{"title":"Canned fish","description":"\u003ch2\u003eCanned fish from Portugal and the Basque Country\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCanned fish\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eSardine, mackerel, tuna: which fish in which can\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSardines\u003c\/strong\u003e 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. \u003cstrong\u003eMackerel\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eWith tuna, it is worth checking the label. \u003cstrong\u003eBonito del Norte\u003c\/strong\u003e is the Spanish name for white tuna, also known as albacore: light, delicate, and firm in texture. \u003cstrong\u003eAtún claro\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch3\u003eOil, tomato, escabeche: the infusion makes the difference\u003c\/h3\u003e\n\u003cp\u003eOlive 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. \u003cstrong\u003eEscabeche\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eOur producers of canned fish\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI\u003c\/a\u003e 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 \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e, seasoned only with salt. Also very popular are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e with a piri-piri chili, gherkin, carrot, and bay leaf in the can. Those who prefer to avoid bones should reach for the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e. For gifting, there is the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine box\u003c\/a\u003e featuring four varieties ranging from mild to spicy.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti\u003c\/a\u003e from Markina-Xemein in the Basque Country processes fish from the Cantabrian Sea. The \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e is caught individually by line and packed by hand, while the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito del Norte in escabeche\u003c\/a\u003e is packed in wine vinegar and olive oil. In addition, there are fried Basque-style anchovies and the \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna and anchovy cream\u003c\/a\u003e for toasted bread.\u003c\/p\u003e\n\u003cp\u003eThe Portuguese brand \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet\u003c\/a\u003e puts every variety in a can illustrated by a different artist. Alongside sardines, small mackerel, and tuna fillets, there are \u003ca href=\"\/en\/products\/jose-gourmet-kalmare-in-ragoutsauce\"\u003esquid in ragout sauce\u003c\/a\u003e with clove and bay leaf, \u003ca href=\"\/en\/products\/jose-gourmet-geraeucherter-lachs-in-olivenoel\"\u003esmoked salmon in olive oil\u003c\/a\u003e, and fish pâté made from trout, tuna, or mackerel, also available as a \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003efish pâté set\u003c\/a\u003e with four cans.\u003c\/p\u003e\n\u003ch2\u003eWhat to cook with a can of fish\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eBuying canned fish: tips and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCheck the drained weight:\u003c\/strong\u003e A 125 g can from NURI contains 90 g of fish; the rest is oil or sauce. This information is printed on every can.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMild to spicy:\u003c\/strong\u003e Mackerel fillets are the mildest choice, sardines in olive oil are the classic, and the varieties with 2% or 3% chili are the spiciest.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eUnopened:\u003c\/strong\u003e store in a cool, dry place; the best-before date is printed on the can.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAfter opening:\u003c\/strong\u003e Transfer leftovers to a jar or small dish, cover with oil, store in the refrigerator, and consume within one to two days.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor gifting:\u003c\/strong\u003e Gift boxes with four cans from NURI and José Gourmet are ready-packaged.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore from Cooking \u0026amp; Enjoying\u003c\/h2\u003e\n\u003cp\u003eCanned fish is part of our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. For quick pasta with fish, you will find South Tyrolean lemon pasta from Eggerhof under \u003ca href=\"\/en\/collections\/kategorie-nudeln\"\u003ePasta\u003c\/a\u003e, which the producer recommends for smoked fish and prawns. Under \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e, you will find green, red, and wild herb pestos for the night after.\u003c\/p\u003e\n\u003ch2\u003eOrder canned fish online\u003c\/h2\u003e\n\u003cp\u003eWhether a can of sardines for supper or a box for a gift: you can order canned fish online from Leni \u0026amp; Hans, and your package will arrive in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"nuri-sardinen-geschenkset","title":"Sardine Gift – 4-Pack Box","description":"\u003ch2\u003eNURI Sardine Gift – 4-pack box. The four classic sardine varieties from Matosinhos in a gift box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe NURI Sardine Gift – 4-pack box\u003c\/strong\u003e contains four 125g tins in a box: sardines in olive oil, in spiced olive oil, in tomato sauce, and in spiced tomato sauce – whole Portuguese sardines, steamed and hand-packed, from the Pinhais cannery in Matosinhos. No sampler pack with mini tins, no extras: four full-sized tins, which are also available individually, in a box ready for gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Sardine Gift – 4-pack box from NURI\u003c\/strong\u003e is the answer to the question of what to give someone who already has wine, turns their nose up at chocolate, and loves to eat. Four tins in yellow-red paper that look just as good on the shelf as they do on the plate, in a box that makes a ribbon unnecessary. Before Christmas, this box is the NURI product we recommend most often – and it’s the go-to gift all year round for people who already have everything.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins, two basic varieties, two levels of heat\u003c\/h3\u003e\n\n\u003cp\u003eThe box covers the basic structure of the sardine range. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the classic: whole sardines, olive oil, salt – three ingredients, and our best-selling NURI tin. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spiced olive oil\u003c\/a\u003e contain piri-piri, cucumber, carrot, clove, and bay leaf in the tin and provide a warming sensation rather than a burning one.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e are the family tin: tomato paste, a little olive oil, salt – the variety that even those who find sardines in oil \"too fishy\" will enjoy. And the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spiced tomato sauce\u003c\/a\u003e combine both: tomato and piri-piri, for those who want both.\u003c\/p\u003e\n\n\u003cp\u003eAll four contain whole sardines, headless, with skin and soft bones. This box is not suitable for those who want boneless fillets – for that, there is the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine sampler pack\u003c\/a\u003e with two tins of mackerel fillets. The extra spicy variety and the lemon sardine are not included in the box; they are only available individually.\u003c\/p\u003e\n\n\u003ch3\u003eAn evening with all four tins – or four evenings with one each\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to use the box is for a sardine tasting: four tins open on the table, white bread, butter, lemon, red onion, a white wine or a Vinho Verde. Everyone tries them, from mild to spicy, and by the end, the table knows which variety to reorder. It’s a dinner for four where the stove stays cold, and it’s the reason why the box also works as a gift to bring to a dinner party.\u003c\/p\u003e\n\n\u003cp\u003eIndividually, the four tins are four evenings: the oil sardine on bread, the spicy one with fried potatoes, the tomato sardine as pasta sauce, the spicy tomato sardine on toast. All four should only be warmed, never cooked, and for all four, the oil or sauce should be served along with them.\u003c\/p\u003e\n\n\u003cp\u003eFor those keeping the box for themselves, it serves as a staple supply: four varieties in the cupboard for four unplanned evenings. The tins last for years and remain exactly as they are – the oil sardines continue to develop in the oil, and the tomato sardines remain unchanged. Opened tins should be stored in the refrigerator in a lidded jar and eaten the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gift the box along with a loaf of good white bread and a lemon – then dinner is complete, and the recipient can set the table immediately.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins from the same factory in Matosinhos\u003c\/h3\u003e\n\n\u003cp\u003eAll four varieties come from Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, put on racks by hand, steamed, and then placed individually by hand into the tin before olive oil or tomato sauce is poured in. For the spicy varieties, the chili, cucumber, carrot, bay leaf, and clove are added by hand.\u003c\/p\u003e\n\n\u003cp\u003eFinally, every tin is wrapped by hand in the printed paper whose design dates back to the 1930s, when the name NURI was introduced. Four of these tins side-by-side in a box are the reason the gift also appeals to people who previously considered canned fish to be emergency rations: it looks more like a delicacy than a tin.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. And because the four varieties are available individually as well, the recipient can restock their favorite variety afterward – they are all listed on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for foodies, hosts, and sardine novices\u003c\/h3\u003e\n\n\u003cp\u003eThe box is the gift for people who love to eat and already have everything: for the host instead of wine, for a colleague's farewell, for parents who love Portugal, or for Christmas for anyone who finds chocolate too predictable. It’s the kind of gift that gets opened on the table instead of disappearing into a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eAnd it’s the entry point for everyone just getting to know NURI: four varieties at once, each in a full-sized tin, in a gift box. Anyone who knows what they like after trying the box can reorder that variety individually – that’s how many of our NURI customers get started.\u003c\/p\u003e\n\n\u003cp\u003eThe box is not suitable for those who avoid fish or for anyone wanting boneless fillets – four tins of sardines are a gift for people who appreciate fish. And for those looking for a mix including mackerel, the sampler pack is the way to go.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour tins of sardines from Matosinhos in a box – mild, spicy, tomato, spicy tomato – the gift that gets opened on the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"500 g \/ 360 g","offer_id":57548089065804,"sku":"048LAG025","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-geschenkset-freisteller.png?v=1790867481"},{"product_id":"nuri-sardinen-in-olivenoel","title":"Sardines in olive oil","description":"\u003ch2\u003eNURI Sardines in Olive Oil. Whole sardines from the Atlantic, hand-placed into the tin – the classic from Matosinhos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. No fillets, no sauce, no added flavorings: three ingredients from the Pinhais cannery in Matosinhos near Porto, which has been operating the same way since 1920.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are exactly what is served in Portugal with white bread and butter. You pop the tin open, the oil drips onto the bread, the sardine goes on top, a few drops of lemon – dinner by the harbor is ready. For us, the tin in the yellow-red paper has been the best-selling NURI product for years. If you want to get to know the brand, start here: with the pure variety, where only the fish and the oil do the talking.\u003c\/p\u003e\n\n\u003ch3\u003eFirm fish, smooth oil, little salt\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines are large and firm and taste of the sea rather than of a tin. The olive oil carries the flavor and allows it to remain in the foreground. When opened, three to five fish lie closely side by side, skin side up, just as they were placed by hand in Matosinhos. The flesh is succulent, darker than tuna, and stronger in flavor. As it sits, the oil absorbs the aroma of the fish and becomes an ingredient in its own right.\u003c\/p\u003e\n\n\u003cp\u003eThis is the European pilchard, \u003cem\u003eSardina pilchardus\u003c\/em\u003e, caught off the Portuguese Atlantic coast. The season runs through the summer, when the fish have built up the most fat – that is when they are at their juiciest, and that is when they are canned in Matosinhos. What you open in winter is therefore the catch from the previous summer.\u003c\/p\u003e\n\n\u003cp\u003eThey are seasoned only with salt, and very little of it: the fish tastes like itself, and the olive oil rounds it out. Anyone who previously only knew sardines as dry fillets in sunflower oil will notice the difference with the first bite.\u003c\/p\u003e\n\n\u003cp\u003eThese are whole sardines, headless, with skin and bones. The bones are softened by the steaming process and are meant to be eaten – that is the proper way to eat sardines, and that is where the flavor comes from. For those who prefer boneless fillets, the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e from the same factory are the better choice. And for those seeking heat, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with potatoes, in pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way is the Portuguese one: white bread or sourdough, butter, a sardine, lemon, pepper. Add tomato and red onion if you like. This is an evening snack that is ready in five minutes and makes a bigger impression than any cold cut platter.\u003c\/p\u003e\n\n\u003cp\u003eThey work just as well warm. Boiled potatoes with sardines and a spoonful of oil from the tin, plus parsley and lemon zest. Or pasta: sweat garlic in the sardine oil, add the flaked sardines, chili, parsley, toasted breadcrumbs. This is a classic from Southern Italy for which the tin is the best shortcut. On toast with cream cheese and cucumber, they make a breakfast; on a salad with white beans and egg, a lunch. And on pizza, they replace anchovies – milder, meatier, less salty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is part of the experience and belongs in the kitchen. It is good olive oil that tastes of sardine, and it is the perfect base for the frying pan or a dressing. What sardines do not appreciate is prolonged heat. They should only be warmed through, otherwise they will fall apart. They are not suitable for cooking into stews or sauces – they are too precious and delicate for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the tin out of the fridge an hour before eating. When cold, the oil is firm and the fish is muted – at room temperature, both come into their own.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, 500 meters from the Atlantic\u003c\/h3\u003e\n\n\u003cp\u003eNURI is the brand of the Pinhais \u0026amp; C.ª cannery in Matosinhos, Porto's fishing port, 500 meters from the Atlantic. Founded in 1920, the factory is one of the few that still processes sardines using the old method. Only fresh fish goes into the tin. The sardines are brined, placed by hand on racks, and steamed before being put into the tin. In industrial production, cooking usually happens only inside the sealed tin. You can taste the difference: the flesh remains firm, the oil remains clear.\u003c\/p\u003e\n\n\u003cp\u003eThen, each sardine is placed into the tin by hand, the olive oil is poured in, the tin is sealed, and finally wrapped by hand in the printed paper. The design dates back to the 1930s, when the name NURI was introduced. It is the reason why the tin often sits on a shelf in many kitchens instead of inside a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau, which represents the factory in this country. For us, the variety in olive oil is the NURI tin we reorder most frequently – for years, in every season.\u003c\/p\u003e\n\n\u003ch3\u003eStock for the cupboard and a gift for sardine lovers\u003c\/h3\u003e\n\n\u003cp\u003eSardines in olive oil are a pantry staple that improves with time. The fish continues to cure in the oil, and the oil takes on the fish. A tin in the cupboard is a dinner that requires no preparation, refrigeration, or planning. It is for that evening when the fridge is empty, and for the weekend at the vacation home. Once opened, however, the remainder should be transferred to a glass container with a lid and kept in the fridge, rather than left in the tin.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the tin is a souvenir that stands out among wine and chocolate: the paper, the flavor, the history behind it. Those who want to give all four sardine varieties at once will find them in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-Pack Box\u003c\/a\u003e. And anyone who wants to try the other varieties after their first tin will find them all on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tin is not suitable for those who want a subtle fish taste. Sardines are robust, and the oil tastes of them. If you prefer something milder, start with the mackerel fillets and come back to the sardines later – most people do.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines from Matosinhos, three ingredients, one tin – the Portuguese evening meal for the German kitchen table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119146828,"sku":"048LAG016","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-freisteller.png?v=1790867543"},{"product_id":"nuri-sardinen-in-pikantem-olivenoel","title":"Sardines in spicy olive oil","description":"\u003ch2\u003eNURI Sardines in spicy olive oil. Whole sardines with piri-piri, gherkin, and bay leaf – the variety with the vegetables in the tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, accompanied by a piri-piri chili, a piece of gherkin, carrot, clove, pepper, and bay leaf – 125 g tin with 90 g of fish. No chili oil from a bottle, no extracts: the heat comes from the chili that is inside the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e differ from the mild variety through their heat – and through what you see when you open the tin: a small red chili, a slice of gherkin, a piece of carrot, a bay leaf, and a clove. This is the Portuguese way of seasoning sardines – the spices infuse the oil for weeks until they have permeated the fish. For us, this spicy tin is the second most popular NURI variety and, for many customers, their actual favorite.\u003c\/p\u003e\n\n\u003ch3\u003eWarm rather than burning – and with bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe heat is distinct, but far from the kind that numbs your mouth. Piri-piri is a small, fruity chili, and it is dosed at two percent in the tin: it provides a warmth in the back of the throat while letting the sardine remain the focus. Added to this are the aromas from the pickled vegetables – the clove and bay leaf give the oil a slightly sweet, spicy note, while the gherkin and carrot taste like pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish itself is the same as in the mild tin: whole sardines, headless, with skin and soft bones, firm in texture, juicy, and bold in flavor. The oil is a bit redder than in the mild variety and tastes of chili – those who drizzle it on bread will already be enjoying half the treat before even tasting the first fish.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want their sardines truly spicy, this tin is not the right choice – for that, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra spicy olive oil\u003c\/a\u003e with three percent chili. And those who only want to see fish and oil when they open the tin should opt for the pure \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with lemon, in the pan with potatoes, in a salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tin needs the least amount of extra work. Bread, butter, sardine, a splash of lemon to balance the heat – done. The gherkin and carrot from the tin go right on the bread; they are seasoned vegetables and taste accordingly.\u003c\/p\u003e\n\n\u003cp\u003eIn a pan, it becomes a dinner: fry home fries in the chili oil from the tin, place the sardines on top at the end, and just let them warm through. Or a tomato salad with red onion, parsley, and flaked spicy sardines, using the oil from the tin as a dressing. On toast with avocado and egg, it is a breakfast that wakes you up. And in spaghetti with garlic and breadcrumbs, the spicy sardine replaces both the fish and the chili.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They fall apart, and the heat becomes bitter. Just warm them, do not cook them – that way the fish stays whole and the oil tastes exactly as it should.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Finely chop the chili from the tin and sprinkle it over the bread – those who like it spicier can achieve the heat level of the extra-spicy variety using a standard tin.\u003c\/p\u003e\n\n\u003ch3\u003eSeasoned in Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced at Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same process since its founding in 1920: only fresh fish, placed in brine, hand-arranged on racks, and steamed before going into the tin. The sardines are then hand-packed individually – and for this variety, the chili, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThis is why every tin tastes a little different from the next: one chili is a bit larger, the other bay leaf a bit more intense. Those expecting an industrially standardized product will see this as an inconsistency. To us, it is a sign that people, not machines, are filling the tins. Finally, every tin is wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. For us, this spicy variety has been on the shelf from day one – and it is the tin that customers reorder most frequently after the mild version.\u003c\/p\u003e\n\n\u003ch3\u003eThe variety for sardine connoisseurs and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThis spicy tin is for everyone who already knows the mild version and knows they like sardines. It is the tin for an evening with wine and bread, for a picnic, for a holiday apartment – a dinner from the cupboard that still tastes like something. And like all sardines in oil, it keeps well in the cupboard and becomes more rounded over time as the spices continue to infuse into the oil.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect tin for people who like spicy food and keep canned goods as emergency rations. Together with the mild version and the two tomato tins, it is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift set – 4-box\u003c\/a\u003e, the gift box with all four classic varieties.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children or for anyone who generally avoids chili – even the mild heat of the piri-piri is too much for sensitive tongues. If you prefer tomato over oil, you can find the same heat in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardines with chili, gherkin, and bay leaf in a tin – the Portuguese way of eating spicy, where the fish remains at the forefront.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119179596,"sku":"048LAG017","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-pikantem-olivenoel-freisteller.png?v=1790867550"},{"product_id":"nuri-sardinen-in-tomatensauce-olivenoel","title":"Sardines in tomato sauce","description":"\u003ch2\u003eNURI Sardines in Tomato Sauce. Whole sardines in tomato paste and olive oil – the tin that even children will eat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and hand-placed in a sauce made of 25 percent tomato paste and olive oil, seasoned only with salt – 125g tin with 90g of fish. No sugar, no thickeners, no added flavorings: four ingredients, one of which is the sardine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are the tin for everyone who finds sardines in oil a bit too fishy. The tomato takes the edge off the sardine and adds sweetness and acidity – and suddenly, even those who usually push their plate away at the sight of sardines in oil are tucking in. For us, this is the variety we recommend to families – and the one many customers start with when it comes to NURI.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty, rounded, with fish underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick and dark red, more tomato paste than liquid sauce. It tastes of cooked-down tomato, slightly sweet, slightly acidic, and it coats the fish rather than drowning it. The sardines underneath are the same as those in the oil tin: whole, headless, with skin and soft bones, firm and juicy. The olive oil is used sparingly at two percent – it rounds off the sauce while keeping the tin light.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the sardine in oil, the fish flavor is milder, but still present. The tomato is in the foreground, the sardine in the background, and anyone who knows this tin knows that this ratio is the reason why it is the most-eaten variety in many households.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor, the tomato tin is less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the better choice. And those who want tomato with a kick will find it in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, on toast, in pasta – and for the children\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine brings its own acidity. Bread, butter, sardine with sauce, pepper – supper is served. On toasted white bread, lightly crushed with a fork, it is the Portuguese counterpart to beans on toast, and just as quick.\u003c\/p\u003e\n\n\u003cp\u003eWhen warmed up, the tomato tin makes the simplest pasta sauce there is. Put the tin in a pan, heat with a little olive oil and garlic, flake the sardines, add pasta and parsley, and it's ready – one tin is enough for two portions of spaghetti. With rice and peas, it becomes a lunch; on baked potatoes with sour cream, it’s a dinner. And for children, the sardine in tomato is the tin many parents start with: the fish is soft, the sauce tastes like ketchup, and the bones are so tender that no one notices them.