastry crust remains crisp. The heads act as vents, letting steam and flavorful oils release.
Beyond the practical function, the protruding fish heads contribute to the pie’s unique visual appeal and its historical significance. They are an integral part of the tradition and symbolism of the dish, representing the fisherman’s catch and the spirit of the Tom Bawcock’s Eve celebration. They are more than just an ingredient; they are a statement about Cornish heritage and culinary ingenuity.
Are the fish heads on Stargazy Pie edible?
Whether or not you eat the fish heads on Stargazy Pie is a matter of personal preference. They are technically edible and are cooked during the baking process. Some people enjoy eating them, as they can become quite crispy and flavorful. However, others may find the texture or appearance unappealing.
If you choose to eat the fish heads, be mindful of the small bones. Careful chewing is advised. Many people simply pick the meat from the heads, avoiding the bones altogether. Ultimately, the decision to consume the fish heads rests entirely with the individual diner.
What kind of fish is traditionally used in Stargazy Pie?
The most traditional fish used in Stargazy Pie is pilchards, also known as sardines. These small, oily fish were historically abundant in Cornish waters and readily available to local communities. The use of pilchards is deeply rooted in the dish’s history and cultural significance.
While pilchards are the traditional choice, other types of fish can be used as substitutes, particularly if pilchards are unavailable. Mackerel, herring, or even white fish can be used, though the flavor profile will differ slightly. The most important factor is to use a fish that is relatively small and fits well within the pie.
Is Stargazy Pie difficult to make?
Making Stargazy Pie can be a bit involved, particularly if you’re making the pastry from scratch. It requires some patience and attention to detail, especially when arranging the fish heads to protrude through the crust in an aesthetically pleasing manner. However, it’s not necessarily a difficult dish for a reasonably experienced home cook.
Many recipes for Stargazy Pie are available online and in cookbooks, providing step-by-step instructions. Using pre-made pastry can simplify the process considerably. The key is to follow the recipe carefully and not be afraid to experiment and adjust the ingredients to your own taste. The unique result is well worth the effort.
What does Stargazy Pie taste like?
Stargazy Pie boasts a rich, savory flavor profile dominated by the taste of the fish. The pilchards (or other fish) impart a strong, oily flavor that is balanced by the creamy texture of the eggs and potatoes. The pastry crust adds a buttery, flaky element to the overall taste.
The specific taste can vary depending on the exact ingredients and spices used. Some recipes may include herbs such as parsley or thyme, which add an aromatic dimension. The cooking process also concentrates the flavors, creating a unique and memorable culinary experience. It is a truly distinctive dish with a taste of the sea.
Where can I try Stargazy Pie if I’m not in Cornwall?
Finding Stargazy Pie outside of Cornwall can be challenging, as it is a relatively regional dish. However, some restaurants specializing in British cuisine, particularly those with a focus on seafood, may occasionally feature it on their menu, especially around the Tom Bawcock’s Eve celebration in December.
Another option is to search for online retailers or specialty food stores that offer Cornish products. Some may sell frozen or ready-made Stargazy Pie, which you can then bake at home. Alternatively, you could try making it yourself using a recipe and sourcing the ingredients locally. While it might not be exactly the same as eating it in Mousehole, it’s a great way to experience this unique dish.