Canned fish from Portugal and the Basque Country

Canned fish is fish that has been cooked, sealed in a can or jar with oil, tomato sauce, or marinade, and subsequently heated. This keeps it shelf-stable for a long time when unopened and ready to hand at all times. High-quality canned fish consists of just a few ingredients – often just fish, olive oil, and salt. This category contains canned fish from three producers in Portugal and the Spanish Basque Country.

Sardine, mackerel, tuna: which fish in which can

Sardines are usually packed in the can whole. The skin and bones remain; the fine bones become so soft during the cooking process that you can simply eat them along with the rest. The flavor is robust and spicy. Mackerel is available as whole small fish, which are slightly more robust than sardines, or as fillets without skin or bones – the mildest choice for anyone who doesn't want to pick out bones.

With tuna, it is worth checking the label. Bonito del Norte is the Spanish name for white tuna, also known as albacore: light, delicate, and firm in texture. Atún claro refers to yellowfin tuna, which has a mild and velvety taste. You can tell whether the can contains a single piece, fillets, or flaked fish by the texture on your plate.

Oil, tomato, escabeche: the infusion makes the difference

Olive oil is the classic choice: it absorbs the flavor of the fish and can subsequently be reused for frying or in dressings. Tomato sauce makes the contents of the can juicier and fruitier. Escabeche is a Spanish marinade made of vinegar and olive oil that gives the fish a delicate acidity. Spicy varieties include chili or piri-piri directly in the can. Finally, fish pâtés and mousses are finely pureed and ready to spread.

Our producers of canned fish

NURI from Matosinhos near Porto has been using the same process since 1920: the fish are steam-cooked and placed in the can by hand. Our top sellers are the sardines in olive oil, seasoned only with salt. Also very popular are the sardines in spicy olive oil with a piri-piri chili, gherkin, carrot, and bay leaf in the can. Those who prefer to avoid bones should reach for the mackerel fillets in olive oil. For gifting, there is the sardine box featuring four varieties ranging from mild to spicy.

Olasagasti from Markina-Xemein in the Basque Country processes fish from the Cantabrian Sea. The Bonito del Norte in olive oil is caught individually by line and packed by hand, while the Bonito del Norte in escabeche is packed in wine vinegar and olive oil. In addition, there are fried Basque-style anchovies and the tuna and anchovy cream for toasted bread.

The Portuguese brand José Gourmet puts every variety in a can illustrated by a different artist. Alongside sardines, small mackerel, and tuna fillets, there are squid in ragout sauce with clove and bay leaf, smoked salmon in olive oil, and fish pâté made from trout, tuna, or mackerel, also available as a fish pâté set with four cans.

What to cook with a can of fish

The simplest option is a sandwich: sardines or small mackerel on dark bread or toasted white bread, with lemon, red onion, and a little pepper. For pasta, heat some garlic in the oil from the can, flake the fish into it, and add spaghetti and parsley. Sardines in tomato sauce become a quick pasta sauce for two with the addition of some pasta water. Tuna and mackerel fillets belong in a Niçoise salad, potato salad, or on a sandwich. Whole mackerel goes well with boiled potatoes and quark, while spicy varieties are great with fried potatoes, using their chili oil for frying. And for an aperitif, spread fish pâté or tuna and anchovy cream on crackers and crostini.

Buying canned fish: tips and storage

• Check the drained weight: A 125 g can from NURI contains 90 g of fish; the rest is oil or sauce. This information is printed on every can.
• Mild to spicy: Mackerel fillets are the mildest choice, sardines in olive oil are the classic, and the varieties with 2% or 3% chili are the spiciest.
• Unopened: store in a cool, dry place; the best-before date is printed on the can.
• After opening: Transfer leftovers to a jar or small dish, cover with oil, store in the refrigerator, and consume within one to two days.
• For gifting: Gift boxes with four cans from NURI and José Gourmet are ready-packaged.

More from Cooking & Enjoying

Canned fish is part of our Cooking & Enjoying category. For quick pasta with fish, you will find South Tyrolean lemon pasta from Eggerhof under Pasta, which the producer recommends for smoked fish and prawns. Under Pesto, you will find green, red, and wild herb pestos for the night after.

Order canned fish online

Whether a can of sardines for supper or a box for a gift: you can order canned fish online from Leni & Hans, and your package will arrive in 1–3 days.