\u003c\/p\u003e\n\n\u003cp\u003eFor weekend breakfast, the tomato tin is what’s put on the table in Portugal when guests are over: on toasted bread with a fried egg on top, pepper, chives. And for the lunchbox, it works as a spread: mash the sardines and sauce with a fork, mix with a little butter, spread on bread – a snack that tastes like tomato instead of a tin.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They will fall apart, and the sauce will become thin. Just heat them through, don't cook them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the sauce from the tin with a spoonful of cream cheese and fold in the crushed sardines – it makes a spread that children will eat as tomato cream.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and sardine from Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, Porto’s fishing port, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually hand-placed into the tin. For the tomato variety, tomato sauce is poured in instead of olive oil – tomato paste, a little olive oil, salt. The label is so short because the ingredient list is so short.\u003c\/p\u003e\n\n\u003cp\u003eSardines in tomato are a second classic variety in Portugal alongside the oil version, rather than an invention for export – in every Portuguese supermarket, both stand side by side, and at NURI, both are part of the core range. In the end, the tomato tin is also wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins arrive in Germany via the importer Maritime Zeitkapseln from Hanau. For us, the tomato tin is one of the four classics that are also included in the gift box – along with the mild, the spicy, and the spicy tomato sardine.\u003c\/p\u003e\n\n\u003ch3\u003eThe family tin – for the cupboard and for beginners\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine is the tin for your pantry: a dinner that brings everything with it except for bread or pasta, and that keeps in the cupboard for years. It is the tin for the evening when the kids are hungry and the fridge is empty. And it is the tin you use to introduce someone to sardines who previously only knew tuna.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is included with the mild sardine in oil, the spicy sardine in oil, and the spicy sardine in tomato in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-pack box\u003c\/a\u003e. If you want to see all varieties, you can find them on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato tin is not suitable for salads with oil dressing – the sauce mixes in, and both lose out. The sardines in oil are the right choice for that. And if you are planning the tin as a sauce for four people, you will need two.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in tomato sauce from Matosinhos – the tin that even fish skeptics at the table will eat.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119212364,"sku":"048LAG019","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-tomatensauce-olivenoel-freisteller.png?v=1790867558"},{"product_id":"nuri-sardinen-in-scharfer-tomatensauce-olivenoel","title":"Sardines in spicy tomato sauce","description":"\u003ch2\u003eNURI Sardines in spicy tomato sauce. Whole sardines in tomato with piri-piri, gherkin, and bay leaf in a can – tomatoey and spicy at the same time.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy tomato sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and placed by hand into a sauce made of tomato paste and olive oil, accompanied by a piri-piri chili, gherkin, carrot, clove, pepper, and bay leaf – 125g can with 90g of fish. No sugar, no chili extract, no added flavoring: the heat comes from the chili pod that is included in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI sardines in spicy tomato sauce\u003c\/strong\u003e are the intersection of the two most popular varieties: the tomato of the family-sized can and the heat of the spicy oil sardine, all in one can. If you are wavering between the two, choose this one. For us, the spicy tomato sardine is the variety that is ordered more frequently than the mild tomato can, because the spice gives the tomato what it lacks on its own.\u003c\/p\u003e\n\n\u003ch3\u003eFirst tomato, then chili, then fish\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick, dark red, and tastes first of cooked-down tomato – sweet and acidic like in the mild tomato can. Then comes the piri-piri: a small, fruity chili that warms the back of the throat rather than burning. Clove and bay leaf give the sauce a spicy depth reminiscent of a slowly simmered tomato sauce; gherkin and carrot are included in the can as pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish underneath is the same as in all NURI cans: whole sardines, headless, with skin and soft bones, firm and juicy. In tomato sauce, the fish flavor is milder than in oil, and the spice takes off a bit more of the edge – for many, this is the most accessible variety in the range, despite being labeled as spicy.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want it really spicy, the tomato can is not suitable – the tomato buffers the chili, and the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra-spicy olive oil\u003c\/a\u003e are the better choice. And those who want just tomato should take the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn toast, with rice, in pasta – the can as a ready-made sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato can is the variety where the can itself is the meal. On toasted bread, crushed with a fork, it is a breakfast or a late-night dinner. On white bread with butter and a basil leaf, it's a snack with wine.\u003c\/p\u003e\n\n\u003cp\u003eHeated, it becomes a pasta sauce: put the can in a pan, warm it with a little olive oil, break up the sardines, add spaghetti and parsley – one can is enough for two. With rice, peas, and a fried egg, it’s a lunch from the pantry; on baked potatoes with yogurt, it’s a dinner that cools the heat. In a shakshuka, the spicy tomato sardines replace both sauce and spices: eggs in the pan, add the can, put the lid on.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook, just warm through – otherwise the sardines will fall apart and the sauce will become thin. You can eat the chili pod from the can or set it aside for those who prefer it milder.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of sour cream or cream cheese into the can – the acidity and fat take the edge off the heat and turn the contents into a spread that even the cautious eaters at the table will enjoy.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and piri-piri from Matosinhos, made by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed by hand into the can. For the spicy tomato variety, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the tomato sauce is poured in.\u003c\/p\u003e\n\n\u003cp\u003ePiri-piri is the chili that Portugal brought back from its former colonies in Africa, and it is found everywhere in Portuguese cuisine – in chicken, in the oil on the table, in the sardine can. The combination of tomato and piri-piri was therefore an everyday staple in Matosinhos long before anyone thought about export. Finally, this can is also wrapped by hand in paper featuring a design from the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe cans come to Germany via the importer Maritime Zeitkapseln from Hanau. Along with the three other classics, the spicy tomato sardine is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift – 4-pack box\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe can for the indecisive and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato sardine is the can we recommend to customers who are wavering between tomato and spicy – it has both and saves you from having to choose. It is the perfect can for the pantry because it creates a hot meal all on its own: add pasta or rice, and it's done. And like all NURI cans, it keeps in the cupboard for years, remaining just as it is.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the can for people who like to eat spicy food but find oil sardines too heavy – the tomato makes them lighter, and the chili makes them interesting. Those who want more after the first can will find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children who avoid chili, nor for salads with oil-based dressings, in which the sauce gets lost. For that, there is the mild tomato can and the oil sardines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in spicy tomato sauce from Matosinhos – tomato and piri-piri in one can, for everyone who wants both.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119245132,"sku":"048LAG020","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel-freisteller.png?v=1790867565"},{"product_id":"nuri-makrelenfilet-in-olivenoel","title":"Mackerel fillets in olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in Olive Oil. Mackerel skinless and boneless, hand-packed in olive oil – the tin for sardine skeptics.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in Olive Oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, skin and bones removed, and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not a sardine substitute, not leftover tuna: three ingredients from the same factory in Matosinhos that also produces NURI sardines.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMackerel Fillets in Olive Oil by NURI\u003c\/strong\u003e are the tin for the other half of the table – for those who opt out when it comes to whole sardines with skin and bones. No picking, no bones: bright, firm fillets that fall apart with a fork, in clear olive oil. If you know canned tuna, here you get a fish that has more flavor and is less dry.\u003c\/p\u003e\n\n\u003ch3\u003eSofter than tuna, milder than sardine\u003c\/h3\u003e\n\n\u003cp\u003eMackerel has a rich, slightly sweet flesh that remains succulent in olive oil. The fillets are light-colored with a dark stripe; they flake into large pieces and taste of fish, though less of the sea than sardines – mackerel is the more well-rounded, softer tin. The olive oil makes them even more mellow and absorbs the aroma of the fish during storage.\u003c\/p\u003e\n\n\u003cp\u003eSeasoned only with salt, and very little of it. This is the tin we give to people who have previously avoided canned fish: free of metallic notes, bitterness, and fishy oil – just mackerel and olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor with bones and skin, these fillets are less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003eSardines in Olive Oil\u003c\/a\u003e are the right choice there. And for those who want whole mackerel, small and robust, you will find them in the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerel in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn salads, on bread, in the pan – wherever you usually use tuna\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet replaces canned tuna in any recipe, and to its advantage. Niçoise salad with green beans, potatoes, egg, and olives – with the fillets crumbled on top and the oil from the tin used in the dressing. A tuna salad with mayonnaise, onion, and apple becomes juicier with mackerel. And pasta with mackerel, capers, lemon, and parsley is ready in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, the fillet works with butter, lemon, and pepper just like a sardine, only boneless – and therefore suitable for children too. On toast with scrambled eggs and chives, it’s breakfast; in a bowl with rice, cucumber, avocado, and sesame, it’s lunch. Served warm, it goes well with boiled potatoes with quark or with roasted vegetables, where it only needs to be added to the oven for a short time.\u003c\/p\u003e\n\n\u003cp\u003eFor dinner with children, these fillets are the easiest NURI tin: boneless, quick to put on bread, and the kitchen doesn't smell afterward. One fillet on buttered bread, cut into pieces, and the question of fish sticks won't come up that evening. If you buy the tin for salad, take two – one tin is enough for two portions.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook them – the fillets fall apart quickly under heat and become dry. Only warm them through or use them cold, then they stay juicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets with a fork, mix with cream cheese, lemon juice, horseradish, and chives – a mackerel spread for bread that is faster than any fish dip from the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel from Matosinhos, cooked and packed just like the sardine\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920 – and the mackerel is treated just like the sardine: only fresh fish, placed in brine, steam-cooked, then skin and bones removed and placed into the tin by hand, piece by piece, before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is the second great fish of the Portuguese Atlantic coast, processed in Matosinhos just like the sardine. Filleting is more work than packing the whole sardine – which is why the tin costs a little more, and why it looks so neat when opened.\u003c\/p\u003e\n\n\u003cp\u003eIn the end, this tin is also hand-wrapped in paper with a design dating back to the 1930s. The tins are brought to Germany by the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry-level tin – and the tuna substitute for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet is the tin you use to introduce someone to NURI if they reject sardines: boneless, skinless, mild in flavor. It is the tin for children, for salad lovers, for everyone who has bought tuna until now and wants something better. And it is the supply for salads and pasta that lasts for years in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe mild and spicy mackerel fillets are available together with the two tomato-sauce sardines in the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. If you want heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who love sardines for their robust flavor – mackerel is the gentler choice, and if you want to taste the sea, stick with the sardine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets without skin and bones from Matosinhos – the tin for everyone who likes fish but avoids sardines.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119277900,"sku":"048LAG021","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-olivenoel-freisteller.png?v=1790867572"},{"product_id":"nuri-makrelenfilet-in-scharfem-olivenoel","title":"Mackerel fillets in spicy olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in spicy olive oil. Skinless and boneless mackerel with chili, gherkin, and bay leaf – the spicy tin that requires no picking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, de-skinned and de-boned, and hand-packed in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No chili oil from a bottle, no extract: the heat comes from the chili pepper included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are the answer to two desires that are usually contradictory: spicy and simple. For those who find skin and bones a struggle with the spicy sardines, here you get the same chili, the same pickled vegetables, and the same olive oil – on clean fillets that fall apart with a fork. We find the spicy mackerel is ordered slightly more often than the mild version, and we suspect: for precisely this reason.\u003c\/p\u003e\n\n\u003ch3\u003eSoft flesh, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eMackerel is a softer, milder tinned fish than the sardine, and the chili gives it what it otherwise lacks: an edge. The heat is warm and fruity; it arrives after the fish and lingers briefly – more of an after-impression than a burn. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included in the tin as pickled vegetables and taste exactly like that.\u003c\/p\u003e\n\n\u003cp\u003eThe fillets are light with a dark stripe; they flake into large pieces and remain succulent in the oil. The oil is slightly reddish and tastes of chili – if you drizzle it on bread, you'll experience the heat even before the first piece of fish.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who want the heat purely on its own – the pickled vegetables are part of the recipe and are visibly present in the tin. If you prefer your mackerel mild, choose the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003eMackerel Fillets in Olive Oil\u003c\/a\u003e. And if you want even more heat, you will only find it in the sardines, specifically the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003eSardines in extra spicy olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with butter, in salads and bowls, in the pan\u003c\/h3\u003e\n\n\u003cp\u003eBread, butter, mackerel, a slice of the gherkin from the tin – that is the simple supper this tin was made for. The butter softens the heat, the gherkin provides acidity. A squeeze of lemon if you like; pepper is unnecessary.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, spicy mackerel replaces tuna and chili at the same time: potato salad with green beans and egg, using the chili oil from the tin for the dressing. In a bowl with rice, avocado, cucumber, and sesame, it is the piece of fish with a kick. Served warm, it pairs well with fried potatoes, which you can sauté in the oil from the tin, or with pasta tossed with garlic, lemon zest, and parsley – add the mackerel only at the end and just warm it through.\u003c\/p\u003e\n\n\u003cp\u003eOne tin is enough for a supper for two; you'll need two for a salad for four. And if you open the tin to go with a beer, a little bread, butter, and a few radishes make a dinner that’s ready in five minutes and looks like much more.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook it – the fillet will disintegrate when heated and become dry, and the chili will turn bitter. Only warm it up or use it cold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets and mix with cream cheese, lime juice, and cilantro – a spicy mackerel spread for tacos, flatbread, or Sunday breakfast.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel and piri-piri from Matosinhos, handmade since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, steam-cooked, then de-skinned and de-boned and placed into the tin by hand, piece by piece. For the spicy variety, the chili pepper, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe is the same as for the spicy sardines – only the fish is different. And because the chili pepper continues to infuse while in the tin, the product tends to get spicier rather than milder over time; if you forget it in the cupboard for a year, you’ll get a more pronounced version.\u003c\/p\u003e\n\n\u003cp\u003eUltimately, this tin is also wrapped by hand in paper featuring a design that dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe spicy tin for those who want it bone-free\u003c\/h3\u003e\n\n\u003cp\u003eSpicy mackerel is the tin for people who love spicy food and previously only knew tinned fish as tuna. It is the perfect tin for a lunchtime bowl, for supper with a beer, or for a pantry staple that lasts for years. And it is the tin we recommend to customers who like the spicy sardines but prefer using a fork rather than their fingers at the table.\u003c\/p\u003e\n\n\u003cp\u003eIt is available together with the mild mackerel fillets and the two tomato-based sardines in our \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. You can find all other varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for children or for those who generally avoid chili – the heat is mild, but it is definitely there. The mild mackerel fillets are the right choice in that case.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets with chili, gherkin, and bay leaf from Matosinhos – the spicy, boneless tin for bread, bowls, and the frying pan.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119343436,"sku":"048LAG022","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-scharfem-olivenoel-freisteller.png?v=1790867579"},{"product_id":"olasagasti-thunfisch-sardellencreme","title":"Olasagasti Tuna and Anchovy Cream","description":"\u003ch2\u003eOlasagasti Tuna and Anchovy Cream. A spreadable fish cream made from tuna and salted anchovies – savory, creamy, and ready for bread or as an appetizer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is a spreadable fish cream from the Basque Country: tuna, olive oil, and salted anchovies from the Cantabrian Sea, rounded off with lemon juice, in a 110g jar. Made in Markina-Xemein in Biscay, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is known by the producer as “Crema del Cantábrico.” It refers to a cream made of fish and oil that spreads like butter on bread. Such fish creams are a staple for aperitifs on the Iberian Peninsula. They are served alongside olives and a glass of white wine and are spread on bread, toast, or crackers. Olasagasti’s cream is more than half tuna. Added to this are olive oil, salted anchovies, a splash of lemon juice, and a bit of milk protein. The result is a spread that tastes of the sea and is ready to serve in a minute. Open the jar, dip in a knife, and that’s it. It has long been a favorite of ours, especially for evenings when you want to take a break from cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna takes the lead: mild, balanced, and slightly meaty. The anchovies provide a salty, savory accent that lingers on the palate. They turn a simple tuna cream into something more robust, with the characteristic depth of salted anchovies. The olive oil makes the cream smooth and carries the flavor. The lemon juice adds a final touch of freshness and keeps it light.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is fine and spreadable, with small fibers of tuna. It is firmer than mayonnaise and softer than pâté. It thickens slightly when cold from the fridge; it is at its creamiest at room temperature. The seasoning comes solely from the anchovies and lemon. Herbs or spices are not on the ingredient list, and you can taste it: the fish is the center of attention.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions explain the flavor. More than half of the cream is tuna, a good fifth is olive oil, and a tenth is anchovies. Thus, the tuna provides the substance, while the anchovies provide the seasoning. This keeps the cream balanced and on the rounded, savory side.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting an entirely mild tuna cream will clearly taste the anchovies. They are salty, and that is intentional. Therefore, a thin layer on bread is sufficient. Those who prefer it milder can spread the cream on buttered bread or mix it with some cream cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti recommends the cream for bocadillos and sandwiches, as a snack, and as a maritime aperitif. The easiest way to serve it is on toasted white bread: toast a slice, spread with the cream, and add a few capers. It pairs well with green olives, pickled Guindilla peppers, and a cool, dry white wine. In a sandwich, use the cream instead of butter, accompanied by tomato, lettuce, and a few slices of hard-boiled egg.\u003c\/p\u003e\n\n\u003cp\u003eWe also like to use it as a shortcut for a tonnato sauce. For this, stir the cream until smooth with a little mayonnaise, lemon juice, and a dash of broth. Spoon the sauce over thinly sliced, cold roast veal and top with capers. It tastes just as good over cold potatoes, grilled vegetables, or hard-boiled eggs. For deviled eggs, mix the yolk with the cream and fill it back into the egg halves.\u003c\/p\u003e\n\n\u003cp\u003eThe cream also works well as a dip for vegetables. Slice cucumbers, peppers, radishes, and celery into strips, place the cream in a small bowl, and the appetizer is ready. The cream is intended for cold dishes. If stirring it into warm pasta, do so only at the very end, once the pot is off the heat.\u003c\/p\u003e\n\n\u003cp\u003eFor a pintxo evening, spread the cream on baguette slices and pin an olive, a pickled pepper, or a piece of egg on top with a toothpick. It looks like a lot of work but takes only ten minutes. Together with a bowl of olives and some cheese, it’s like a whole evening at a tapas bar, only at home.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the cream out of the fridge a quarter of an hour before serving. Then it spreads thinly, and the tuna and anchovy flavors come through even better.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Conservas Olasagasti in Markina-Xemein in Biscay, in the hinterland of the Basque coast. The nearest fishing ports are Ondarroa and Lekeitio. The history of the company began at the end of the 19th century. At that time, Salvatore Orlando came to Getaria from Sicily. He was one of the Italian pioneers who brought their salting techniques to the Cantabrian coast. Together with the Basque Simona Olasagasti, he founded the company that bears her surname as its brand today.\u003c\/p\u003e\n\n\u003cp\u003eThis salting tradition is present in the cream. The anchovies are salted anchovies from the Cantabrian Sea, known in Spanish as \"anchoas del Cantábrico en salazón.\" According to Olasagasti, they select the fish at the coastal fish auctions. It is caught by local fleets using traditional methods. Fresh raw material arrives at the factory every morning. Experienced employees clean, cook, and process it piece by piece by hand.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti describes itself as \"Italo-Cantabrian\": fish from the Cantabrian Sea meets Italian recipes. The company has existed for over a hundred years and is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. According to the producer, the cream lasts for five years at room temperature. Allergen information: It contains fish and milk (milk protein).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is for everyone who wants something savory on the table in just a few minutes in the evening. It is suitable for an aperitif with friends, for a snack, and for a picnic basket. As a gift, the small jar is a good choice for those who enjoy Spanish cuisine. Those who prefer whole pieces on their plate should opt for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e from the same house. A Portuguese version with tomato and spices is the \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse by José Gourmet\u003c\/a\u003e. All canned goods from the house can be found on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. The cream is not suitable for those who must avoid milk protein, as it contains milk protein.