Portugal has a great tradition in canning. High-quality canned fish have been produced here for more than a century and a half. The industry’s first heyday was during World War I, when demand for them skyrocketed due to their ease of storage. Today, Portugal’s canning industry is experiencing a golden age again, with canned fish becoming one of the culinary symbols of Portugal and its coasts. The sardines in particular are the high benchmark for the excellent quality of the products. In this little post we will tell you why they are so special, so you have more information before you buy Portuguese sardines.Why are Portuguese sardines special?
Portuguese tinned sardines are made from fresh Atlantic sardines that are harvested at their best be fished at the right time and meticulously selected. This is when the fat content in the fish is higher, so canned they are juicier and have a stronger flavor. The processing is purely manual, so when you open a can of Portuguese sardines they are all well placed, whole and unbruised.
What are the most popular varieties of canned Portuguese sardines?
They are mainly preserved with olive oil, either as Sardines (sardinhas) or with the smaller sardinillas (petingas). Then they are accompanied with a variety of natural ingredients: spicy (with chilli), with organic olive oil, in tomato sauce, with lemon or pepper and much more.
What are sardines millesimes?
Just like fine wines, quality sardines improve over time. That’s why some manufacturers write the year of production on the can so that sardine millesimes fans can keep track of years of storage and maintain their collection. This is a growing trend among foodies.
