Atlantic Seafood

Tradition and Quality in Portugal’s Canned Seafood

Unmistakable flavours and with a rich history – canned seafood is a true symbol of the country’s culture and gastronomy. These small cans carry with them tradition and the best that the Atlantic Ocean has to offer which have earned a special place on tables around the world.

Many of the highest-regarded Portuguese conservas are packed in olive oil, and consumers increasingly view them as part of the same Mediterranean diet story – quality ingredients, sustainability, origin, and health benefits.

Portugal has a long history of preserving fish. The first commercial cannery in Portugal was opened in 1853 and the early 1900s brought new technology, including the first can-sealing machines.

 

 

One of the practical values of canned seafood is convenience – being able to open a can of mackerel, mussels or sardines for a quick and easy meal without long preparation in the kitchen. You can enjoy them simply with fresh bread or toast, or use them in creative recipes, such as salads, pasta, and even poke bowls.

According to the Mediterranean diet, canned seafood provides a great source of Omega 3 fatty acids, and they are loaded with vitamins and minerals, especially when preserved in olive oil.

 

Canned shellfish like razor clams and mussels are also high in iron. Sardines are some of the healthiest fish you can eat, and studies have shown that canned sardines are even better for you than fresh.  

Not only are they high in protein and vitamin B12, but they have ten times more calcium, because of the jellification process.

When canning whole sardines, jellification breaks down the bones and makes them easily digestible. Hence, you can eat the whole fish and get that added calcium from the bones.

Traditional Types and Styles

Most Popular and Easy to Love

  • “Em azeite”– in olive oil, the simplest style for the mildest, pure flavour of the fish.
  • “Em tomate” – in tomato sauce, still simple but with a nice added flavour.
  • Sardinhas – Sardines, you can’t go wrong with these – they’re fantastic in every style. For the more open-minded eaters, try the inteiros (with skin and bones but no head).
  • Cavala – Mackerel, specifically the Atlantic variety, is another fish mild and smooth in flavour.
  • Paté de Sardinha / Paté de Mexilhão– Sardine / Mussel paté, delicious and easy to enjoy on toast or crackers!
  • Lingueirões – Razor Clams, tender, delicate, and naturally sweet. Enjoy them straight from the tin with a squeeze of lemon to appreciate one of the ocean’s most prized shellfish.
  • Mexilhões em Escabeche – Mussels in escabeche – a tangy, paprika-spiced sauce that perfectly complements its naturally sweet, briny taste. Rich, tender and full of flavour.