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna, anchovies, and olive oil from the Basque Country – the fish cream in a small jar for bread, sandwiches, and aperitifs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":57548121669964,"sku":"048LAG010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-thunfisch-sardellencreme-1.png?v=1778854277"},{"product_id":"nuri-makrelen-klein-in-olivenoel","title":"Small mackerel in olive oil","description":"\u003ch2\u003eNURI Small Mackerel in Olive Oil. Whole small mackerel, placed into the tin by hand – bolder than sardines, for connoisseurs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerel in Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerel, steam-cooked and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not fillets, not sardines: small whole mackerel with skin and soft bones, from the same factory in Matosinhos as the NURI sardines. A variety for those who know the sardine and are looking for something bolder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerel in Olive Oil from NURI\u003c\/strong\u003e is what comes out of the nets in Matosinhos alongside the sardines: young mackerel, too small to fillet, too good to throw away. They are treated just like sardines – whole, with skin and bones, steam-cooked and placed into the tin by hand – and taste like a sardine with more intensity. For us, it is the tin that sardine connoisseurs order once they have tried all the sardine varieties.\u003c\/p\u003e\n\n\u003ch3\u003eLike sardines, only bolder and with more bite\u003c\/h3\u003e\n\n\u003cp\u003eIn the tin, the small mackerel look like sardines but taste different: darker, bolder, with the slightly sweet, oily aroma that defines mackerel. The flesh is firmer than that of a sardine and flakes less; the skin has silvery-blue stripes. Thanks to the steam-cooking process, the bones are soft and are eaten along with the fish.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil carries the flavor and absorbs it during storage – even more noticeably with mackerel than with sardines, because the fish is fattier. The only seasoning is salt, and very little of that. If you find the mild oil-packed sardine a bit too subtle, you will find a tin with character here.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who prefer their fish taste mild – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e are the gentler choice in that case. And if you have never had NURI before, it is better to start with the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with potatoes, or grilled on toast\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel can handle bold partners. Bread, butter, mackerel, red onion, a splash of vinegar or lemon – the perfect evening meal for those who find sardines on bread a bit too tame. Pickled gherkins, mustard, and horseradish go well with it: anything that goes with smoked mackerel also works here.\u003c\/p\u003e\n\n\u003cp\u003eWhen served warm, this is the perfect tin for potatoes. Jacket potatoes with mackerel, onion, and the oil from the tin, served with quark and chives. Or fried potatoes, sautéed in the mackerel oil, with the fish added on top at the end. On toast, briefly under the grill, with a slice of tomato and pepper, it makes for a great late dinner. And in pasta with fennel, lemon, and breadcrumbs, it is bold enough to stand up to the fennel.\u003c\/p\u003e\n\n\u003cp\u003eThe small mackerel is also a complete dish served cold straight from the tin: with a salad of tomato, cucumber, and onion, drizzled with the oil from the tin and a splash of vinegar, plus bread – a classic Portuguese summer supper. If you are opening the tin to pair with wine, choose a bold white wine or a cold beer; a light wine will be overpowered by the mackerel.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil the fish – just warm it through, otherwise it will fall apart. And don’t discard the oil: it is olive oil infused with the taste of mackerel and makes a great base for pan-frying or dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerel with a fork and mix with cream cheese, horseradish, lemon, and dill – a mackerel spread that is bolder than anything found in the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same nets as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed into the tin by hand before the olive oil is poured in. The small mackerel receive the exact same treatment as the sardines – after all, they are the same size.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerel are often caught in the same nets as sardines off the Portuguese coast. Instead of sorting them out, the factory tins them – just as has been done on this coast for generations. For you, this means a variety rarely found on supermarket shelves, and a taste that sits between a sardine and a mackerel fillet.\u003c\/p\u003e\n\n\u003cp\u003eFinally, each tin is wrapped by hand in paper, the design of which dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe connoisseur's choice – and a change for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel is the tin for people who already have NURI sardines in their cupboard and want a change – while staying with the brand. It is the perfect tin for an evening with bread and beer, for a holiday home, or for a pantry stash that lasts for years and gets better with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect choice for sardine connoisseurs who haven't tried this variety yet – the surprise in the NURI range. If you want some heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-pikantem-olivenoel\"\u003esmall mackerel in spicy olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish or for children – the taste is bold and the bones are present. If you want a gentle start, choose the mackerel fillets or the sardines in tomato sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerel in olive oil from Matosinhos – the tin for everyone who knows the sardine and wants more.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154569036,"sku":"048LAG023","price":5.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-olivenoel-freisteller.png?v=1790867805"},{"product_id":"nuri-makrelen-klein-in-pikantem-olivenoel","title":"Small mackerel in spicy olive oil","description":"\u003ch2\u003eNURI Small Mackerels in Spicy Olive Oil. Whole small mackerels with chili, gherkin, and bay leaf – NURI's boldest spicy tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerels in Spicy Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerels, steam-cooked and packed by hand in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No fillets, no chili extract: small whole mackerels with skin and soft bones, and the heat comes from the chili pod included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerels in Spicy Olive Oil by NURI\u003c\/strong\u003e is the tin where the boldest fish in the range meets chili. Mackerel is naturally darker and oilier than sardines, and the piri-piri sits on top – the result is the most intense tin from NURI, even though the extra spicy sardine contains more chili. For us, this is the variety for customers who already know our spicy sardines and have tried all the other varieties in their pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBold fish, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerels taste darker and sweeter than sardines, with the oily aroma that defines mackerel. The chili follows – warm, fruity, felt at the back of the throat, warming rather than burning. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included as pickled vegetables in the tin. Together, this creates a tin that tastes more like a marinade than a canned product.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is firm, the skin has silvery-blue stripes, and the bones are soft from steam-cooking and are eaten along with the fish. The oil is reddish from the chili and absorbs the aroma of the mackerel during storage – with this variety, the oil itself becomes an ingredient that can season a pan of fried potatoes.\u003c\/p\u003e\n\n\u003cp\u003eThis spicy version is not suitable for anyone who finds mackerel alone too intense – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e are a milder choice with the same level of heat. And for those who want the small mackerel plain, choose the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerels in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with fried potatoes, in potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel pairs well with robust flavors and needs fat to balance it: bread, butter, mackerel, red onion – the butter catches the heat, the onion adds acidity. Add a piece of the gherkin from the tin; it is seasoned vegetable and belongs on the bread.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, this is the perfect tin for the frying pan. Fry some potatoes in the chili oil from the tin, add onions, and let the mackerels warm through at the end – a dinner for two from one tin and three potatoes. In a potato salad with vinegar, oil, and gherkins, it replaces both the fish and the heat. On toast with tomato and pepper, it makes for a late supper; in a pasta dish with fennel and breadcrumbs, it serves as the most intense version of the Southern Italian classic.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil – only warm it up, otherwise the fish will fall apart and the chili will turn bitter. And use the oil sparingly: it is the spiciest element in the tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerels and mix with cream cheese, lemon, and dill – a spicy mackerel spread for bread and flatbread that has more character than any store-bought chili cream.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same net as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same method since 1920: only fresh fish, placed in brine, arranged by hand on racks, steam-cooked, and then placed individually into the tin by hand. In the spicy version, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerels are often caught in the same nets as sardines off the Portuguese coast and are processed in Matosinhos in exactly the same way – whole, with skin and bones. The recipe for the spicy version is the same as for the spicy sardines, only the fish is different. And because the chili pod continues to infuse in the tin, the contents tend to get spicier rather than milder over time.\u003c\/p\u003e\n\n\u003cp\u003eFinally, this tin is also wrapped by hand in paper featuring a design from the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for those who want it bold and spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel is the tin for people who like smoked mackerel, enjoy spicy food, and are looking for a canned product that actually tastes like something. It is the tin for an evening with bread and beer, for a vacation apartment, for Sunday fried potatoes. And like all NURI tins, it keeps for years in the pantry, becoming even more intense with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the tin for sardine connoisseurs who are already familiar with NURI – the variety that is most rarely found on the shelf. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish, for children, or for those who avoid chili – both the fish and the heat are bold here. For a gentle start, choose the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003eSardines in Tomato Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerels with chili, gherkin, and bay leaf from Matosinhos – NURI's boldest spicy tin, for bread, the frying pan, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154601804,"sku":"048LAG024","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-pikantem-olivenoel-freisteller.png?v=1790867813"},{"product_id":"jose-gourmet-fisch-pat-4er-geschenkset","title":"JOSE Gourmet Fish Pâté 4-Piece Gift Set","description":"\u003ch2\u003eJOSE Gourmet Fish Pâté 4-piece gift set. Four Portuguese fish pâtés in one box – tuna, sardine, and two types of mackerel.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe JOSE Gourmet Fish Pâté 4-piece gift set\u003c\/strong\u003e is a box containing four spreadable fish pâtés from the Portuguese brand José Gourmet. Inside, you’ll find tuna mousse, sardine mousse, mackerel mousse with red pepper, and spicy mackerel with piri-piri. Four tins of 75 g each, totaling 300 g, each featuring its own unique illustration.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe fish pâté set from José Gourmet\u003c\/strong\u003e brings a Portuguese tradition to your table. A pâté is a fine, spreadable cream made from cooked fish. In Portugal, it is commonly served before a meal, accompanied by bread, butter, and olives. At José Gourmet, all four varieties share the same base of olive oil, tomato, vinegar, and salt. The difference lies in the fish and the seasoning. The box brings together four varieties, from mild tuna to spicy mackerel with piri-piri. With this, you have a complete appetizer ready for an evening – or a gift that can be opened right at the table.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFour tins, four characters: The set ranges from mild and rounded to spicy with a noticeable kick. The sardine mousse is the classic variety. It consists of over 50 percent sardines and has a distinct taste of the sea—bold and full-bodied, just as sardines should taste. Tomato and vinegar provide a light freshness, while the olive oil makes it creamy. If you like canned sardines, you will feel right at home here.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is included twice, in two very different seasonings. In Portugal, mackerel is among the “peixes azuis,” the fatty fish with dark, aromatic flesh. José Gourmet describes the mackerel mousse with red pepper as creamy and gently spiced. This means the pepper warms, but barely burns.\u003c\/p\u003e\n\n\u003cp\u003eThe spicy mackerel is the liveliest tin in the set. It is seasoned with piri-piri, the small chili pepper that belongs to chicken and fish dishes in Portugal. Here, the spiciness is more forward, yet the flavor of the fish still comes through clearly. If you prefer it very mild, it is best to try this one last.\u003c\/p\u003e\n\n\u003cp\u003eThe tuna mousse is the mildest variety and is often the entry point for those trying fish cream for the first time. It consists of 55 percent tuna, with a little red pepper providing a subtle warmth. According to the manufacturer, the tuna is sourced from the Atlantic and Pacific Oceans.\u003c\/p\u003e\n\n\u003cp\u003eAll four are finely pureed and can be spread straight from the tin. If you are expecting whole pieces of fish, these pâtés might not be what you are looking for. For that, consider the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003e4-piece gift set with sardines and mackerel fillets\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to enjoy the pâtés is just as they are served in Portugal: on bread as a small appetizer before a meal. They pair well with toasted baguette or country bread, a small bowl of olives, and a well-chilled white wine. That is all you need for an evening on the balcony.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena is responsible for the recipes on the José Gourmet website. For the mackerel pâté with red pepper, for instance, he suggests thin crêpes spread with the pâté and rolled up. Another one of his ideas: mackerel pâté with white beans, basil, and peperoncino. This makes for a quick dinner if you have a jar of beans in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eHe likes the tuna pâté in a Russian salad, combined with potatoes, peas, and carrots. Or in a basmati rice salad with almonds and curry mayonnaise. José Gourmet also recommends the mackerel for picnics—the small tin fits into any bag. The sardine mousse pairs well with bold ingredients: red onion, capers, or a few drops of lemon. The spicy mackerel with piri-piri likes a mild counterpart, such as cucumber slices, a boiled egg, or a dollop of cream cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe pâtés also work well as a dip: mixed with a spoonful of cream cheese or yogurt, served with vegetable sticks like carrot, cucumber, and bell pepper. Place the tins on the table fifteen minutes before serving. At room temperature, the pâtés become softer and their flavor more rounded. Transfer any opened tins into a glass container with a lid, place it in the refrigerator, and consume within the next few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Turn it into a small tasting. Four small bowls, toasted bread, and then taste in order—tuna, sardine, mackerel with red pepper, and finally the spicy mackerel with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and other fine foods. It is backed by the company 100MISTERIOS, Lda. The name is a nod to all Josés. The Hebrew root of the name means \"he who adds.\" That is exactly what the brand claims it wants to do: add value between those who produce quality goods and those who appreciate them.\u003c\/p\u003e\n\n\u003cp\u003eThey select artisan-produced goods with quality ingredients, aiming to preserve their natural properties. José Gourmet focuses on fair, honest relationships with both suppliers and customers—that is how the brand describes its own standards.\u003c\/p\u003e\n\n\u003cp\u003eThe packaging is striking. Designer Luis Mendonça has been responsible for the design and art direction from the beginning. The tins feature illustrations by now around 55 artists. Each variety is accompanied by a short story by Eugénio Roda. According to the manufacturer, the packaging is made from recycled material. It is intended to live on as collectibles after the meal—as pen holders, on a shelf, or on a bulletin board.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe set is a gift for everyone who enjoys eating and for whom you don’t want to bring flowers anymore. It works as a guest gift, a small thank-you for neighbors, or a greeting for friends who love Portugal. And it is the perfect pantry staple for evenings when you prefer not to use the stove.\u003c\/p\u003e\n\n\u003cp\u003eThe box is also a great starting point for fish cream newcomers: four varieties at once quickly reveal which one you like best. The \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/jose-gourmet-pikante-makrelen-mousse\"\u003espicy mackerel mousse\u003c\/a\u003e are also available individually in our shop. Available individually, though not included in this set, is the trout mousse with port wine. You can find the brand's canned goods on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and further tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003ecanned fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAll four pâtés contain fish, and the spicy mackerel also contains sulfites from the vinegar. Detailed information on each variety can be found in the product data. This set is not suitable for those who prefer to eat fish in whole pieces—in that case, opt for the brand's canned fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour fish pâtés from Portugal in one box—tuna, sardine, and two types of mackerel for bread, balconies, and visitors.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"300 g","offer_id":57548159156556,"sku":"048LAG026","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-fisch-pat-4er-geschenkset-freisteller-v2.png?v=1791185461"},{"product_id":"jose-gourmet-4er-geschenkset","title":"JOSE Gourmet 4-piece gift set","description":"\u003ch2\u003eJOSE Gourmet 4-Piece Gift Set. Four Portuguese canned fish in one box – sardines, small sardines, and mackerel fillets in olive oil and tomato.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe JOSE Gourmet 4-Piece Gift Set\u003c\/strong\u003e is a box containing four cans of fish from the Portuguese brand José Gourmet, totaling 430 g. Included are sardines in extra virgin olive oil, mackerel fillets in olive oil, and small sardines in both olive oil and tomato sauce. Each tin features an illustration by a different artist.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe 4-piece gift set from José Gourmet\u003c\/strong\u003e offers a small cross-section of Portuguese tinned fish cuisine. In Portugal, canned fish is a staple food with its own culinary culture. The fish is sealed in the tin with oil or sauce and preserved by heating. This ensures it keeps for a long time in the pantry and is ready the moment you open the tin. This box contains the essentials of this cuisine: sardines and mackerel, in olive oil and in tomato. Plus, it features a look that resembles art prints more than a pantry staple.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe four tins are mildly seasoned, showcasing the fish as it is. The sardines in extra virgin olive oil are the classic: robust, juicy, with a characteristic taste of the sea. The ingredient list includes only sardines, extra virgin olive oil, and salt. The oil absorbs the flavor of the fish and should therefore be enjoyed on your plate as well.\u003c\/p\u003e\n\n\u003cp\u003eThe small sardines are called “Petingas” in Portugal. These are young, smaller fish with delicate flesh and a finer flavor. They taste mild and refined in olive oil, and fruity and balanced in tomato sauce. The tomato variety is often the tin that converts even the most skeptical sardine eaters. The sauce made from tomato and extra virgin olive oil is mild and keeps the fish in the spotlight.\u003c\/p\u003e\n\n\u003cp\u003eThe mackerel fillets in olive oil introduce a different type of fish. Mackerel is a fatty fish with darker, aromatic flesh. It has a fuller flavor than sardines but is seasoned just as mildly. As fillets, the fish are in pieces within the tin and are easy to portion. Once again, there are only three ingredients: mackerel, olive oil, and salt.\u003c\/p\u003e\n\n\u003cp\u003eRegarding the catch, José Gourmet specifies the Atlantic and Mediterranean for the sardines, and the Northeast Atlantic for the mackerel. Those who like it spicy won't find much here: all four varieties are intentionally simple, with olive oil, tomato, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to enjoy these preserves is pure, on toasted bread, with a glass of wine on the side. In Portugal, such a small snack is called a \"petisco.\" A tin, a few slices of rustic bread, some butter, lemon, and a red onion – and your appetizer for two is ready. The entire box makes a small dinner for four people if you add a salad.\u003c\/p\u003e\n\n\u003cp\u003eSardines in olive oil pair well with boiled potatoes and herb quark or on buttered bread with coarse pepper. Small sardines in tomato sauce are great on toast. You can also toss them with their sauce into hot spaghetti and garnish with parsley. The small sardines in olive oil are the perfect snack for an aperitif: two or three fish on a plate with a few olives, and you’re done.\u003c\/p\u003e\n\n\u003cp\u003eThe mackerel fillets are the go-to tin for salads. Flaked, they go well with potato salad, green beans with egg, or tomatoes and cucumber. Simply use the oil from the tin as a dressing, with a dash of vinegar or lemon.\u003c\/p\u003e\n\n\u003cp\u003eWhen cooking with any of the four: just heat them up; prolonged heat makes the fish dry. Store unopened tins in a dry place at room temperature. Once opened, store in a lidded glass jar in the refrigerator and eat the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Open all four tins in one evening and place them on the table with bread, butter, and lemon. This way you can sample them together, and everyone will find their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and delicacies. Behind it is the company 100MISTERIOS, Lda. The name is a tribute to all Josés; the Hebrew root means \"he who adds.\" True to its name, the brand aims to add value between those who produce high-quality products and those who appreciate them. They select artisanal products with high-quality ingredients, aiming to preserve their natural properties.\u003c\/p\u003e\n\n\u003cp\u003eThis is first visible in the packaging. Designer Luis Mendonça is responsible for the design and art direction of the brand. Each tin features the work of an illustrator, and there are now around 55. In this box, the motifs are by Bernardo Carvalho (sardines in extra virgin olive oil) and Teresa Lima (mackerel fillets). These are joined by João Machado (small sardines in olive oil) and Marlene Couceiro (small sardines in tomato).\u003c\/p\u003e\n\n\u003cp\u003eEugénio Roda writes a short story for each variety, and the recipes are by Luís Baena. According to the manufacturer, the packaging is made from recycled material and is intended to be kept as collectibles after eating. José Gourmet prides itself on fair, honest relationships with suppliers and customers – that is how the brand describes its mission.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe box is a gift for people who enjoy eating and already have everything. It makes a perfect gift for a dinner invitation, a thank-you gesture, or a greeting for friends who love traveling to Portugal. Four illustrated tins are also beautiful for people who previously considered canned fish only as an emergency supply.\u003c\/p\u003e\n\n\u003cp\u003eFor yourself, it is a basic staple for evenings when you need a quick meal. If you discover a variety in this box you particularly like: the \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e are also available individually. You can find all varieties from the brand on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and more tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003eCanned Fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAll four tins contain fish. The box is not suitable for those who prefer their fish finely puréed on bread. For that, we have the \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003eFish Pâté 4-Piece Gift Set\u003c\/a\u003e with four pâtés from the same brand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour Portuguese canned fish in one box – sardines and mackerel, olive oil and tomato, each tin a small work of art.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"430 g","offer_id":57548159189324,"sku":"048LAG027","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-4er-geschenkset-freisteller.png?v=1790867842"},{"product_id":"nuri-sardinen-in-olivenoel-extra-scharf","title":"Sardines in extra spicy olive oil","description":"\u003ch2\u003eNURI sardines in extra spicy olive oil. Three percent chili in the tin – the spiciest sardine from NURI.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI sardines in extra spicy olive oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, with three percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No chili extract, no added flavoring: the heat comes from the chili pods tucked inside the tin. Designed for those who find the spicy version too mild.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines in extra spicy olive oil from NURI\u003c\/strong\u003e are the answer to a question we have been asked frequently: Are the spicy ones available even spicier? Yes – with half again as much chili as in the spicy tin, and you will notice it. This variety is the tin for those who say \"serious\" instead of \"a little\" when it comes to chili, and for whom the regular spicy sardine was only the beginning.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fish, then the heat – and it lingers\u003c\/h3\u003e\n\n\u003cp\u003eThe heat comes with a delay. The first bite tastes of sardine and olive oil, just like the other varieties. Then the heat builds up, from the back, and stays for a while – significantly longer than with the spicy version, but free from the stinging burn of cheap chili sauces. The chili is fruity, the oil is stained red by it, and clove, bay leaf, and the pickled vegetables give the whole thing the spicy depth that all spicy NURI tins possess.\u003c\/p\u003e\n\n\u003cp\u003eThe fish remains recognizable throughout: whole sardines, headless, with skin and soft bones, firm and juicy. This is the difference compared to many spicy canned products, where the chili covers everything up – here, the sardine is the main act, the heat is the frame.\u003c\/p\u003e\n\n\u003cp\u003eFor those who only want heat as an accent, this tin is not suitable. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e are the right choice there – same spices, two instead of three percent chili, significantly milder. And anyone who wants to dose the chili pod themselves should choose the mild variety and add fresh chili.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with butter, with potatoes, in pasta – with some cooling\u003c\/h3\u003e\n\n\u003cp\u003eThe extra spicy tin pairs well with side dishes that absorb the heat: butter on bread, cream cheese, yogurt, avocado. Bread, butter, sardine, lemon; that is the foundation – and here, the butter acts as a fire brigade rather than a decoration.\u003c\/p\u003e\n\n\u003cp\u003eServed warm, they go with everything potato-based. Boiled potatoes with quark and flaked spicy sardines, fried potatoes in the chili oil from the tin, baked potatoes with sour cream and a sardine on top. In pasta, it replaces fish, chili, and oil in one: spaghetti, garlic, the oil from the tin, flaked sardines, parsley, lemon zest. And on a pizza with mozzarella and red onion, it is the spiciest version of the Italian anchovy pizza.\u003c\/p\u003e\n\n\u003cp\u003eWith a beer, the extra spicy tin is a dinner straight from the cupboard: bread, butter, tin, a cold pale lager against the heat. And for those who want to tame the heat but keep it, use yogurt instead of butter – the acidity handles the chili better than fat alone.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook them with the other ingredients, just warm them up – otherwise, the fish will fall apart and the chili will become bitter. And use the oil from the tin sparingly: it is the spiciest element of the tin and is enough chili oil for an entire pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two sardines with a fork, stir in a spoonful of cream cheese and lemon juice – it creates a spicy spread that can do more than any chili cream.\u003c\/p\u003e\n\n\u003ch3\u003eThe third level of heat from the factory in Matosinhos\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced at Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, following the same process since 1920: only fresh fish, placed in brine, arranged on racks by hand, steamed, and then placed individually by hand into the tin. For the spicy varieties, the chili pods, gherkin, carrot, bay leaf, and clove are also added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe for the extra spicy variety is the same as the spicy one: same sardines, same olive oil, same pickling vegetables – just with three percent chili instead of two. And because the pods continue to infuse in the tin, the tin tends to get spicier rather than milder over time as it is stored. Those who forget it in the cupboard will get an even more intense version a year later.\u003c\/p\u003e\n\n\u003cp\u003eFinally, this tin is also wrapped by hand in the paper that has looked the same since the 1930s. The tins come to Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for chili lovers and those with something to prove\u003c\/h3\u003e\n\n\u003cp\u003eThe extra spicy sardine is the tin we recommend to customers who know the spicy variety and are asking for more. It is the supply for the evening when you want something with a punch on the table but nobody wants to cook – bread, butter, tin, beer. And it is the souvenir for the friend who claims that nothing is too spicy for them.\u003c\/p\u003e\n\n\u003cp\u003eThose who have never eaten NURI are better off starting with a milder tin. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e show how the sardine itself tastes – the extra spicy tin shows what it can handle. Anyone who wants to continue after the first tin will find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for children, those with sensitive stomachs, or those who avoid chili – here, the heat is the purpose itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe spiciest sardine tin from NURI – three percent chili, whole fish, and butter on the bread as insurance.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548262834508,"sku":"048LAG018","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-extra-scharf-freisteller.png?v=1790867949"},{"product_id":"nuri-sardinen-in-olivenoel-mit-zitrone","title":"Sardines in olive oil with lemon","description":"\u003ch2\u003eNURI Sardines in olive oil with lemon. Whole sardines with five percent lemon in the tin – the summer edition from Matosinhos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in olive oil with lemon\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and hand-packed in olive oil, with a slice of lemon and salt – 125g tin with 90g of fish. No added lemon flavoring, no lemon oil: the fruit is in the tin, releasing its juice and peel oil into the fish and oil over several weeks. A limited edition variety that is only available periodically.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines in olive oil with lemon from NURI\u003c\/strong\u003e solve the problem that everyone who eats canned sardines knows: the lemon is missing just when you need it. Here, it is already inside – a piece of fruit with peel, which has steeped in the olive oil until the fish takes on its flavor. The result is the brightest, freshest variety from the factory, the perfect tin for a summer evening on the balcony.\u003c\/p\u003e\n\n\n\u003ch3\u003eFresher than the classics – and yet mild in acidity\u003c\/h3\u003e\n\n\n\u003cp\u003eThe lemon makes the sardine lighter. The fish is the same as in the mild tin – whole sardines, head-less, with skin and soft bones, firm and juicy – but the oil has a fine bitterness from the lemon peel and a freshness that lifts the fish flavor rather than masking it. At the same time, the tin remains mild: five percent lemon in olive oil is a hint, not a dressing.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who know the sardine pure will notice the difference primarily in the aftertaste. With the mild variety, the oil lingers; with the lemon variety, it is the peel. This makes it the variety for everyone who likes sardines but shies away from the oily heaviness – and the variety for white wine instead of red.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those who love sardines in oil precisely because of that heaviness, the lemon variety is less suitable; the pure \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the better choice. And those who want lemon and heat together should take the spicy variety and squeeze the fruit themselves.\u003c\/p\u003e\n\n\n\u003ch3\u003eOn bread, in a salad, with pasta – the lemon is already in there\u003c\/h3\u003e\n\n\n\u003cp\u003eKeep the bread, skip the lemon: white bread, butter, sardine, pepper – the freshness is already in the tin. You can eat the piece of lemon itself; it has become soft and mild, or you can finely chop it and sprinkle it over the bread.\u003c\/p\u003e\n\n\n\u003cp\u003eThe lemon sardine is right at home in a salad: with fennel, orange and olives, with green beans and potatoes, with arugula and tomato. The oil from the tin serves as the dressing; add a splash of vinegar, and it’s ready. Served warm, it pairs well with pasta with herbs – spaghetti, the lemon oil from the tin, parsley, basil, the flaked sardines, and Parmesan. And on grilled bread with ricotta and mint, it makes a great summer appetizer.\u003c\/p\u003e\n\n\n\u003cp\u003eAs an appetizer for guests, it is the tin that looks the least like a tin: two sardines on a small plate, a spoonful of the lemon oil, a few capers, a piece of white bread – and your Portuguese \u003cem\u003epetisco\u003c\/em\u003e, a small dish to accompany the first glass of wine, is ready. If you have four guests, use two tins.\u003c\/p\u003e\n\n\n\u003cp\u003eWhat it is less suited for: tomato sauce and strong spices. The lemon gets lost in them, and you might as well have taken the mild tin. And as with all canned sardines: only warm them up, do not cook them.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the tin out of the refrigerator an hour before eating – the lemon aroma is muted when cold, but it comes alive at room temperature.\u003c\/p\u003e\n\n\n\u003ch3\u003eA limited variety from the factory in Matosinhos\u003c\/h3\u003e\n\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, using the same method since 1920: only fresh fish, placed in brine, arranged by hand on racks, steam-cooked, and then individually placed into the tin by hand. In the lemon variety, the piece of lemon is added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\n\u003cp\u003eThe lemon variety is produced in limited quantities, making it one of the factory's special editions. For you, this means: it is sometimes sold out. When it is available, stocking up is worth it, because like all sardines in oil, the tin will keep for years and mellow over time – the lemon continues to infuse into the oil.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the end, this tin is also wrapped by hand in paper, the design of which dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe summer tin – for yourself and as a gift\u003c\/h3\u003e\n\n\n\u003cp\u003eThe lemon sardine is the tin for the evening when it is too warm to cook. Bread, salad, the tin, white wine – dinner in ten minutes that tastes like a vacation. It is the tin for a picnic, for the balcony, for a holiday apartment by the sea where the kitchen is small and the fishmonger is far away.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the tin for people who already know NURI and have the classics in their pantry – the limited edition that hardly anyone else has. And for anyone looking for an entry point into sardines who is afraid of the \"fishy\" taste, it is, alongside the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e, the gentlest tin in the range.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is not suitable for those who want sardines with tomato or heat – for that, there are the other varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e. And if you have had the tin once and miss it later: it will come back, but the timing is determined by the factory.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eWhole sardines with a piece of lemon in the tin – the summer edition from Matosinhos, while supplies last.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548300747084,"sku":"048LAG036","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-mit-zitrone-freisteller.png?v=1790867979"},{"product_id":"jose-gourmet-geraeucherter-lachs-in-olivenoel","title":"José Gourmet Smoked Salmon in Olive Oil","description":"\u003ch2\u003eJosé Gourmet Smoked Salmon in Olive Oil. Canned smoked salmon in extra virgin olive oil – tender, with a fine smoky note, illustrated by Sam Heimer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Smoked Salmon in Olive Oil\u003c\/strong\u003e is a Portuguese tinned fish product featuring smoked salmon in extra virgin olive oil, 90g tin. The ingredient list includes only salmon, olive oil, natural smoke, and salt. The tin was designed by illustrator Sam Heimer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked Salmon in Olive Oil from José Gourmet\u003c\/strong\u003e is smoked salmon for the pantry. Unlike the slices found in the refrigerated section, the fish here comes in pieces in the tin, covered in extra virgin olive oil. It is heated during the canning process, which makes it shelf-stable. This renders the salmon tender and succulent, causing it to flake easily and absorb the oil. The smoke remains as a flavorful note. The result is a fish that works beautifully on bread, in salads, and in hot dishes.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe salmon has a delicate smoky flavor and is buttery and tender. The salmon content accounts for a good three-quarters of the tin, with the rest being extra virgin olive oil. The oil rounds out the smoke and even takes on some of the salmon's character. A pinch of salt provides the finishing touch. The salmon used is of the species \u003cem\u003eSalmo salar\u003c\/em\u003e, the same type of salmon you are familiar with as smoked salmon from the deli counter. In the tin, the oil makes it seem more rounded and succulent.\u003c\/p\u003e\n\n\u003cp\u003eIf you are expecting wafer-thin, glossy smoked salmon slices for a bagel, this is not that. The canned version is softer and intended more for flaking. However, it is ready to hand at any time.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest way to enjoy the salmon is pure on a piece of hearty country bread, with a few drops of lemon and fresh pepper. As a snack, it pairs well with crostini topped with olives, cherry tomatoes, or a dollop of mustard sauce. This makes for a lovely aperitif when guests arrive.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, it works well with potatoes, cucumber, and dill, or with arugula and fennel. You can use the oil from the tin as a base for your dressing. Served warm, it pairs well with pasta: add the salmon at the very end, along with lemon zest, parsley, and a little pasta water. It also makes a great addition to pizza or scrambled eggs on a Sunday morning.\u003c\/p\u003e\n\n\u003cp\u003eA glass of white wine pairs well with this, or a light red wine for more robust dishes. Store the unopened tin in a dry place at room temperature. Once opened, place the remainder in a jar with a lid and store it in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the salmon with cream cheese, lemon juice, and chives. You then have a ready-made spread for a spontaneous breakfast or picnic.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for tinned fish, pâtés, and fine foods; behind it is the company 100MISTERIOS, Lda. The name is a tribute to all Josés; the Hebrew root means \"he who adds.\" According to the brand, they select handcrafted products with high-quality ingredients and focus on fair relationships with suppliers and customers.\u003c\/p\u003e\n\n\u003cp\u003eEach tin features the work of a different illustrator; there are now around 55 of them. This one comes from Sam Heimer. Luis Mendonça is responsible for the design of the entire brand, while the short stories for the varieties are written by Eugénio Roda. According to the manufacturer, the packaging is made of recycled material and is intended to be collectible.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis smoked salmon is the tin for anyone who wants to put something good on the table quickly. It fits into a picnic, a vacation home, and the pantry for unexpected guests. As a souvenir or gift, it is a small, attractive present for people who enjoy fish. And for those who love salmon in their daily diet, having this tin on hand means you always have a reserve in the cupboard, even if the fridge is empty.\u003c\/p\u003e\n\n\u003cp\u003eIf you also like smoke with sardines, try the \u003ca href=\"\/en\/products\/jose-gourmet-geraeucherte-sardinen-in-olivenoel\"\u003esmoked sardines in olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and other tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003etinned fish\u003c\/a\u003e. The tin contains fish. The salmon is not suitable for those who fundamentally avoid a smoky flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmoked Salmon in Olive Oil from José Gourmet – tender, delicately smoky, and always ready for bread, salads, and pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"90 g","offer_id":59005016179020,"sku":"048LAG015","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-geraeucherter-lachs-in-olivenoel-freisteller-v2.png?v=1791185484"},{"product_id":"jose-gourmet-geraeucherte-sardinen-in-olivenoel","title":"José Gourmet Smoked Sardines in Olive Oil","description":"\u003ch2\u003eJosé Gourmet Smoked Sardines in Olive Oil. Canned sardines with a smoky note in extra virgin olive oil – robust, savory, for bread and wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Smoked Sardines in Olive Oil\u003c\/strong\u003e are sardines with a smoky note in extra virgin olive oil from the Portuguese brand José Gourmet, 90g tin. Natural smoke flavoring gives the fish a robust, savory note. The olive oil keeps them succulent.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked Sardines in Olive Oil by José Gourmet\u003c\/strong\u003e are the smoky variety of the Portuguese oil sardine. According to the list of ingredients, they consist of 72.2 percent sardines, plus extra virgin olive oil, salt, and 1.1 percent natural smoke flavoring. In Portugal, canned sardines are an everyday staple, eaten on bread, with wine, or as a quick snack. This variety is their savory sibling. The smoky note overlays the typical sardine flavor without overpowering it. The extra virgin olive oil absorbs both and becomes a seasoning itself. Thus, the tin is a small meal in its own right that you just need to open.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is the smoky note: savory and warm. This is followed by the sardine with its full, maritime flavor. The flesh is succulent and tender. The olive oil rounds off the smoky note and binds the flavors together.\u003c\/p\u003e\n\n\u003cp\u003eCompared to classic sardines in olive oil, this tin is more robust and hearty. If you prefer things fresh and bright, you are better off with the \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-mit-zitrone-in-olivenoel\"\u003esardines with lemon\u003c\/a\u003e. For those who do not care for a smoky taste, this tin is less suitable.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines taste best on a piece of rustic bread, toasted or fresh, with a little butter. A few rings of red onion and fresh pepper are enough as an accompaniment. A glass of white or red wine goes well with them.\u003c\/p\u003e\n\n\u003cp\u003eThe smoky note makes the sardines a good partner for potatoes. Place them on warm jacket potatoes with herb quark or flake them into a lukewarm potato salad. In salads, they pair well with white beans, parsley, and lemon. Served warm, they work well with pasta, along with garlic, chili, and the oil from the tin. On pizza, they add a savory accent at the end, together with capers and red onions.\u003c\/p\u003e\n\n\u003cp\u003eAs an appetizer, they are great for an aperitif: on crostini with olives or cherry tomatoes. Store the unopened tin in a dry place at room temperature. Once opened, the remainder should be kept in a lidded jar in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Use the oil from the tin to fry bread cubes. Sprinkle the smoky croutons over a green salad with the sardines.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and delicacies; it is backed by the company 100MISTERIOS, Lda. The name is a tribute to all Josés; the Hebrew root means \"the one who adds.\" For their sardines, the brand cites the Atlantic and the Mediterranean as fishing grounds.\u003c\/p\u003e\n\n\u003cp\u003eAccording to their own statement, José Gourmet selects artisanal products with good ingredients and is committed to fair relationships with suppliers and customers. The brand is recognizable by its tins. Each one features the work of a different illustrator; there are now around 55. Luis Mendonça is responsible for the design. The varieties are accompanied by short stories by Eugénio Roda and recipes by Luís Baena, both found on the brand's website. According to the manufacturer, the packaging is made of recycled material and is intended as a collectible.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe smoked sardines are the tin for everyone who likes it hearty. They fit perfectly with a late-night snack, for a picnic, or for an evening with friends when you want to serve a few small bites. As a gift, they are a nice little treat for people who appreciate or are just discovering canned fish. In the pantry, they are the reserve for evenings when you haven't been shopping but still want something good on your plate.\u003c\/p\u003e\n\n\u003cp\u003eIf you also enjoy smoke with salmon, try the \u003ca href=\"\/en\/products\/jose-gourmet-geraeucherter-lachs-in-olivenoel\"\u003esmoked salmon in olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The tin contains fish. It is not suitable for those who prefer sardines mild and plain.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmoked Sardines in Olive Oil by José Gourmet – robust, savory, and ready for bread, potatoes, and a glass of wine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"90 g","offer_id":59005021847884,"sku":"048LAG011","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-geraeucherte-sardinen-in-olivenoel-freisteller-v2.png?v=1791185476"},{"product_id":"jose-gourmet-sardinen-mit-zitrone-in-olivenoel","title":"José Gourmet Sardines with Lemon in Olive Oil","description":"\u003ch2\u003eJosé Gourmet sardines with lemon in olive oil. Canned sardines with lemon in olive oil – fresh, bright, and with a love story on the tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet sardines with lemon in olive oil\u003c\/strong\u003e are sardines from the Atlantic and Mediterranean, preserved in olive oil infused with lemon. The 120g tin comes from the Portuguese brand José Gourmet and is illustrated by Inês Oliveira.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines with lemon by José Gourmet\u003c\/strong\u003e save you a step. If you eat canned sardines, you almost always reach for a lemon. Here, it is already in the oil, giving it a fresh, bright note. In Portugal, canned sardines are a staple of everyday life—on bread, with wine, or as a quick meal. This variety is the lighter version of that classic. The lemon lifts the fish’s flavor, making this tin a great choice for warm days.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eLemon is the first thing you smell when you open the tin. On the palate, the sardine follows with its full, oceanic flavor. The olive oil bridges the two, remaining fresh rather than heavy. The lemon acts as a subtle note in the oil, brightening the sardine without making it taste acidic.\u003c\/p\u003e\n\n\u003cp\u003eFor those who love sardines for their oily richness, this variety offers a lighter interpretation. It is less suitable for heavy tomato sauces or spicy dishes, as the lemon might get lost in them.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet recommends enjoying the sardines with a piece of rustic bread or toast and a glass of good red or white wine. It really doesn’t take much more than that: toast some bread, place the sardine on top, and add a dash of pepper.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena is responsible for the recipes on the brand’s website. For example, he uses the lemon sardines to make “Sardilhados”—little puff pastry pockets filled with sardines. His second idea is a risotto with sardines, São Jorge cheese from the Azores, and lemon. Both show that the tin also works well in cooked dishes.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, it pairs well with fennel and orange, green beans and potatoes, or tomatoes and arugula. The lemon oil from the tin serves as half the dressing. Store unopened tins in a dry place at room temperature; once opened, place the remainder in a lidded jar and store in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the sardines at room temperature. If the tin was in the fridge, take it out half an hour before eating—the lemon note is much more prominent at room temperature.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand specializing in tinned fish, pâtés, and delicacies; it is owned by the company 100MISTERIOS, Lda. The name is a tribute to all Josés, with the Hebrew root meaning “he who adds.” For these sardines, the brand cites the Atlantic and Mediterranean as their origin. José Gourmet states that they select artisanally produced goods made with high-quality ingredients.\u003c\/p\u003e\n\n\u003cp\u003eEvery tin includes a short story by Eugénio Roda. For this variety, it is a fable: a lemon and a sardine fell in love. She visited him on land, and he visited her in the sea. The illustration on the tin is by Inês Oliveira, one of about 55 artists who have drawn for the brand. Luis Mendonça is responsible for the overall design of the brand. According to the manufacturer, the packaging is made from recycled material and is intended as a collectible.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe lemon sardines are the perfect tin for a summer evening, a picnic, or the balcony. They are a great entry point for anyone wanting to try sardines who also enjoys the freshness of lemon. Because of the fable and the illustration, they also make a thoughtful little gift with a story.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer a bolder flavor, try the \u003ca href=\"\/en\/products\/jose-gourmet-geraeucherte-sardinen-in-olivenoel\"\u003esmoked sardines in olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and other tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003etinned fish\u003c\/a\u003e. The tin contains fish. It is not suitable for those who prefer sardines plain without lemon.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardines with lemon in olive oil by José Gourmet – fresh, bright, and with a little love story on the tin.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"120 g","offer_id":59005031874892,"sku":"048LAG009","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-sardinen-mit-zitrone-in-olivenoel-freisteller.png?v=1790868768"},{"product_id":"jose-gourmet-pikante-makrelen-mousse","title":"José Gourmet Spicy Mackerel Mousse","description":"\u003ch2\u003eJosé Gourmet Spicy Mackerel Mousse. Portuguese fish pâté made from mackerel with piri-piri – creamy, spicy, quickly spread on bread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Spicy Mackerel Mousse\u003c\/strong\u003e is a spreadable fish pâté from Portugal: mackerel with olive oil and tomato, seasoned with vinegar and piri-piri spices, 75g tin. Not a spread from a tube – a creamy mackerel mousse with Portuguese heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Mackerel Mousse by José Gourmet\u003c\/strong\u003e is what they call pâté in Portugal: finely minced fish, blended smooth with oil, tomato, and spices. Mousse and pâté mean the same thing here. In Portugal, fish pâté is a classic appetizer, enjoyed with bread, olives, and a cool drink. Mackerel is particularly well-suited for this. It is an oily fish, known in Portugal as \"peixe azul,\" which provides creaminess and a bold flavor on its own. Imagine a Friday evening: bread toasting in the oven, and on the table sits a small, colorful tin that is quickly spread empty.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel mousse is creamy and dense, focusing on the full, slightly oily taste of the mackerel. The heat comes from piri-piri, the small chili pepper that is a staple with chicken and fish in Portugal. It warms the palate and lingers in the finish, while the fish remains at the forefront. Tomato and olive oil round out the cream, while a splash of vinegar adds freshness and balances the fat.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the mild \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003eTuna Mousse\u003c\/a\u003e, the mackerel version is bolder and spicier. Those familiar with mackerel from the smoked fish counter will recognize a related but softer flavor. If you prefer things very mild, it is better to start with the tuna variety and try the mackerel afterward.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way to enjoy it is to spread the pâté directly from the tin onto toasted bread. A rustic bread, well-toasted, a few drops of lemon, some parsley – that's enough to start. For an aperitif, place small dollops on crackers or baguette slices and top with half an olive or a piece of gherkin.\u003c\/p\u003e\n\n\u003cp\u003eJosé Gourmet recommends mackerel pâté for picnics, and that’s what the small tin was made for. It fits in any bag, along with some bread and a knife. The recipes on the José Gourmet website come from Luís Baena. For mackerel pâté, he suggests thin Chinese crêpes, or a variation with white beans, basil, and peperoncino.\u003c\/p\u003e\n\n\u003cp\u003eThe mousse also works well with raw vegetables: cut carrots, cucumbers, and celery into sticks and dip them directly in. A spoonful of pâté adds spice and fish flavor to a green salad or a bowl of rice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the mousse with a tablespoon of cream cheese and a little grated lemon zest. This turns one tin into a dip for four, and the heat becomes a little gentler.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand belonging to the company 100MISTERIOS, Lda. It sees itself as a link between those who craft products and those who appreciate them. The name is a tribute to all Josés. Its Hebrew root means \"he who adds\" – and that is exactly the brand’s mission.\u003c\/p\u003e\n\n\u003cp\u003eYou can recognize José Gourmet by its packaging. Each variety features an illustration by a Portuguese artist. There are about 55 names in this image family on the manufacturer's website. The packaging is made of recycled material and is intended to live on as a small collectible long after the tin is empty. For many varieties, the author Eugénio Roda also tells a short fable there.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy mackerel mousse is for anyone who likes their fish bold and needs an appetizer that can be on the table in an instant. It’s perfect for guests who drop by spontaneously, for a picnic by the lake, or as a small gift where the tin itself is the wrapping. The spicy mackerel is also included in the \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003e4-piece Fish Pâté Gift Set\u003c\/a\u003e, along with tuna, sardine, and mackerel mousse with red pepper. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The pâté contains fish, and the vinegar contains sulfites.\u003c\/p\u003e\n\n\u003cp\u003eThe mousse is not suitable for those who prefer their fish in whole pieces on the plate – it is a smooth, spreadable cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel, tomato, and piri-piri, blended to a cream – the Portuguese fish pâté for bread, picnics, and a quick aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":59005040755020,"sku":"048LAG008","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-pikante-makrelen-mousse-freisteller-v2.png?v=1791185504"},{"product_id":"jose-gourmet-forellen-mousse-mit-portwein","title":"José Gourmet Trout Mousse with Port Wine","description":"\u003ch2\u003eJosé Gourmet Trout Mousse with Port Wine. Portuguese fish pâté made from trout, tomato, and a dash of port wine – mild, delicate, and spreadable.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Trout Mousse with Port Wine\u003c\/strong\u003e is a spreadable fish pâté from Portugal: 56 percent trout, plus olive oil, tomato, vinegar, spices, and port wine, in a 75g tin. Not a smoked trout, not a horseradish dip – a mild trout cream with a Portuguese accent.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTrout Mousse with Port Wine by José Gourmet\u003c\/strong\u003e combines two things that are at home in Portugal. One is the pâté, a finely whipped fish cream that is popular there as an appetizer served with bread. The other is port wine, a fortified wine from the Douro Valley named after the port city of Porto. In the mousse, it serves as a seasoning ingredient. It rounds off the trout instead of overpowering it. The manufacturer calls the variety \"Paté de Truta,\" while in the pâté set, it explicitly carries the port wine in its name.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe trout mousse is one of the milder varieties in the José Gourmet pâté range. The trout provides a delicate fish flavor, finer than mackerel or sardine. Tomato and olive oil give the cream roundness and a gently reddish color. The vinegar provides freshness, and the spices remain subtle.\u003c\/p\u003e\n\n\u003cp\u003eThe port wine reveals itself more in the finish than in the first bite, as a dark, fruity nuance that makes the trout seem softer. Those who primarily know trout as smoked will be surprised by how light and clean it tastes here. For fans of stronger, spicier fish creams, the \u003ca href=\"\/en\/products\/jose-gourmet-pikante-makrelen-mousse\"\u003eSpicy Mackerel Mousse\u003c\/a\u003e is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe trout mousse tastes best on light bread so that its delicate flavor can shine through. Toasted baguette, thinly spread, topped with a few rings of spring onion or a little dill – that makes it a quick appetizer. On pumpernickel or rye crispbread, it gets a hearty counterpart.\u003c\/p\u003e\n\n\u003cp\u003eFor guests, prepare small hors d'oeuvres: cucumber slices as a base, a dollop of mousse, topped with a caper or a few cress leaves. It also works well with blinis or small potato pancakes. It is just as suitable as a spread for supper as it is on the Sunday brunch table, alongside scrambled eggs and fresh bread. Pair it with a chilled glass of white wine or water with a slice of lemon.\u003c\/p\u003e\n\n\u003cp\u003eWhen heated, the pâté only tolerates gentle heat. You can fold a spoonful into pasta with lemon and butter at the very end. The residual heat of the pasta is enough to distribute the cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill small, halved cherry tomatoes or hollowed-out cucumber pieces with the mousse. It looks like a lot of effort on a buffet but takes five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a brand from Portugal, backed by the company 100MISTERIOS, Lda. They state that they select artisanal products and value high-quality ingredients that should retain their natural characteristics. The brand aims to maintain fair, honest relationships with suppliers and customers.\u003c\/p\u003e\n\n\u003cp\u003eThe trademark is on the outside. Each variety gets its own illustration, drawn by Portuguese artists. The tin for the trout mousse was designed by Ana Pereira. Luis Mendonça has been responsible for design and art direction from the beginning. On the website, Eugénio Roda writes short stories for many of the varieties, and the accompanying recipes are by Luís Baena. The packaging is made from recycled material. The tins are intended to live on as small collectibles, true to the brand's motto: Before you taste the product, you taste the packaging.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Trout Mousse with Port Wine is for everyone who likes fish pâté but prefers it mild rather than strong. It is a good first tin for guests who are still skeptical about fish cream and a lovely gift for brunch. If you want to give several varieties as a gift, choose the \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003e4-piece fish pâté gift set\u003c\/a\u003e with tuna, sardine, and two mackerel varieties, and add the trout mousse separately. The entire selection is on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The mousse contains fish.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who wish to avoid wine as an ingredient when pregnant or for children – port wine is listed in the ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTrout, tomato, and a dash of port wine, finely whipped – the mild Portuguese fish pâté for baguette, brunch, and buffet.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":59005048947020,"sku":"048LAG007","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-forellen-mousse-mit-portwein-freisteller-v2.png?v=1791185467"},{"product_id":"jose-gourmet-thunfisch-mousse","title":"José Gourmet Tuna Mousse","description":"\u003ch2\u003eJosé Gourmet Tuna Mousse. Portuguese fish pâté made from tuna, tomato, and red pepper – mild, creamy, versatile.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Tuna Mousse\u003c\/strong\u003e is a spreadable fish pâté from Portugal: 55 percent tuna from the Atlantic and Pacific, plus red pepper, olive oil, tomato, and vinegar, in a 75g tin. Not a tuna salad, not a mayonnaise cream – a smooth pâté that works both on its own and in the kitchen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna Mousse by José Gourmet\u003c\/strong\u003e is the pâté for anyone familiar with canned tuna but who has never tried it as a cream. In Portugal, pâté is a staple appetizer: finely blended fish with oil and seasoning, served with bread and olives. All José Gourmet pâtés share a base of olive oil, tomato, and vinegar. For the tuna version, red pepper is added. The result is a light, soft cream that spreads almost by itself on warm toast. The manufacturer suggests enjoying the pâté on its own or pairing it with many other dishes. That is exactly what makes it a pantry essential.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna mousse tastes mild and balanced, with the familiar flavor of cooked tuna. The texture is creamy and dense, and it spreads easily even when taken straight from the refrigerator. Tomato and olive oil provide richness, while the vinegar keeps the cream fresh. The red pepper adds a subtle warmth that only emerges in the finish.\u003c\/p\u003e\n\n\u003cp\u003eWithin the José Gourmet pâté range, this is a great entry-level variety. The \u003ca href=\"\/en\/products\/jose-gourmet-pikante-makrelen-mousse\"\u003eSpicy Mackerel Mousse\u003c\/a\u003e is bolder and sharper. If you are looking for the bite of firm fish flesh, you will be less satisfied with this cream and should opt for the \u003ca href=\"\/en\/products\/jose-gourmet-thunfischfilet-in-olivenoel\"\u003eTuna Fillet in Olive Oil\u003c\/a\u003e instead.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOn its own, the mousse belongs on toasted bread, preferably with a few capers, black pepper, and a squeeze of lemon. For an aperitif, spread it on crackers or thin slices of baguette and top with a halved cherry tomato. The small tin takes up hardly any room in a picnic basket.\u003c\/p\u003e\n\n\u003cp\u003eThe pâté really shows its strengths in the kitchen. Luís Baena, who creates the recipes for José Gourmet, stirs it into a Russian salad made of potatoes, peas, and carrots. A second recipe combines it with basmati rice, almonds, and a curry mayonnaise to create a rice salad. Both are perfect for lunch the next day.\u003c\/p\u003e\n\n\u003cp\u003eEven simple ideas work well: stir the mousse into hard-boiled egg yolks and fill the egg white halves with the mixture. Or add a spoonful to a quick vinaigrette, which then resembles a tuna sauce – great with cold roasts or grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the mousse with a little yogurt and a splash of lemon to make a dip. Serve with bell pepper and cucumber sticks, and you have an appetizer for four ready in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the tuna for this pâté comes from the Atlantic and Pacific oceans. José Gourmet is a Portuguese brand belonging to the company 100MISTERIOS, Lda., which selects artisanal products. The name honors all Josés; its Hebrew root means \"he who adds.\" The brand aims to add value, both in production and in enjoyment.\u003c\/p\u003e\n\n\u003cp\u003eThat includes visual appeal. Every tin features the work of a Portuguese illustrator; the Tuna Mousse was designed by Mónica Correia. Together, the images form a growing family that now includes around 55 names on the manufacturer's website. The recycled packaging is meant to be kept as a collector's item, long after the pâté has been eaten.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Tuna Mousse is for anyone looking for a mild fish pâté for everyday use. It is suitable for families who already enjoy tuna and for hosts who need a quick appetizer. As a souvenir, the illustrated tin is a small gift with real substance. It is also included in the \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003eFish Pâté 4-Piece Gift Set\u003c\/a\u003e, along with Sardine Mousse, Mackerel Mousse with Red Pepper, and Spicy Mackerel. You can find the other varieties on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The mousse contains fish.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who expect a bold or spicy kick from a fish cream – it is intentionally formulated to be mild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna, tomato, and red pepper, smoothly blended – the mild Portuguese fish pâté for bread, buffets, and the kitchen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":59005054714188,"sku":"048LAG006","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-thunfisch-mousse-freisteller-v2.png?v=1791185511"},{"product_id":"jose-gourmet-kalmare-in-ragoutsauce","title":"José Gourmet Squid in Ragout Sauce","description":"\u003ch2\u003eJosé Gourmet Squid in Ragout Sauce. Portuguese canned squid in the style of Caldeirada – spicy, tomato-based, with clove and bay leaf.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Squid in Ragout Sauce\u003c\/strong\u003e consists of squid from the Atlantic and Pacific in a spicy tomato sauce with pepper, clove, and bay leaf, in a 115g tin. The producer calls them \"Lulas de Caldeirada.\" This is not squid salad in vinegar or fried rings—it is a braised dish in a tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSquid in Ragout Sauce by José Gourmet\u003c\/strong\u003e bears the name of a Portuguese classic in its original language. In Portugal, \"Caldeirada\" is a fish or seafood stew, braised with tomato, onion, and spices. The sauce in this tin has exactly that character: thick, tomato-rich, and with a warm spice profile that is reminiscent of Sunday dinner. The manufacturer calls this variety \"Spiced Calamari in Ragout Sauce.\" Squid is a slender-bodied cephalopod whose flesh becomes tender when slow-cooked. For those who only know squid from the grill or the deep fryer, this tin offers a new perspective on the creature.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe squid is soft and succulent, with the slightly sweet, mild flavor that squid develops after braising. The sauce drives the dish. It is concentrated and tomato-based, with pepper providing a light heat. Clove and bay leaf add the characteristic warmth of a Portuguese stew without being overly sweet or perfumed.\u003c\/p\u003e\n\n\u003cp\u003eCompared to canned fish in oil, this tin is a complete little dish. The flavor is bold and savory, and it stands on its own even without a side dish. If you generally avoid cloves in savory food, you may not enjoy this seasoning. A milder tomato alternative would be the \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way to enjoy the squid is warm. Gently heat the contents of the tin in a small pot and serve with a piece of fresh white bread for dipping—this meal hardly needs anything else. They are also delicious cold, straight from the tin, as a tapa alongside a glass of wine or beer.\u003c\/p\u003e\n\n\u003cp\u003eWith pasta, this tin quickly becomes a main course. Cook spaghetti or linguine, warm the squid with its sauce and a spoonful of pasta water, toss everything together, and top with fresh parsley. They work just as well on a pizza or a slice of toasted crusty bread with garlic.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena, who develops the recipes for José Gourmet, turns the squid into tacos and calls the dish \"Tacolula,\" based on the Portuguese word for squid. At home, you can do it like this: briefly warm flour tortillas in a pan, distribute the squid and sauce over them, and top with red onion and a squeeze of lime.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour the squid and sauce over baked potatoes and add a dollop of yogurt. The acidity balances the spice, and the potato absorbs the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind José Gourmet is the Portuguese company 100MISTERIOS, Lda. According to the manufacturer, the squid comes from the Atlantic and Pacific. The brand views itself as a bridge between artisanal production and people who appreciate good food, explicitly citing fair relationships with suppliers as a core value.\u003c\/p\u003e\n\n\u003cp\u003eOn the outside, the tin becomes a small work of art. The illustration of the squid is by João Vaz de Carvalho, one of about 55 Portuguese artists who draw for the brand. On the website, Eugénio Roda tells the accompanying fable: A squid wanted to be a painter. He painted everything he saw, but then changed color and merged with his paintings. Thus, no one saw him at his own exhibitions. The packaging is made from recycled material and is intended to be kept.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe squid in ragout sauce is for anyone who enjoys squid and wants a quick, spicy meal in their pantry. It is perfect for those who love putting together tapas platters, and it makes a great gift for friends who love Portugal. In addition to individual tins, we offer the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003eJosé Gourmet 4-piece gift set\u003c\/a\u003e with sardines and mackerel. You can find more of the brand's tins on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. This tin contains mollusks.\u003c\/p\u003e\n\n\u003cp\u003eThe squid is not suitable for those looking for a neutral ingredient for their own recipes—the sauce and spices are integral to the product.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSquid in spicy tomato sauce with clove and bay leaf – the Portuguese canned squid for bread, pasta, and tapas.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"115 g","offer_id":59005057630540,"sku":"048LAG005","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-kalmare-in-ragoutsauce-freisteller-v2.png?v=1791185489"},{"product_id":"jose-gourmet-kleine-makrelen-in-olivenoel","title":"José Gourmet Small Mackerel in Olive Oil","description":"\u003ch2\u003eJosé Gourmet Small Mackerels in Olive Oil. Portuguese tinned fish with small mackerels – robust, succulent, with nothing but olive oil and salt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Small Mackerels in Olive Oil\u003c\/strong\u003e are a Portuguese tinned fish specialty: small mackerels, preserved in olive oil and seasoned with salt, in a 120g tin. Three ingredients, no sauce, no smoked flavor – mackerel in its purest form, just as it is served on bread in Portugal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerels in Olive Oil from José Gourmet\u003c\/strong\u003e are called \"Cavalinhas em Azeite\" in their original language. Cavalinhas are small mackerels, and in Portugal, they are among the classics on the pantry shelf alongside sardines and tuna. There, tinned fish in olive oil is not just an emergency ration, but a food staple in its own right, which, when served with bread, onions, and olives, makes a complete dinner. Mackerel is a \"peixe azul,\" an oily, blue fish with darker meat. The olive oil absorbs its flavor and keeps it succulent. A Tuesday evening, the fridge is almost empty: open the tin, pop some bread in the toaster, slice a tomato. Five minutes later, dinner is served.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eSmall mackerels taste more robust than tuna and more rounded than sardines. The meat is dark, succulent, and slightly oily, with the full taste of the sea for which mackerel is known. The olive oil coats the fish softly, and the salt enhances its natural flavor. There is nothing else in the tin, and very little else is needed.\u003c\/p\u003e\n\n\u003cp\u003eBecause the seasoning is so understated, you decide how to finish it: fresh with lemon, spicy with chili, or savory with onion. Those who only know mackerel as smoked will discover a lighter, more direct side of the fish here. If you are expecting mild, light fillets from your tinned fish, you are better off choosing the \u003ca href=\"\/en\/products\/jose-gourmet-thunfischfilet-in-olivenoel\"\u003eTuna Fillet in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThese small mackerels are best enjoyed plain on crusty bread. Toast a slice of sourdough bread, drizzle with a little oil from the tin, top with the mackerel, red onion, pepper, and a squeeze of lemon. Served with jacket potatoes and herb quark or a tomato salad, they make for a quick dinner.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena, who writes the recipes for José Gourmet, mixes the small mackerels into a Russian salad with potatoes, peas, and carrots. A second recipe features them on puff pastry with black-eyed peas and egg. Both ideas show how well this robust fish harmonizes with simple, satisfying ingredients.\u003c\/p\u003e\n\n\u003cp\u003eThey are also quick to prepare in pasta. Sauté garlic in the oil from the tin, add cherry tomatoes, break the mackerels into coarse pieces, and heat through briefly. Toss with spaghetti and parsley, and it's ready. The oil from the tin carries a lot of flavor, so it is well worth using.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerels with a little cream cheese, mustard, and chives to make a coarse spread. Served on pumpernickel, it makes for a supper that tastes like the coast.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is from Portugal; the brand owner is the company 100MISTERIOS, Lda. The brand states that it selects artisanal products and places value on high-quality ingredients whose natural character is to be preserved. It aims to maintain fair, honest relationships with both suppliers and customers.\u003c\/p\u003e\n\n\u003cp\u003eThe tin of small mackerels features an illustration by Francisco Providência. Each variety has its own image, designed by Portuguese artists. Together, they form a family of images that grows with every new variety. On the manufacturer's website, Eugénio Roda tells a fable about this variety: Mackerel don't swim, they gallop through the seas. In Portuguese, this is called \"cavalgam,\" which sounds similar to the name of the fish. The packaging is made of recycled material and is intended to be kept as a collector's item.\u003c\/p\u003e\n\n\u003ch3\u003eWho is it for?\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerels in olive oil are for anyone who likes fish with character and is looking for an uncomplicated tinned product for bread, salads, and pasta. They are a great addition to the pantry for quick evenings and make a perfect gift for people who appreciate both Portugal and good design. Other varieties featuring sardines and mackerel can be found in the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003eJosé Gourmet 4-piece Gift Set\u003c\/a\u003e. You can find the entire selection on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The tin contains fish.\u003c\/p\u003e\n\n\u003cp\u003eThe small mackerels are not suitable for those who prefer a very mild fish flavor – mackerel is robust and remains so even in oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall mackerels, olive oil, salt – the Portuguese tinned fish for bread, jacket potatoes, and quick pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"120 g","offer_id":59005057925452,"sku":"048LAG004","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-kleine-makrelen-in-olivenoel-freisteller-v2.png?v=1791185496"},{"product_id":"jose-gourmet-sardinen-in-tomatensauce","title":"José Gourmet Sardines in Tomato Sauce","description":"\u003ch2\u003eJosé Gourmet Sardines in Tomato Sauce. Portuguese canned sardines with tomato and olive oil – fruity, succulent, four ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Sardines in Tomato Sauce\u003c\/strong\u003e are a Portuguese canned fish: sardines from the Northeast Atlantic and Mediterranean in tomato and olive oil, seasoned with salt, 120g tin. No ketchup flavor, no thick ready-made sauce – just sardine and tomato, carefully balanced.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines in Tomato Sauce by José Gourmet\u003c\/strong\u003e are simply called \"Sardinhas em Tomate\" in the original. In Portugal, the sardine is the fish par excellence, served fresh off the grill in summer and from a tin all year round. The tomato version is, alongside sardines in oil, the second great classic on the shelf. According to the manufacturer, the sardines are caught at their peak, and the tomato and olive oil are also carefully selected. The difference compared to sardines in oil is obvious: the tomato adds fruitiness and acidity, making the fish more rounded. A Sunday morning, a late breakfast, and instead of jam, an open tin of sardines sits next to the bread basket.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines are succulent and tender, with the typical, savory taste of the small Atlantic fish. The tomato layer on top is fruity and slightly acidic. The olive oil connects the two and softens the sauce. With only four ingredients, the flavor is clear and direct: sardine, tomato, oil, salt.\u003c\/p\u003e\n\n\u003cp\u003eCompared to sardines in oil, the tomato version is milder and more accessible because the fruit frames the fish. Those trying sardines for the first time will find this a friendly introduction. Conversely, those seeking the pure, intense sardine flavor may find the tomato too dominant. For a fresher version with a citrus note, try the \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-mit-zitrone-in-olivenoel\"\u003eSardines with Lemon in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIt’s very simple with bread. Toast a slice of ciabatta or rustic bread, place the sardines with a little sauce on top, and finish with pepper and a few basil leaves. Served with a green salad with cucumber and red onions, it makes a light lunch.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena, who develops the recipes for José Gourmet, makes a club sandwich with this variety. Your quick version: toast bread, layer with lettuce, cucumber, and hard-boiled egg, and add the sardines in tomato in between. His second recipe is Penne alla puttanesca with sardines – pasta with tomato, olives, and capers.\u003c\/p\u003e\n\n\u003cp\u003eFor the puttanesca, sauté garlic in olive oil, add olives, capers, and the sardines along with their sauce, and heat briefly. Then toss with the penne and sprinkle with parsley. One tin is enough for two portions this way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the sardines and sauce on a halved, baked potato and add a little sour cream and chives. It’s ready in ten minutes and is very filling.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe brand José Gourmet belongs to the Portuguese company 100MISTERIOS, Lda. It selects artisanal products and sees itself as a bridge between those who produce quality and those who enjoy it. According to the manufacturer, the sardines for this tin come from the Northeast Atlantic and the Mediterranean.\u003c\/p\u003e\n\n\u003cp\u003eThe illustration on the tin is by Marta Madureira. Like every variety, this one features the work of a Portuguese artist. On their website, Eugénio Roda tells a fable about it: a sardine wanted to turn into a tomato. When it succeeded, it realized it didn't like the plain red color after all. It turned back into a sardine and invited the tomato to a conversation – a conversation between canned goods. The packaging is made of recycled material and is intended to be kept.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines in tomato sauce are for everyone who likes sardines or wants to discover them. For families, they are a quick meal to keep in the pantry. As a gift, they offer a little piece of Portugal with art on the packaging. More sardines and mackerel can be found in the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003eJosé Gourmet 4-pack gift set\u003c\/a\u003e. You can see the entire range on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The tin contains fish.\u003c\/p\u003e\n\n\u003cp\u003eThe sardines are not suitable for dishes that require long simmering, as the tender fish will fall apart; therefore, heat only briefly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardines, tomato, and olive oil – the Portuguese canned sardines for bread, sandwiches, and quick pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"120 g","offer_id":59005058154828,"sku":"048LAG003","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-sardinen-in-tomatensauce-freisteller.png?v=1790868811"},{"product_id":"jose-gourmet-thunfischfilet-in-olivenoel","title":"José Gourmet Tuna Fillets in Olive Oil","description":"\u003ch2\u003eJosé Gourmet tuna fillets in olive oil. Portuguese canned tuna with whole fillet pieces – juicy, firm, with only olive oil and salt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet tuna fillets in olive oil\u003c\/strong\u003e is a Portuguese tinned fish product: tuna fillets from the Atlantic and Southeast Pacific, preserved in olive oil and salted, 120g tin. No shredded tuna in brine, no spice blends – fillet pieces that you can pull apart with a fork.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna fillets in olive oil from José Gourmet\u003c\/strong\u003e are called \"Filetes de Atum em Azeite\" in Portuguese. The difference to standard canned tuna lies in the word fillet: instead of small pieces, the tin contains cohesive fillet pieces. In Portugal, olive oil is the classic preserving liquid for tuna. It keeps the fish juicy and absorbs its flavor. Therefore, the oil in the tin itself is an ingredient and should be served on the plate. Imagine a warm evening on the balcony. On the table, there is a plate of tomatoes, a piece of bread, and an opened tin of tuna that everyone helps themselves to.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna fillet is juicy and firm, with a texture that can be broken into flakes with a fork. The taste is well-rounded and mild yet savory, carried by the olive oil that softly envelops the fish. The salt enhances the natural flavor; there are no other spices in the tin. This keeps the focus squarely on the tuna.\u003c\/p\u003e\n\n\u003cp\u003eCompared to tuna in water or sunflower oil, the fillet in olive oil feels fuller and juicier. Anyone who only knows tuna as a dry salad topping will notice the difference with the very first bite. For spreads and dips, the creamy \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse\u003c\/a\u003e is the better choice, as the fillet plays to its strength as a whole piece.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe fillet is best enjoyed on its own. On a plate with tomatoes, olives, and a little onion, accompanied by some good bread, with the oil from the tin drizzled over it. For a salade Niçoise, place it over green beans, potatoes, egg, and olives. On toasted bread with capers and lemon, it makes for a quick snack.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena, who writes the recipes for José Gourmet, highlights two directions. One is down-to-earth: pasta with tuna and scrambled eggs, which he calls \"Massatovas.\" The other is the Italian classic Vitello tonnato—cold roast veal with a sauce made from tuna, capers, and mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003eFor quick pasta, warm up some garlic in the oil from the tin and add cherry tomatoes and capers. Fold the tuna in only at the end in coarse chunks. This keeps it juicy and helps it retain its shape. One tin is enough for two servings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the fillet with white beans, red onion, parsley, and a splash of lemon. This is a salad that even tastes great the next day at the office.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the tuna comes from the eastern and western Atlantic as well as the Southeast Pacific. José Gourmet is a Portuguese brand owned by the company 100MISTERIOS, Lda. They state that they choose artisanal products and value maintaining the natural integrity of high-quality ingredients.\u003c\/p\u003e\n\n\u003cp\u003eThe illustration on this tin is by Yara Kono. Each variety features an image by a Portuguese artist, and together they form a family of images consisting of around 55 names. Regarding the tuna, Eugénio Roda writes a small fable on their website: the tuna organized a swimming race and are still looking for the finish line to this day. The packaging made from recycled materials is intended to endure as a collector's item.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna fillets in olive oil are for everyone who enjoys eating tuna and wants whole fillet pieces on their plate instead of crumbs. It belongs in the pantry for salads, pasta, and quick dinners. As a gift, the illustrated tin is a thoughtful treat for people who enjoy cooking. You can find more tinned fish on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e. The tin contains fish.\u003c\/p\u003e\n\n\u003cp\u003eThe fillet is not suitable for long-simmered stews or casseroles. Intense heat will cause it to dry out and lose its structure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna fillet, olive oil, salt – the Portuguese canned tuna for salads, pasta, and a plate with bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"120 g","offer_id":59005058384204,"sku":"048LAG001","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-thunfischfilet-in-olivenoel-freisteller-v2.png?v=1791185519"},{"product_id":"olasagasti-sardellen-nach-baskischer-art","title":"Olasagasti Basque-style anchovies","description":"\u003ch2\u003eOlasagasti Basque-Style Anchovies. Fried anchovies in olive oil with a whole clove of garlic and cayenne chili – spicy, warm, and ready for tapas.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Basque-Style Anchovies\u003c\/strong\u003e are freshly caught anchovies from the Cantabrian Sea, fried and preserved in olive oil. Inside the tin: a whole garlic clove, a cayenne chili, wine vinegar, and salt. The tin contains 190 g, of which 100 g is fish, produced in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasque-Style Anchovies by Olasagasti\u003c\/strong\u003e are referred to by the manufacturer as “Anchoas a la Donostiarra” or “Anchoas al Ajillo.” Donostia is the Basque name for San Sebastián, and “al ajillo” translates roughly to “with garlic.” This refers to a preparation method in which the anchovies are fried in olive oil and seasoned with garlic and chili. This distinguishes this tin from the familiar anchovy fillets: these anchovies are freshly fried instead of being cured in salt for months. Olasagasti describes the result with a picture: the tin should taste like an afternoon on a terrace at the port of San Sebastián.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe anchovies are tender and have a clear taste of the sea. Frying them gives them a hearty, rounded note. The garlic provides warmth, and the cayenne chili adds a noticeable but gentle heat. A splash of wine vinegar keeps the whole thing fresh. Over time, the olive oil absorbs all three flavors and becomes a seasoning ingredient itself.\u003c\/p\u003e\n\n\u003cp\u003eAlmost half of the tin’s contents is olive oil. This is intentional, as the oil is just as much a part of the product as the fish. The garlic clove and chili are placed whole in the tin; you will see them immediately upon opening. If you like it spicier, chop the chili and add it to your bread. If you prefer it milder, simply leave it aside.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting anchovies to be heavily salted fillets for pizza or Caesar salad will find something different here. These anchovies are softer and milder in salt, but more flavorful thanks to the garlic and chili.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti offers two ideas, both of which revolve around the oil. You can use it for scrambled eggs, known in Spanish as “revuelto,” or for spaghetti marinara. For the scrambled eggs, heat two spoons of the oil from the tin, add beaten eggs, and fold in the anchovies at the end. For the pasta, toss the spaghetti in the oil, then add parsley and the broken-up anchovies.\u003c\/p\u003e\n\n\u003cp\u003eEnjoyed on their own, these anchovies are a tapa: place them on toasted white bread, drizzle with a little oil, and they are ready. They pair well with olives, grilled peppers, and a cool glass of white wine. Warm potatoes with parsley also benefit from a spoonful. The anchovies only need to be warmed, not cooked for long – they are already fried.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the remaining oil. A spoonful of it in a pan is the fastest base for vegetables, beans, or a fried egg.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The roots of the company date back to the late 19th century. Olasagasti primarily processes fish from the Cantabrian Sea. According to the manufacturer, anchovies from this region are caught each spring using traditional methods.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti states that they select the fish at the coastal fish auction halls, with fresh raw material arriving at the factory every morning. Experienced employees clean, cook, and pack them piece by piece by hand. Olasagasti states that they do not use any preservatives or coloring agents. The tin has a shelf life of five years at room temperature, according to the manufacturer. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who enjoys tapas and is looking for a quick, flavorful base for the pan or pasta. It is enough for a small tapas evening for two to four people. In the pantry, it is the go-to tin for an evening when you only have eggs, bread, and noodles on hand. It turns these into a meal with a Basque flair. If you prefer anchovies as a spread, try the \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna and anchovy cream\u003c\/a\u003e. You can find more preserves from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This product is not suitable for those who avoid garlic or are sensitive to chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFried anchovies with garlic and chili from the Basque Country – the canned fish perfect for tapas, scrambled eggs, and quick pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"190 g \/ 100 g","offer_id":59005062381900,"sku":"048OLA0017","price":9.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-sardellen-nach-baskischer-art.png?v=1790773078"},{"product_id":"olasagasti-atun-claro-gelbflossen-thunfisch-in-olivenoel","title":"Olasagasti Light Tuna Yellowfin Tuna in Olive Oil","description":"\u003ch2\u003eOlasagasti Atún Claro Yellowfin Tuna in olive oil. A solid loin of Atlantic tuna, preserved in olive oil – mild, velvety, and made for salads and sandwiches.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Atún Claro Yellowfin Tuna in olive oil\u003c\/strong\u003e features tuna as a compact loin, preserved in olive oil with a touch of salt. The can contains 112 g, 75 g of which is fish. According to Olasagasti, the pieces are sourced from the Atlantic, caught by Basque fisheries.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAtún Claro by Olasagasti\u003c\/strong\u003e is the Spanish name for yellowfin tuna, one of the larger tuna species of warm seas. In Spain, \"atún claro\" is the go-to tuna for salads, sandwiches, and savory pastries. Its meat is slightly darker than that of the white tuna, which the Spanish call \"Bonito del Norte.\" Olasagasti packs it as a \"tronco,\" meaning a compact loin that fills the tin. When opened, it sits in the oil, and you can break it into as large or small flakes as you need with a fork. There are only three ingredients on the label: tuna, olive oil, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the taste as delicate and the texture as velvety. That hits the mark. The tuna is mild and clean in flavor; the olive oil makes it succulent and well-rounded. The loin is firm enough for nice flakes yet still falls apart easily on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eThe salt is subtle, letting the fish shine. This makes the tin highly versatile: it pairs just as well with bold ingredients like capers, olives, and red onion as it does with egg, potato, and mayonnaise. Those expecting the particularly pale, very tender white tuna would be better served by a Bonito del Norte. Atún claro is slightly heartier and deeper in color.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti highlights three Spanish classics: empanadillas, ensaladilla, and sandwiches. Empanadillas are small pastries filled with tuna, tomato sauce, and chopped egg, baked or fried. Ensaladilla rusa is a potato salad with carrots, peas, mayonnaise, and tuna—a staple of Spanish tapas bars. Both dishes rely on the tuna staying succulent and contributing its flavor.\u003c\/p\u003e\n\n\u003cp\u003eIn a sandwich, the tuna is flaked onto bread, topped with tomato, lettuce, and a dollop of aioli. A green salad with olives, egg, and peppers also becomes a full meal with a tin of Atún claro. You can use the oil from the tin directly for the dressing, adding vinegar, salt, and pepper. When adding the fish to warm pasta, fold it in at the very end so that it remains juicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick ensaladilla, boil potatoes and carrots, let them cool, and mix with peas, mayonnaise, and the flaked tuna. Top with a few strips of roasted pepper.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, inland from the Basque coast. The company has its roots in the late 19th century and has been in business for over a hundred years. According to Olasagasti, the yellowfin tuna is caught on the high seas, carefully selected, and processed using traditional methods. For this tin, the manufacturer sources the best loins from the Atlantic, caught by Basque fisheries.\u003c\/p\u003e\n\n\u003cp\u003eIn the factory, experienced staff clean, steam, and pack the fish piece by piece by hand. According to Olasagasti, no preservatives or artificial colors are added. The manufacturer states that the tin has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who uses tuna in their daily cooking and values high-quality raw materials. It belongs in the pantry right next to pasta, potatoes, and eggs. It is a single serving for one person or the primary protein for a salad for two. Those who want to try white tuna should go for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e. It is also available with vinegar instead of just oil as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito del Norte in escabeche\u003c\/a\u003e. You can find all the preserved goods from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This small tin is not suitable as a main course for a larger group—there simply isn't enough in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eYellowfin tuna loin in olive oil – the Basque fish preserve for ensaladilla, empanadillas, and quick sandwiches.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"112 g","offer_id":59005062873420,"sku":"048OLA0015","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-atun-claro-gelbflossen-thunfisch-in-olivenoel-freisteller.png?v=1790868827"},{"product_id":"olasagasti-bonito-del-norte-filet-in-olivenoel","title":"Olasagasti Bonito del Norte fillets in olive oil","description":"\u003ch2\u003eOlasagasti Bonito del Norte Fillets in Olive Oil. White tuna fillets in a jar – line-caught, hand-packed, mild and succulent.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte Fillets in Olive Oil\u003c\/strong\u003e are fillets of white tuna from the Cantabrian Sea, preserved in olive oil with a touch of salt. The jar contains 190 g, of which 135 g is fish. Caught during the summer season, then hand-cut and placed in the jar shortly after being caught.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte by Olasagasti\u003c\/strong\u003e is the Spanish name for white tuna, also known as albacore (Latin: \u003cem\u003eThunnus alalunga\u003c\/em\u003e). Despite the name, it has little to do with the skipjack tuna, a smaller relative of the mackerel. Its fishing season on the Basque coast is the summer. Its flesh is light, delicate, and mild. The manufacturer calls this product \"Lomos de Bonito del Norte.\" \u003cem\u003eLomos\u003c\/em\u003e are the long, compact fillet pieces from the fish's body. In the jar, you can see them before opening, just as they were placed by hand.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe fillets are succulent and tender, with a clear, mild oceanic note. The light-colored flesh can be separated into large flakes that retain their shape. The olive oil coats the fish and gives it a melt-in-the-mouth texture without overpowering it. It is seasoned only with salt. This lets the tuna taste like itself and like the summer in which it was caught.\u003c\/p\u003e\n\n\u003cp\u003eCompared to canned tuna, the structure is particularly striking. Instead of flakes, you have whole pieces on your fork that feel like a freshly cooked fish fillet. Those who primarily know tuna as an ingredient for sauces and casseroles should try these fillets on their own first. They are far too good for long, slow-cooked stews.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti calculates that the jar serves two to four people. The manufacturer’s suggestions are simple: in salads, with rice, with roasted vegetables, or simply with some spring onions and bread. This is how the fillets are best enjoyed. A plate with tomatoes, spring onions, coarse salt, and the fillets on top makes a dinner for two.\u003c\/p\u003e\n\n\u003cp\u003eWhen serving with roasted vegetables, add the fillets to the peppers, zucchini, and onions only after cooking so they are just gently warmed through. For a quick lunch, pair with rice: lukewarm rice, a few drops of lemon, the fillets, and some of the oil from the jar. The oil has absorbed the flavor of the fish and works well for a dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Let the jar sit at room temperature for half an hour before serving. The oil becomes more liquid, the fillets are easier to lift out, and they taste fuller.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe jar comes from Conservas Olasagasti in Markina-Xemein in Biscay, near the ports of Ondarroa and Lekeitio. The family history dates back to the late 19th century, and the company has been in business for more than a hundred years. According to Olasagasti, the Bonito del Norte is caught individually by line, or \"a caña\" in Spanish. It is caught in the summer in the Cantabrian Sea.\u003c\/p\u003e\n\n\u003cp\u003eShortly after the catch, the fish are hand-cut and preserved. Olasagasti is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. Their Bonito del Norte is caught and processed exclusively on the Basque coast, and traceability is monitored by the Basque government. According to Olasagasti, no preservatives or artificial colors are used. The manufacturer states that the jar has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is for anyone who wants to make tuna the centerpiece of their plate. It fits perfectly on a tapas platter for guests or as a gift for those who enjoy cooking Spanish cuisine. For one person or a quick salad, the small tin of \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in Olive Oil\u003c\/a\u003e is sufficient. You can find more preserves from Markina on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This jar is not suitable for those looking for a heavily seasoned preserve – here you get only fish, oil, and salt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna fillets in a jar, line-caught and hand-packed – the Basque canned tuna for a well-laid table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"190 g","offer_id":59005063168332,"sku":"048OLA0014","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-filet-in-olivenoel-freisteller.png?v=1790868854"},{"product_id":"olasagasti-bonito-del-norte-thunfisch-in-escabeche","title":"Olasagasti Bonito del Norte white tuna in escabeche sauce","description":"\u003ch2\u003eOlasagasti Bonito del Norte Tuna in Escabeche. Solid white tuna in wine vinegar and olive oil – succulent, mild, and with a fine acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte Tuna in Escabeche\u003c\/strong\u003e is white tuna as a compact piece, preserved in wine vinegar, olive oil, and salt. The tin contains 120 g, of which 81 g is fish. Produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte in Escabeche by Olasagasti\u003c\/strong\u003e combines two Spanish terms. Bonito del Norte is white tuna, also known as albacore, Latin name \u003cem\u003eThunnus alalunga\u003c\/em\u003e. Escabeche is an ancient way of preserving cooked fish in a mixture of vinegar and oil. Formerly used for shelf life, today it is primarily for flavor. Many Escabeche recipes use onions, bay leaves, and spices. Olasagasti keeps it simple: wine vinegar, olive oil, and salt, nothing else. This keeps the focus on the fish, with the acidity merely providing an accent.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the fish as succulent, light in color, and mild, with just the right touch of Escabeche. That is exactly how it tastes. The meat is tender and can be divided into large flakes with a fork. The wine vinegar provides a fine, fresh acidity, while the olive oil rounds it out. It tastes fresher served chilled and fuller and more rounded at room temperature.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Bonito in pure olive oil, this tin seems brighter and more vibrant. It is therefore a good fit for dishes that might otherwise need a splash of lemon or vinegar. Those expecting an Escabeche with lots of onions and spices will find a restrained version here. The seasoning comes from the vinegar; the rest is fish.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti intends the tin as a single portion for salad, tapas, or \u003cem\u003etosta\u003c\/em\u003e, a toasted slice of bread with toppings. The infusion of oil and vinegar is expressly intended to be used as well. You can use it to dress vegetables or drizzle it over a bocadillo.\u003c\/p\u003e\n\n\u003cp\u003eFor a salad, mix tomatoes, red onions, and a few olives with the fish and use the infusion as a dressing. With boiled potatoes and green beans, it makes a complete lunch. On a tosta, the Bonito sits on toasted bread, topped with a little grilled bell pepper. In a bocadillo, it pairs well with lettuce, tomato, and hard-boiled egg. It is also a good partner for lentils or jarred white beans because the acidity makes the legumes feel lighter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour the infusion over lukewarm grilled bell peppers and place the fish on top. The acidity combines with the sweetness of the peppers, and you won't need any additional dressing.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The family history began at the end of the 19th century with Salvatore Orlando from Sicily and the Basque woman Simona Olasagasti. Their surname remains the brand name to this day. According to Olasagasti, the Bonito del Norte is caught individually by fishermen using hooks during the summer season in the Cantabrian Sea.\u003c\/p\u003e\n\n\u003cp\u003eAt the factory, the fish is processed by hand: cleaned, cooked, and placed in the tin piece by piece. Olasagasti belongs to the association \"Artesanos Conserveros de la Costa Vasca,\" whose Bonito del Norte is caught and processed on the Basque coast. According to the manufacturer, the tin has a shelf life of five years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis tin is for anyone who likes fish with a bit of acidity and wants to get a salad or a tapa on the table quickly. It fits in the office, on a picnic, and on a tapas platter next to olives and cheese. As a small tin, it is quickly opened and finished in a single meal. Those looking for the same fish in just oil can choose the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in Olive Oil\u003c\/a\u003e. For multiple people, there are fillets in a jar as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel\"\u003eBonito del Norte Filet\u003c\/a\u003e. You can find all of the company's preserves on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This tin is not suitable for those who avoid vinegar in their food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna in wine vinegar and olive oil from the Basque Country – the canned fish for salad, tosta, and bocadillo.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"120 g","offer_id":59005064937804,"sku":"048OLA0013","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-thunfisch-in-escabeche-freisteller.png?v=1790868862"},{"product_id":"olasagasti-bonito-del-norte-thunfisch-in-olivenoel","title":"Olasagasti Bonito del Norte tuna in olive oil","description":"\u003ch2\u003eOlasagasti Bonito del Norte tuna in olive oil. White tuna loin in olive oil – line-caught, light, mild, and juicy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Bonito del Norte tuna in olive oil\u003c\/strong\u003e is white tuna from the Cantabrian Sea, presented as a compact loin and preserved in olive oil with a touch of salt. Three ingredients, one single-serving can with a net weight of 112 g and a drained weight of 75 g, produced by Conservas Olasagasti in Markina-Xemein in the Basque Country.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBonito del Norte in olive oil by Olasagasti\u003c\/strong\u003e is the simplest way to get to know white tuna. Bonito del Norte is the Spanish name for albacore tuna, Latin name \u003cem\u003eThunnus alalunga\u003c\/em\u003e. Along the Basque coast, it is caught in the summer using the line-caught method. Its flesh is lighter and finer than most tuna found on supermarket shelves. Olasagasti packs it as a “tronco,” a compact loin that fills the can. You can break it apart with a fork into flakes as large as you like. The label lists three ingredients: Bonito del Norte, olive oil, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti describes the fish as juicy, light in color, and mild in flavor. This is exactly what sets it apart. The flesh is tender, separates into large, moist flakes, and has a clean, fishy taste rather than a metallic, canned flavor. The olive oil provides a silky mouthfeel and keeps it juicy. Since it is seasoned only with salt, the natural flavor of the fish remains the focus.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who is primarily familiar with standard canned tuna will notice the difference in texture. Instead of dry fibers, you have soft pieces on your fork. Those looking for a strong, dark tuna with a dominant flavor profile might find the Bonito a bit subtle; it is the refined, understated representative of its kind.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti designed this can as a single serving for a salad or a quick bocadillo. According to the producer, you can either use the oil or drain it, depending on the dish. For a salad, use the oil as a base for your dressing, adding a little vinegar and pepper. For a bocadillo, all you need is a baguette, the flaked fish, tomato slices, and a few green olives.\u003c\/p\u003e\n\n\u003cp\u003eIt is perhaps best enjoyed pure: on toasted white bread with a wedge of lemon and a pinch of pepper. It also pairs well with boiled potatoes and spring onions, green beans, or a plate of white beans with red onion. In pasta, stir it in only at the end so it remains juicy. It is too precious for long-simmered stews or casseroles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Flake the fish over a lukewarm potato salad with vinegar, oil, and spring onions. Use a spoonful of the oil from the can in the dressing to give the salad a taste of the seaside.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe can comes from Conservas Olasagasti in Markina-Xemein, Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The company’s history dates back to the late 19th century, when Salvatore Orlando brought his salting techniques from Sicily to the Cantabrian coast. Together with Simona Olasagasti, he founded the company that bears her name today.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Olasagasti, the Bonito del Norte is caught individually by line (in Spanish, “a caña”) in the Cantabrian Sea. It is processed by hand at the factory. The manufacturer states that no preservatives or artificial colors are used. Olasagasti belongs to the “Artesanos Conserveros de la Costa Vasca” association, whose traceability is monitored by the Basque government. According to the producer, the can has a shelf life of six years at room temperature. Allergen information: Contains fish.\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\n\u003cp\u003eThis can is for anyone who wants good tuna in their pantry and prefers to eat it pure rather than in a sauce. It makes a meal for one person or a topping for a salad for two. For those who enjoy a fine acidity, we recommend the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-escabeche\"\u003eBonito del Norte in Escabeche\u003c\/a\u003e. For guests and tapas platters, larger fillet pieces are available in jars as \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-filet-in-olivenoel\"\u003eBonito del Norte Fillet in Olive Oil\u003c\/a\u003e. You can find all the company’s canned goods on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. This small can is not suitable as a main course for a large group.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite tuna loin in olive oil from the Basque Country – the canned fish for salads, bocadillos, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"112 g \/ 75 g","offer_id":59005065986380,"sku":"048LAG012","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel-freisteller.png?v=1790868879"},{"product_id":"jose-gourmet-kleine-sardinen-in-olivenoel","title":"José Gourmet Kleine Sardinen in Olivenöl","description":"\u003ch2\u003eJosé Gourmet Kleine Sardinen in Olivenöl. Sardinenkonserve mit kleinen Fischen in Olivenöl – zart, mild und mit nur drei Zutaten.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Kleine Sardinen in Olivenöl\u003c\/strong\u003e sind eine portugiesische Sardinenkonserve: kleine Sardinen, eingelegt in Olivenöl und mit Salz gewürzt, in der 90-g-Dose. Keine Sauce, kein Rauch, keine Zitrone – nur der feine Geschmack der kleinen Fische.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKleine Sardinen in Olivenöl von José Gourmet\u003c\/strong\u003e heißen in Portugal „Petingas“. Mit dem Wort sind kleinere Sardinen gemeint, die zarter und milder ausfallen als die großen Fische vom Grill. In der Dose gehören sie zu den Klassikern der portugiesischen Konservenküche. Eine Sardinenkonserve in Olivenöl ist dabei schlicht gebaut: Fisch, Öl, Salz. Bei dieser Sorte stellen die Sardinen knapp drei Viertel des Inhalts, den Rest füllt fast vollständig das Olivenöl. Der Unterschied zur großen Ölsardine erinnert an den zwischen Frühkartoffeln und Lagerkartoffeln. Es ist derselbe Fisch, nur in seiner feineren Form. Für alle, die Sardinen bisher zu kräftig fanden, ist das oft der leichtere Einstieg.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDie kleinen Sardinen schmecken mild, rund und leicht salzig. Das Fleisch ist weich, der Meeresgeschmack ist deutlich da, drängt sich aber nicht in den Vordergrund. Das Olivenöl gibt dem Fisch Fülle und hält ihn saftig. Weil die Fische so klein sind, passt einer oft auf einen einzigen Bissen.\u003c\/p\u003e\n\n\u003cp\u003eGegenüber großen Sardinen fehlt etwas von deren Wucht, dafür gewinnen die Petingas an Feinheit. Die schlichte Würze lässt dir alle Wege offen: Zitrone macht sie frisch, Chili gibt Schärfe, Zwiebel macht sie herzhaft. Für Menschen, die eine kräftige, fast herbe Sardine mit viel Biss erwartet haben, wirkt diese Dose eher zurückhaltend.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eAm schönsten sind die kleinen Sardinen auf Brot, das kaum mehr braucht als Butter. Röste eine Scheibe Bauernbrot, streich Butter darauf und leg drei oder vier Fische nebeneinander. Grobes Salz, frischer Pfeffer und ein paar Ringe Frühlingszwiebel genügen. So steht nach Feierabend in fünf Minuten ein Abendbrot auf dem Tisch.\u003c\/p\u003e\n\n\u003cp\u003eIm Salat machen sie sich zwischen Gurke, Radieschen und Dill gut. Auch ein Tomatensalat mit roter Zwiebel und Petersilie verträgt ein paar Fische obendrauf. Warm kommen sie erst zum Schluss unter Spaghetti mit Knoblauch, Chili und abgeriebener Zitronenschale. Erwärme sie dabei nur kurz, damit das zarte Fleisch in Stücken bleibt. Das Öl aus der Dose nimmst du gleich zum Anschwitzen des Knoblauchs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Mach Sardinen-Eier für den Brunch. Halbiere hart gekochte Eier, verrühre das Eigelb mit etwas Öl aus der Dose und einem Hauch Senf. Zurück in die Eihälften damit und je eine kleine Sardine obenauf.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eHinter der portugiesischen Marke José Gourmet steht die Firma 100MISTERIOS, Lda. Für ihre Sardinen nennt sie Atlantik und Mittelmeer als Fanggebiete. Die kleinen Sardinen führt sie unter dem portugiesischen Namen Petingas, in Olivenöl ebenso wie in Tomate.\u003c\/p\u003e\n\n\u003cp\u003eEin Satz auf der Website der Marke erklärt viel über ihre Dosen: Bevor jemand das Produkt probiert, probiert er die Verpackung. Deshalb trägt jede Sorte ein eigenes Motiv, gezeichnet von portugiesischen Illustratorinnen und Illustratoren. Zusammen ergeben die Dosen eine Bilderfamilie, die mit jeder neuen Sorte wächst. Gestaltung und Art Direction verantwortet von Anfang an der Designer Luis Mendonça. Laut Hersteller ist das Material recycelt, und die leeren Dosen sollen als Sammelstücke weiterleben.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie kleinen Sardinen in Olivenöl sind für alle, die Fisch aus der Dose fein und mild mögen. Sie passen in den Vorratsschrank, in den Picknickkorb und auf den Tisch, wenn Freunde spontan vorbeischauen. Wer die größere Sardine in fruchtiger Sauce probieren möchte, greift zu den \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-in-tomatensauce\"\u003eSardinen in Tomatensauce\u003c\/a\u003e. Kleine Sardinen in Olivenöl und in Tomate gehören auch zum \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003e4er Geschenkset\u003c\/a\u003e. Das ganze Sortiment zeigt dir unsere \u003ca href=\"\/en\/collections\/jose-gourmet\"\u003eJosé-Gourmet-Seite\u003c\/a\u003e. Die 90-g-Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet sind die Petingas für alle, die eine Sardine mit Rauchnote oder kräftiger Würze suchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eKleine Sardinen in Olivenöl von José Gourmet – die zarte portugiesische Sardinenkonserve für Butterbrot, Salat und schnelle Pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"90 g","offer_id":59227935637836,"sku":"048LAG014","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-kleine-sardinen-in-olivenoel.jpg?v=1792148778"},{"product_id":"jose-gourmet-geraeucherte-makrelen-in-olivenoel","title":"José Gourmet Geräucherte Makrelen in Olivenöl","description":"\u003ch2\u003eJosé Gourmet Geräucherte Makrelen in Olivenöl. Makrelenkonserve mit Rauchnote in Olivenöl – rauchig, saftig und herzhaft.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eJosé Gourmet Geräucherte Makrelen in Olivenöl\u003c\/strong\u003e sind eine portugiesische Makrelenkonserve: Makrele in Olivenöl, zubereitet mit natürlichem Rauch und Salz, in der 120-g-Dose. Vier Zutaten, keine Sauce, keine Gewürzmischung – Räucherfisch für den Vorratsschrank.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGeräucherte Makrelen in Olivenöl von José Gourmet\u003c\/strong\u003e lösen ein kleines Küchenproblem. Räuchermakrele vom Fischhändler will in wenigen Tagen gegessen sein. In der Dose wartet der Rauchgeschmack im Schrank, bis du ihn brauchst. Eine Räucherfischkonserve verbindet zwei alte Wege, Fisch haltbar zu machen: das Räuchern und das Einlegen in Öl. Die Makrele passt gut dazu, denn sie ist ein fetter Fisch, in Portugal „peixe azul“ genannt. Ihr festes, dunkles Fleisch hält dem Rauch stand. Laut Zutatenliste besteht die Dose zu 70 Prozent aus Makrele und zu 29 Prozent aus Olivenöl. Dazu kommen natürlicher Rauch und Salz.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDer Rauch ist das Erste, was du wahrnimmst, und er begleitet dich bis zum letzten Bissen. Darunter liegt der volle, etwas dunkle Geschmack der Makrele. Das Fleisch ist saftig und zerfällt beim Zupfen in große Flocken. Das Olivenöl rundet die Rauchnote ab und verbindet sie mit dem Fisch. Am deutlichsten kommt der Rauch zur Geltung, wenn die Dose vorher Zimmertemperatur angenommen hat.\u003c\/p\u003e\n\n\u003cp\u003eIm Vergleich zu den \u003ca href=\"\/en\/products\/jose-gourmet-kleine-makrelen-in-olivenoel\"\u003ekleinen Makrelen in Olivenöl\u003c\/a\u003e ist diese Dose herzhafter und würziger. Die ungeräucherte Schwester schmeckt direkter nach Meer, diese hier eher nach Räucherkate. Für alle, die Rauchgeschmack nur in kleinen Dosen mögen, ist diese Sorte weniger geeignet.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eGeräucherte Makrele und Kartoffeln sind ein eingespieltes Paar. Brate Kartoffelscheiben in der Pfanne knusprig und heb die Makrele erst am Ende in Stücken darunter. Ein Spiegelei obendrauf und etwas Schnittlauch, schon ist das Abendessen fertig.\u003c\/p\u003e\n\n\u003cp\u003eAuf dunklem Vollkornbrot passen dünne Apfelscheiben und ein Hauch Meerrettich zur Rauchnote. Im Salat verträgt sich die Makrele mit Roter Bete, Feldsalat und ein paar Walnüssen. Auf einem Flammkuchen mit Lauch und Schmand legst du sie erst nach dem Backen auf, so bleibt sie saftig. Für eine schnelle Pasta erwärmst du Erbsen und Zitronenschale in etwas Öl aus der Dose und gibst die Makrele zum Schluss dazu. Das Öl aus der Dose trägt den Rauch weiter und gibt einem Dressing aus Zitrone und Senf eine herzhafte Note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Zupf die Makrele unter warmes Rührei, kurz bevor es stockt. Auf geröstetem Schwarzbrot mit Gurkenscheiben wird daraus ein Sonntagsfrühstück, das nach Küste schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet stammt aus Portugal und gehört zur Firma 100MISTERIOS, Lda. Mit Lachs, Sardinen und dieser Makrele führt die Marke mehrere geräucherte Sorten in Olivenöl. Nach eigener Aussage wählt sie handwerklich hergestellte Produkte aus, deren Zutaten möglichst unverfälscht bleiben sollen. Faire, ehrliche Beziehungen zu Lieferanten und Kunden nennt sie ausdrücklich als Grundsatz.\u003c\/p\u003e\n\n\u003cp\u003eNeben Fischkonserven gehören Patés, Olivenöle, Essige und Süßes zum Sortiment. Zu vielen Sorten veröffentlicht José Gourmet Rezepte des Kochs Luís Baena. Es gibt jeweils eine Variante für Kinder in der Küche und eine für erwachsene Feinschmecker. Kurze Geschichten von Eugénio Roda ergänzen sie. Die Dosen tragen Motive portugiesischer Illustratorinnen und Illustratoren und bestehen laut Hersteller aus recyceltem Material. Die Marke versteht sie als wachsende Familie von Bildern, die über den Verzehr hinaus bleiben soll.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie geräucherten Makrelen sind für alle, die Räucherfisch mögen und ihn gern griffbereit im Schrank haben. Sie retten den Abend, an dem der Einkauf ausfällt, und machen sich auf jedem Brettchen mit Brot und Gurken gut. Auf einem Abendbrottisch mit mehreren Fischsorten setzt sie den rauchigen Akzent neben milderen Konserven. Als Mitbringsel freuen sich Menschen darüber, die an der Küste groß geworden sind oder Portugal lieben. Wer noch mehr Rauch in der Dose sucht, probiert die \u003ca href=\"\/en\/products\/jose-gourmet-geraeucherte-sardinen-in-olivenoel\"\u003egeräucherten Sardinen in Olivenöl\u003c\/a\u003e. Weitere Fischkonserven der Marke findest du auf unserer \u003ca href=\"\/en\/collections\/jose-gourmet\"\u003eJosé-Gourmet-Seite\u003c\/a\u003e. Die 120-g-Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist sie für alle, die Makrele lieber pur und ganz ohne Rauch essen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGeräucherte Makrelen in Olivenöl von José Gourmet – die rauchige Makrelenkonserve für Bratkartoffeln, Schwarzbrot und schnelle Salate.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"120 g","offer_id":59227949629772,"sku":"048LAG013","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-geraeucherte-makrelen-olivenoel.jpg?v=1792148790"},{"product_id":"papa-anzois-sardinen-in-olivenoel","title":"Papa Anzóis Sardinen in Olivenöl","description":"\u003ch2\u003ePapa Anzóis Sardinen in Olivenöl. Portugiesische Sardinenkonserve von der Algarve – saftig, kräftig, nur mit Olivenöl und Salz.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Sardinen in Olivenöl\u003c\/strong\u003e sind eine handwerkliche Fischkonserve aus Parchal an der Algarve: Sardinen, natives Olivenöl und Salz in der 120-g-Dose. Ohne Sauce, ohne Gewürze, ohne Rauch – die Sorte für alle, die Sardine pur schmecken wollen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinen in Olivenöl von Papa Anzóis\u003c\/strong\u003e heißen beim Hersteller „Sardinhas com Azeite Virgem“. Das Entscheidende passiert, bevor der Fisch in die Dose kommt. Viele Konservenfabriken garen Sardinen vor. Die Conserveira do Arade geht einen anderen Weg und entzieht dem Fisch mit einem selbst entwickelten Verfahren Wasser. So soll die Sardine dem Geschmack des frischen Fangs so nah wie möglich bleiben. Danach liegt sie in nativem Olivenöl, gewürzt nur mit Salz. Gut zwei Drittel der Dose sind Fisch, knapp ein Drittel ist Öl. Freitagabend, die Woche war lang: Du stellst die Dose auf den Tisch, schneidest Brot, und zehn Minuten später wird gegessen.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDiese Sardinen schmecken kräftig und rund, mit dem vollen Meeresgeschmack, den ein fetter Fisch mitbringt. Das Fleisch ist zart und saftig, die Haut glänzt silbern. Das Olivenöl legt eine milde, leicht fruchtige Schicht darum, das Salz holt den Eigengeschmack nach vorn.\u003c\/p\u003e\n\n\u003cp\u003eWeil sonst nichts in der Dose ist, steht die Sardine allein im Mittelpunkt. Zitrone, Chili oder Tomate, die in anderen Sorten des Hauses mitspielen, fehlen hier bewusst. Gerade deshalb eignet sich diese Dose gut als Einstieg: Hier lernst du kennen, wie eine Papa-Anzóis-Sardine im Grundzustand schmeckt. Für milde, helle Fischfilets ist sie die falsche Wahl, denn Sardine bleibt Sardine.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eAm einfachsten kommt sie aufs Brot. Röste eine Scheibe Sauerteigbrot, träufle etwas Öl aus der Dose darüber und lege zwei, drei Sardinen darauf. Ein paar Ringe rote Zwiebel, grober Pfeffer, ein Spritzer Zitrone – fertig ist das Abendbrot.\u003c\/p\u003e\n\n\u003cp\u003eZu Pellkartoffeln mit Kräuterquark passt die Sardine ebenso wie zu einem Gurkensalat mit Dill. Für eine schnelle Pasta schwitzt du Knoblauch im Dosenöl an, gibst Kirschtomaten und Kapern dazu und hebst die Sardinen erst am Ende grob zerpflückt unter. So bleiben sie saftig. Auch ein Rührei verträgt ein paar Stücke Sardine und frischen Schnittlauch. Im Sommer legst du die Fische auf einen Teller mit Tomatenscheiben, roter Paprika und schwarzen Oliven. Das Öl aus der Dose dient dabei gleich als Dressing, ein Schuss Weißweinessig dazu genügt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Zerdrücke die Sardinen mit weicher Butter, einem Teelöffel Senf und etwas Zitronenabrieb zu einer groben Paste. Auf Schwarzbrot ist das ein Aufstrich für die Brotzeit, der nach Küste schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003ePapa Anzóis ist die Konservenmarke der Conserveira do Arade, einer kleinen Fischkonservenfabrik in Parchal in der Gemeinde Lagoa. Die Fabrik ist als handwerklicher Produzent zertifiziert. Sie arbeitet in kleinen, kontrollierten Chargen und setzt dabei bewusst auf Menschen statt auf Maschinen: Für gute Konserven, so der Hersteller, braucht es Handarbeit.\u003c\/p\u003e\n\n\u003cp\u003eDie Rohware stammt laut Hersteller wie der Markenname aus der Algarve. Auch die übrigen Zutaten kauft die Conserveira do Arade möglichst bei Erzeugern aus der Region ein. Bei dieser Sorte sind das nur zwei: das Olivenöl und das Salz. Die Dose zeigt damit am deutlichsten, wie viel vom Ergebnis am Fisch selbst und an der schonenden Vorbereitung hängt.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen in Olivenöl sind für alle, die Fischkonserven als vollwertige Mahlzeit schätzen und einen Vorrat für schnelle Abende suchen. Sie passen in die Speisekammer ebenso wie in ein Mitbringsel für Portugal-Fans. Wer dieselbe Sardine mit zertifiziertem Bio-Öl möchte, greift zu den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-in-nativem-bio-olivenoel-extra\"\u003eSardinen in nativem Bio-Olivenöl extra\u003c\/a\u003e. Mehr Würze bringen die \u003ca href=\"\/en\/products\/papa-anzois-geraeucherte-sardinen-in-olivenoel\"\u003egeräucherten Sardinen\u003c\/a\u003e mit. Alle Sorten findest du auf unserer \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für alle, die einen sehr zurückhaltenden Fischgeschmack bevorzugen – Sardine schmeckt kräftig, auch in Olivenöl.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardine, Olivenöl, Salz – die schlichteste Fischkonserve von Papa Anzóis für Brot, Kartoffeln und schnelle Pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59229962830156,"sku":"048CDA0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-sardinen-in-olivenoel.png?v=1792149663"},{"product_id":"papa-anzois-sardinen-in-nativem-bio-olivenoel-extra","title":"Papa Anzóis Sardinen in nativem Bio-Olivenöl extra","description":"\u003ch2\u003ePapa Anzóis Sardinen in nativem Bio-Olivenöl extra. Sardinenkonserve aus Portugal – mit Bio-Öl, zart und klar im Geschmack.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Sardinen in nativem Bio-Olivenöl extra\u003c\/strong\u003e sind eine portugiesische Fischkonserve in der 120-g-Dose. Sardinen von der Algarve liegen in nativem Olivenöl extra aus biologischer Landwirtschaft, gewürzt mit Salz. Bio-zertifiziert ist das Öl, der Fisch stammt aus Wildfang.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinen in nativem Bio-Olivenöl extra von Papa Anzóis\u003c\/strong\u003e stehen am Anfang der Marke: Als Papa Anzóis 2021 mit drei nummerierten Sorten startete, trug diese Dose die Nummer 1. Natives Olivenöl extra ist die höchste Güteklasse für Olivenöl. Es wird rein mechanisch aus Oliven gewonnen und darf keine sensorischen Fehler zeigen. Bei dieser Sorte kommt das Öl zusätzlich aus kontrolliert biologischem Anbau. Der Rest der Rezeptur ist so knapp wie bei der klassischen Ölsardine: Fisch, Öl, Salz. Stell dir einen Sonntagmittag vor, an dem die Küche kalt bleiben soll. Eine Schüssel Salat, frisches Brot, diese Dose in der Mitte – und alle greifen zu.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen sind zart und saftig, das Fleisch lässt sich mühelos von der Mittelgräte lösen. Im Mund schmecken sie deutlich nach Fisch, wirken dabei aber sauber und unaufdringlich. Das native Olivenöl extra bringt eine frische, grüne Note mit und liegt etwas fülliger auf der Zunge als ein einfaches natives Öl.\u003c\/p\u003e\n\n\u003cp\u003eIm direkten Vergleich mit den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-in-olivenoel\"\u003eSardinen in Olivenöl\u003c\/a\u003e desselben Hauses merkst du vor allem den Unterschied im Öl. Der Fischanteil ist mit 70 Prozent gleich, die Zubereitung ebenso. Wer das Öl gern mitverwendet, hat bei dieser Sorte mehr davon.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eWeil das Öl hier eine eigene Rolle spielt, lohnt es sich, es aufzufangen. Mach daraus einen Brotsalat nach Art der Panzanella: altbackenes Weißbrot in Würfeln, reife Tomaten, Gurke und rote Zwiebel, angemacht mit dem Dosenöl und etwas Rotweinessig. Die Sardinen legst du zum Schluss obenauf.\u003c\/p\u003e\n\n\u003cp\u003eDer Autor Fernando Melo hat die Nummer 1 im Diário de Notícias mit einer Creme aus frischen Mandeln kombiniert. Das klingt ungewöhnlich, funktioniert aber: Die milde Süße der Mandeln fängt die Würze der Sardine auf. Alltagstauglicher wird es mit jungem Spinat, einem wachsweichen Ei und ein paar Tropfen Zitrone. Auch auf einem Kartoffelsalat mit Essig und Öl macht sich die Sardine gut. Für ein Picknick füllst du Sardinen, Tomatenwürfel und Rucola in ein aufgeschnittenes Baguette. Das Bio-Öl aus der Dose ersetzt dabei die Butter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Röste eine Scheibe Weißbrot im Ofen, reibe sie mit einer halbierten Knoblauchzehe ab und beträufle sie mit dem Öl aus der Dose. Darauf eine Sardine und ein Blatt Basilikum – mehr braucht dieser Happen nicht.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eDie Bio-Angabe dieser Dose gilt dem Olivenöl. Es stammt laut Etikett aus biologischer Landwirtschaft, kontrolliert von der portugiesischen Öko-Kontrollstelle Certiplanet mit der Code-Nummer PT-BIO-04. Für den Fisch selbst gibt es kein Bio-Siegel: Wild gefangene Meeresfische lassen sich nach EU-Öko-Recht grundsätzlich nicht als bio zertifizieren.\u003c\/p\u003e\n\n\u003cp\u003eVerarbeitet wird die Sardine in der Fabrik der Conserveira do Arade in Parchal an der Algarve. Statt die Fische vorzugaren, nutzt das Haus ein selbst entwickeltes Verfahren, bei dem dem Fisch Wasser entzogen wird. Die Fabrik arbeitet in kleinen Chargen und legt Wert auf Handarbeit. Für die Zutaten greift sie, wo es geht, auf Erzeuger aus der Region zurück.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDiese Sardinen sind für alle, die bei Fischkonserven auf die Herkunft der Zutaten achten und ein Öl mit Bio-Zertifikat bevorzugen. Sie eignen sich als Vorrat für schnelle Mittagessen und als kleines Geschenk für Menschen, die gern kochen. Wer statt Sardine einen festeren Fisch in Bio-Öl sucht, findet ihn im \u003ca href=\"\/en\/products\/papa-anzois-stoecker-in-nativem-bio-olivenoel-extra\"\u003eStöcker in nativem Bio-Olivenöl extra\u003c\/a\u003e. Die ganze Auswahl zeigt unsere \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für alle, die eine Bio-Sardine im Sinne eines Bio-Fischs erwarten – das Zertifikat bezieht sich nur auf das Öl.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardinen von der Algarve in nativem Bio-Olivenöl extra – die Nummer 1 von Papa Anzóis für Linsen, Brot und Salat.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230018437452,"sku":"048CDA0010","price":6.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-sardinen-olivenoel.png?v=1792149675"},{"product_id":"papa-anzois-geraeucherte-sardinen-in-olivenoel","title":"Papa Anzóis Geräucherte Sardinen in Olivenöl","description":"\u003ch2\u003ePapa Anzóis Geräucherte Sardinen in Olivenöl. Räucherfisch-Konserve aus Portugal – würzig, zart, in nativem Olivenöl.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Geräucherte Sardinen in Olivenöl\u003c\/strong\u003e sind eine Fischkonserve aus Parchal an der Algarve: geräucherte Sardinen, natives Olivenöl und Salz in der 120-g-Dose. Rauchig und herzhaft – eine Ölsardine für alle, die es kräftiger mögen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGeräucherte Sardinen in Olivenöl von Papa Anzóis\u003c\/strong\u003e verbinden zwei Arten, Fisch haltbar zu machen: das Räuchern und das Einlegen in Öl. Beim Räuchern nimmt die Sardine Aromen aus dem Rauch auf, Das Fleisch wird dabei etwas fester. Anschließend kommt sie in natives Olivenöl, das sie saftig hält. Im Vergleich zur klassischen Ölsardine ist der Fischanteil mit 65 Prozent etwas geringer, der Ölanteil liegt ebenfalls bei 30 Prozent. Grauer Novembertag, draußen regnet es seit dem Morgen: Genau dann passt eine Dose, deren Inhalt nach Feuer und Meer zugleich schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eBeim Öffnen steigt zuerst der Rauch in die Nase, warm und herzhaft. Das Fleisch der Sardinen ist zart und geschmeidig. Auf der Zunge liegt der typische Sardinengeschmack, getragen von einer würzigen Räuchernote, die lange nachklingt.\u003c\/p\u003e\n\n\u003cp\u003eDas Olivenöl nimmt einen Teil dieses Aromas auf und wird selbst zur Würze. Im Vergleich mit den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-in-olivenoel\"\u003eSardinen in Olivenöl\u003c\/a\u003e wirkt diese Sorte runder und kräftiger, weniger nach frischem Meer und mehr nach Kaminabend. Wer Rauchgeschmack grundsätzlich meidet, sollte bei der ungeräucherten Variante bleiben.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eGeräucherte Sardinen sind die richtige Dose für Häppchen. Lege sie in Stücken auf Scheiben von Pumpernickel oder kleine Roggenbrötchen, setze einen Klecks Frischkäse und etwas Schnittlauch darauf. Für eine Runde Gäste reicht eine Dose für ein ganzes Brett.\u003c\/p\u003e\n\n\u003cp\u003eZum Frühstück passen sie zu Rührei oder einem weich gekochten Ei. Mit einem Stück Vollkornbrot daneben ist das ein Frühstück für einen langen Tag. Mittags kommen sie auf Bratkartoffeln mit Zwiebeln oder auf einen Linsensalat mit Senfdressing. Auch ein Kartoffelsalat mit Gurke, Dill und etwas Senf verträgt die Räuchernote gut.\u003c\/p\u003e\n\n\u003cp\u003eFür eine schnelle Pasta zerpflückst du die Sardinen und schwenkst sie mit Knoblauch, Zitronenschale und dem Öl aus der Dose unter Spaghetti. Erhitze sie nur kurz, damit sie saftig bleiben.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Mische die zerdrückten Sardinen mit Schmand, etwas Meerrettich und Zitronensaft. Diese Räucherfisch-Creme schmeckt auf dunklem Brot oder zu Pellkartoffeln.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eDie Conserveira do Arade liegt in Parchal, einem Ort an der Mündung des Rio Arade in der Gemeinde Lagoa. Auf der anderen Seite der Brücke beginnt Portimão. Gegründet wurde die Firma 2015, benannt nach dem Fluss, an dem sie steht.\u003c\/p\u003e\n\n\u003cp\u003eDie Gegend um den Arade war früher eng mit der Fischkonservenherstellung verbunden. Ende des 20. Jahrhunderts schlossen die Fabriken, laut Hersteller blieb das Becken danach ohne eigene Konservenproduktion. Die Conserveira do Arade will diese Tradition wieder aufnehmen, mit eigenen Herstellungsverfahren und viel Handarbeit. Seit 2021 kommen unter dem Namen Papa Anzóis wieder Fischkonserven aus der Region. Neben den Papa-Anzóis-Dosen stellt die Fabrik auch die Marke Saboreal her, Fisch mit Gemüse zum Aufs-Brot-Streichen. Wer an die Algarve reist, kann die Produktion nach Anmeldung besichtigen, inklusive Verkostung.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie geräucherten Sardinen sind für alle, die herzhafte Aromen mögen und Fischkonserven gern als Brotbelag oder Vorspeise servieren. Sie passen auf ein Abendbrotbrett genauso wie in ein Geschenk zusammen mit gutem Brot. Auch wer Sardinen bisher zu einfach fand, entdeckt mit dem Rauch eine neue Seite des Fischs. Die Dose ist lange haltbar und eignet sich deshalb gut als Vorrat für spontanen Besuch. Wer es lieber scharf mag, probiert die \u003ca href=\"\/en\/products\/papa-anzois-sardinen-mit-chili-und-olivenoel\"\u003eSardinen mit Chili und Olivenöl\u003c\/a\u003e. Alle Sorten des Hauses findest du auf unserer \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet sind die geräucherten Sardinen für Gerichte, die einen frischen, hellen Fischgeschmack brauchen, etwa einen sommerlichen Zitronensalat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGeräucherte Sardinen in nativem Olivenöl – die würzige Fischkonserve von Papa Anzóis für Schwarzbrot, Rührei und Pellkartoffeln.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230073454924,"sku":"048CDA0005","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-geraeucherte-sardinen-olivenoel.png?v=1792149686"},{"product_id":"papa-anzois-sardinen-mit-zitrone-und-olivenoel","title":"Papa Anzóis Sardinen mit Zitrone und Olivenöl","description":"\u003ch2\u003ePapa Anzóis Sardinen mit Zitrone und Olivenöl. Ölsardinen aus Portugal – frisch, hell und mit spürbarer Zitronensäure.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Sardinen mit Zitrone und Olivenöl\u003c\/strong\u003e kommen aus Parchal an der Algarve: Sardinen mit Zitrone, nativem Olivenöl und Salz in der 120-g-Dose. Vier Zutaten, ein frischer, heller Geschmack – die Sorte für Sommerteller und leichte Pasta.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinen mit Zitrone und Olivenöl von Papa Anzóis\u003c\/strong\u003e – hier ist die Zitrone fester Teil der Füllung. Ein Achtel des Doseninhalts ist Zitrone, dafür ist der Ölanteil kleiner als bei der klassischen Sorte. Das verändert den Charakter deutlich: Die Säure der Frucht zieht ins Öl und in den Fisch, der dadurch frischer und leichter wirkt. Beim Hersteller heißen sie „Sardinhas com Limão e Azeite“. Ein Dienstag im März, der erste warme Tag des Jahres, du sitzt mit einem Teller auf dem Balkon. Ein Stück Brot, ein paar Tomaten, diese Dose – und es fühlt sich an wie ein Vorgriff auf den Sommer.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen sind saftig und zart, mit dem vertrauten Geschmack nach Meer. Darüber liegt die Zitrone: frisch, leicht säuerlich und mit einer feinen Bitternote aus der Schale. Das native Olivenöl verbindet beides und bekommt selbst einen zitronigen Duft.\u003c\/p\u003e\n\n\u003cp\u003eIm Vergleich mit den Sardinen in reinem Olivenöl schmeckt diese Sorte weniger fettig und klarer. Die Säure macht sie zu einer guten Wahl für alle, die Sardinen mögen, ihnen pur aber zu wenig Frische finden. Wer Zitrone im Fisch grundsätzlich lieber selbst dosiert, greift zur ungewürzten Variante.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eDie Zitrone ist schon in der Dose, also kannst du die Sardinen direkt verwenden. Am schnellsten geht es mit Pasta: Koche Spaghetti, gib Kirschtomaten, Basilikum und das Öl aus der Dose dazu und lege die Sardinen am Ende darauf. Lauwarm serviert schmeckt das am besten. Eine ähnliche Kombination mit Ochsenherztomate hat der Autor Fernando Melo im Diário de Notícias für diese Sorte beschrieben.\u003c\/p\u003e\n\n\u003cp\u003eFür einen Salat mischst du junge Kartoffeln, grüne Erbsen und Frühlingszwiebeln. Die Sardinen kommen in Stücken obenauf, das zitronige Öl ersetzt das Dressing. Auch zu einem Tomatensalat mit Kapern und Basilikum passt die Sorte gut. Auf geröstetem Weißbrot mit Ricotta wird sie zum leichten Abendessen. Und wenn Gäste kommen, setzt du kleine Stücke auf Gurkenscheiben und streust frischen Dill darüber.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Verrühre das Öl aus der Dose mit einem Löffel Joghurt, etwas Salz und Pfeffer. Diese Sauce passt zu Ofenkartoffeln, auf die du die Sardinen legst.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eIm Juli 2021 brachte die Conserveira do Arade die ersten Papa-Anzóis-Konserven auf den Markt. Laut Hersteller kamen damit die Fischdosen in den Barlavento zurück, den westlichen Teil der Algarve. Die Sardinen mit Zitrone gehörten zu den ersten drei Sorten und trugen die Nummer 2.\u003c\/p\u003e\n\n\u003cp\u003eDer Diário de Notícias stellte die Marke im Oktober 2021 als erste neue Konservenmarke des Barlavento seit mehreren Jahrzehnten vor. Hergestellt wird in Parchal bei Portimão, in kleinen Chargen und mit viel Handarbeit. Vor dem Einlegen entzieht die Fabrik dem Fisch nach einem selbst entwickelten Verfahren Wasser, statt ihn vorzugaren. Die übrigen Zutaten, hier die Zitrone und das Öl, bezieht die Fabrik möglichst aus der Region.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDiese Sardinen sind für alle, die Fischkonserven gern frisch und leicht essen, im Salat, auf Pasta oder auf Brot. Sie eignen sich für warme Tage und für alle, die Sardinen mit wenig Aufwand in ein Mittagessen verwandeln wollen. Denselben Zitronen-Ansatz mit einem festeren Fisch findest du im \u003ca href=\"\/en\/products\/papa-anzois-stoecker-mit-zitrone-und-olivenoel\"\u003eStöcker mit Zitrone und Olivenöl\u003c\/a\u003e. Wer es feurig mag, nimmt die \u003ca href=\"\/en\/products\/papa-anzois-sardinen-mit-chili-und-olivenoel\"\u003eSardinen mit Chili\u003c\/a\u003e. Die ganze Auswahl zeigt unsere \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für herzhafte Schmorgerichte, in denen die Zitronensäure stören würde, etwa für einen Eintopf mit Tomate und Paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardinen mit Zitrone und Olivenöl – die helle, frische Fischkonserve von Papa Anzóis für Pasta, Salat und Brot.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230123360588,"sku":"048CDA0002","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-sardinen-limette.png?v=1792149697"},{"product_id":"papa-anzois-sardinen-mit-chili-und-olivenoel","title":"Papa Anzóis Sardinen mit Chili und Olivenöl","description":"\u003ch2\u003ePapa Anzóis Sardinen mit Chili und Olivenöl. Scharfe Sardinenkonserve aus Portugal – mit Malagueta, würzig und saftig.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Sardinen mit Chili und Olivenöl\u003c\/strong\u003e sind eine scharfe Fischkonserve aus Parchal an der Algarve: Sardinen, natives Olivenöl, Chili und Salz in der 120-g-Dose. Die Schärfe sitzt vor allem im Öl, die Sardine behält ihren eigenen Geschmack.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinen mit Chili und Olivenöl von Papa Anzóis\u003c\/strong\u003e heißen im Original „Sardinha com Malagueta e Azeite“. Malagueta ist in Portugal das Wort für kleine, scharfe Chilischoten, die dort viele Gerichte würzen. In dieser Dose machen sie acht Prozent des Inhalts aus, dazu kommen 70 Prozent Sardine und natives Olivenöl. Das Öl nimmt die Schärfe auf und verteilt sie, sodass jeder Bissen etwas davon abbekommt. Samstagabend, Freunde kommen spontan vorbei, im Kühlschrank ist wenig: Brot rösten, Dose öffnen, und auf dem Tisch steht etwas, über das alle reden.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen sind saftig, zart und kräftig im Geschmack. Die Chili bringt eine deutliche, warme Schärfe, die sich langsam aufbaut und eine Weile im Mund bleibt. Je mehr Öl du mitnimmst, desto feuriger wird es.\u003c\/p\u003e\n\n\u003cp\u003eDie Schärfe ist spürbar, aber nicht überwältigend. Sie lässt Raum für den salzigen, meerigen Geschmack der Sardine. Wer Chili nur in Spuren verträgt, sollte das Öl abtropfen lassen und den Fisch pur essen. Für Kinder und sehr empfindliche Gaumen ist die Dose zu scharf.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eDie Conserveira do Arade hat selbst ein Rezept für diese Sorte veröffentlicht: eine Bruschetta. Dafür schneidest du kräftiges Brot in dicke Scheiben, beträufelst sie mit Öl aus der Dose und röstest sie in der Pfanne. Darauf kommen gehackter Knoblauch, Zwiebel und halbierte Kirschtomaten, bis die Tomaten Saft ziehen. Zum Schluss legst du die Sardinen darauf, gibst noch etwas Öl darüber und streust Basilikum.\u003c\/p\u003e\n\n\u003cp\u003eAuch zu Hülsenfrüchten passt die Schärfe gut. Erwärme weiße Bohnen mit Rosmarin und Knoblauch und lege die Sardinen in Stücken darauf. Ein Spritzer Zitrone gleicht die Schärfe aus. Dazu passt ein Stück kräftiges Landbrot, mit dem du die Reste aus dem Teller wischst. Für eine scharfe Pasta reicht das Öl aus der Dose als Grundlage, Knoblauch und Petersilie dazu – fertig. Zu Ofenkürbis mit Feta und Thymian wird die Dose zum vollständigen Abendessen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Gib das restliche Chiliöl aus der Dose an ein Spiegelei am nächsten Morgen. Es würzt das Ei, ohne dass du nachsalzen musst.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eDer Name Papa Anzóis geht laut Diário de Notícias auf einen Ort im Barlavento zurück, der früher ein wichtiger Standort der Konservenproduktion war. Die Conserveira do Arade knüpft mit der Marke bewusst an diese Geschichte an. Nach Herstellerangaben entstand Papa Anzóis aus dem Wunsch, zu den Wurzeln der Konservenherstellung in der westlichen Algarve zurückzukehren.\u003c\/p\u003e\n\n\u003cp\u003eDie Sardinen mit Chili gehörten 2021 zu den ersten drei Sorten und tragen die Nummer 3, so steht es auch im Bruschetta-Rezept des Herstellers. Gefertigt werden sie in Parchal, in kleinen Chargen und mit viel Handarbeit. Wie bei allen Sorten der Marke wird der Fisch vorher nach einem eigenen Verfahren entwässert, statt ihn vorzugaren. Laut Hersteller ist diese Sorte zwei Jahre haltbar, die übrigen Sorten vier Jahre.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen mit Chili sind für alle, die Schärfe mögen und Fischkonserven gern zum Aperitif, auf Brot oder in Hülsenfrüchten essen. Sie passen in jede Vorratskammer für schnelle, würzige Abende und auf jedes Häppchenbrett. Wer lieber frische Säure statt Schärfe möchte, greift zu den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-mit-zitrone-und-olivenoel\"\u003eSardinen mit Zitrone und Olivenöl\u003c\/a\u003e. Eine milde Variante mit Sauce sind die \u003ca href=\"\/en\/products\/papa-anzois-sardinen-in-tomatensauce\"\u003eSardinen in Tomatensauce\u003c\/a\u003e. Alle Sorten findest du auf unserer \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für alle, die gar keine Schärfe mögen – das Chiliöl würzt den ganzen Doseninhalt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardinen mit Malagueta und Olivenöl – die scharfe Fischkonserve von Papa Anzóis für Bruschetta, Bohnen und Pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230176280908,"sku":"048CDA0003","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-sardinen-chili.png?v=1792149709"},{"product_id":"papa-anzois-sardinen-in-tomatensauce","title":"Papa Anzóis Sardinen in Tomatensauce","description":"\u003ch2\u003ePapa Anzóis Sardinen in Tomatensauce. Portugiesische Fischkonserve mit Sauce – fruchtig, mild, mit Zwiebel und Oregano.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Sardinen in Tomatensauce\u003c\/strong\u003e sind eine Fischkonserve aus Parchal an der Algarve. In der 120-g-Dose liegen Sardinen in einer Sauce aus Tomate, Zwiebel, nativem Olivenöl, Oregano und etwas Essig. Die milde Sorte für Reis, Pasta und Brot.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinen in Tomatensauce von Papa Anzóis\u003c\/strong\u003e sind die Sorte mit der meisten Begleitung. Der Fisch macht 65 Prozent der Dose aus. Dazu kommt eine richtige Sauce mit 22 Prozent Tomate, dazu Zwiebel, natives Olivenöl, Salz, Oregano und ein Schuss Essig. Die Sauce ist damit Teil des Gerichts, nicht nur Aufgussflüssigkeit wie das Öl bei den anderen Sorten. Beim Hersteller heißt die Dose schlicht „Sardinha em Tomate“. Mittwochabend, die Kinder haben Hunger, und im Schrank steht ein Paket Spaghetti. Zehn Minuten später dampft eine Pfanne mit Nudeln, Tomate und Sardine auf dem Tisch.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDie Sauce schmeckt fruchtig nach Tomate, mit einer milden Süße von der Zwiebel und einer würzigen, leicht herben Note vom Oregano. Der Essig sorgt für eine dezente Säure, die das Ganze frisch hält. Die Sardinen darin sind saftig und kräftig, ihr Meeresgeschmack wird von der Tomate etwas abgerundet.\u003c\/p\u003e\n\n\u003cp\u003eInsgesamt ist diese Sorte die mildeste im Sortiment von Papa Anzóis, die wir führen. Wer Sardinen pur zu intensiv findet, kommt mit der Tomatensauce oft leichter auf den Geschmack. Schärfe enthält sie keine – die bringt bei Bedarf eine Prise Chiliflocken.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eDie Sauce ist schon fertig, du musst sie nur noch erwärmen. Am besten gelingt das in einem kleinen Topf bei sanfter Hitze, damit die Sardinen ganz bleiben. Über Penne gegeben, mit frischem Basilikum und etwas geriebenem Pecorino, ist das Abendessen in einer Viertelstunde auf dem Tisch.\u003c\/p\u003e\n\n\u003cp\u003eAuf geröstetem Bauernbrot schmecken die Sardinen samt Sauce auch kalt, mit ein paar Ringen roter Zwiebel und grobem Pfeffer. Für gefüllte Paprika zerdrückst du den Doseninhalt mit gekochtem Bulgur und Petersilie, füllst die Schoten damit und backst sie zwanzig Minuten im Ofen. Ein Ofengericht gelingt mit vorgegarten Kartoffelscheiben: Sardinen und Sauce darauf verteilen, Semmelbrösel darüber, kurz bei starker Hitze überbacken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Erwärme die Sardinen mit Sauce in einer kleinen Pfanne, drücke zwei Mulden hinein und schlage je ein Ei hinein. Mit Deckel stocken lassen, bis das Eiweiß fest ist, und mit Brot direkt aus der Pfanne essen.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eFür die Conserveira do Arade zählen die Zutaten neben dem Fisch. Das Haus bezieht sie, wo es möglich ist, bei Erzeugern aus der Umgebung. Je näher die Rohware an der Küche liegt, desto frischer kommt sie an, so die Überzeugung der Fabrik. Bei dieser Dose kommen zum Fisch Tomate, Zwiebel und Oregano hinzu. Welche Höfe im Einzelnen liefern, nennt der Hersteller nicht. Belegt ist aber der Grundsatz: Die Conserveira do Arade will mit dem arbeiten, was die Algarve selbst hervorbringt.\u003c\/p\u003e\n\n\u003cp\u003eDie Fabrik in Parchal ist als handwerklicher Produzent zertifiziert und setzt auf Handarbeit statt auf Maschinen. Neben der milden Tomatensauce stellt sie auch eine pikante Fassung her, die wir aktuell nicht führen. Für Schärfe sind bei uns die Sardinen mit Chili die richtige Wahl.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDie Sardinen in Tomatensauce sind für Familien und für alle, die Fischkonserven gern warm essen. Sie passen auch zu Menschen, denen Sardine pur zu kräftig ist. Sie gehören in jeden Vorratsschrank als Basis für schnelle Pasta- und Reisgerichte. Mehr Schärfe bringen die \u003ca href=\"\/en\/products\/papa-anzois-sardinen-mit-chili-und-olivenoel\"\u003eSardinen mit Chili und Olivenöl\u003c\/a\u003e. Die Sardine ganz ohne Sauce findest du in den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-in-olivenoel\"\u003eSardinen in Olivenöl\u003c\/a\u003e. Alle Sorten zeigt unsere \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch und Sulfite (aus dem Essig).\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für Gerichte, bei denen die Sardine allein im Mittelpunkt stehen soll – die Tomatensauce prägt den Geschmack deutlich mit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardinen in Tomatensauce mit Zwiebel und Oregano – die milde Fischkonserve von Papa Anzóis für Spaghetti, Reis und Brot.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230225629516,"sku":"048CDA0004","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-sardinen-in-tomatensauce.png?v=1792149720"},{"product_id":"papa-anzois-stoecker-in-nativem-bio-olivenoel-extra","title":"Papa Anzóis Stöcker in nativem Bio-Olivenöl extra","description":"\u003ch2\u003ePapa Anzóis Stöcker in nativem Bio-Olivenöl extra. Fischkonserve mit Bastardmakrele von der Algarve – fest, mild, in Bio-Öl.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Stöcker in nativem Bio-Olivenöl extra\u003c\/strong\u003e ist eine portugiesische Fischkonserve in der 120-g-Dose. Stöcker, auch Bastardmakrele genannt, liegt hier in nativem Olivenöl extra aus biologischer Landwirtschaft, gewürzt mit Salz. Das Bio-Zertifikat gilt dem Öl.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStöcker in nativem Bio-Olivenöl extra von Papa Anzóis\u003c\/strong\u003e heißt in Portugal „Carapaus com Azeite Virgem Extra Biológico“. Der Stöcker gehört zur Gattung Trachurus und wird je nach Region auch Bastardmakrele, Holzmakrele oder Schildmakrele genannt. Trotz dieser Namen ist er keine echte Makrele, sondern zählt zu den Stachelmakrelen. Erkennbar ist er an einer Reihe harter Schuppenplatten entlang der Seitenlinie. Sein Fleisch ist fester und heller als das einer Sardine. In Portugal ist der Carapau ein verbreiteter Speisefisch, frisch vom Grill wie aus der Dose. Hier kennen ihn viele noch kaum. Wer neugierig ist, öffnet die Dose an einem ruhigen Abend und probiert ein Stück pur von der Gabel.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDer Stöcker schmeckt mild und dabei deutlich nach Fisch, weniger intensiv als Sardine und weniger fettig als Makrele. Das Fleisch ist fest, lässt sich in Stücke teilen und behält auf dem Teller seine Form. Das native Olivenöl extra bringt eine frische, leicht grüne Note mit.\u003c\/p\u003e\n\n\u003cp\u003eGerade die feste Struktur macht den Stöcker interessant für alle, die Sardinen zu weich finden. Er erinnert in der Konsistenz eher an Thunfisch, im Geschmack bleibt er aber eigenständig. Wer einen sehr kräftigen, öligen Fisch sucht, ist mit Sardinen besser bedient.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eWeil er seine Form hält, eignet sich der Stöcker gut für Salate. Mische Bulgur mit Tomatenwürfeln, Gurke, viel Petersilie und Minze wie für ein Taboulé und verteile den zerteilten Stöcker darüber. Das Bio-Öl aus der Dose und etwas Zitronensaft genügen als Dressing.\u003c\/p\u003e\n\n\u003cp\u003eAuch in einer Bowl mit Reis, Avocado, Gurke und Radieschen macht sich der Stöcker gut. Für ein schnelles Sandwich zerpflückst du ihn und mischst ihn mit etwas Mayonnaise, Senf und Gewürzgurke. Im Winter passt er zu einem warmen Teller Bohnen mit Tomate, auf den du ihn erst kurz vor dem Servieren legst. Zu Pasta mit Zitronenschale, Petersilie und geröstetem Knoblauch wird er zum schnellen Abendessen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Verrühre den zerpflückten Stöcker mit Frischkäse, Kapern und etwas Zitronenabrieb zu einem groben Aufstrich. Auf geröstetem Roggenbrot ist das ein Abendbrot mit wenig Aufwand.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eDie Rohware für Papa Anzóis kommt laut Hersteller aus der Algarve, so wie der Name der Marke. Verarbeitet wird der Stöcker in der Fabrik der Conserveira do Arade in Parchal, in kleinen, kontrollierten Chargen. Wie alle Fische des Hauses wird er vor dem Einlegen nicht vorgegart, sondern nach einem selbst entwickelten Verfahren entwässert.\u003c\/p\u003e\n\n\u003cp\u003eDas Olivenöl stammt aus biologischer Landwirtschaft. Kontrolliert wird es von der portugiesischen Öko-Kontrollstelle Certiplanet, Code-Nummer PT-BIO-04. Der Fisch selbst ist Wildfang und trägt deshalb kein eigenes Bio-Siegel. Die Fabrik ist als handwerklicher Produzent zertifiziert und setzt bei der Herstellung bewusst auf Handarbeit statt auf Maschinen. Auch die übrigen Zutaten kauft sie, wo es geht, bei Erzeugern aus der Region. Mehr als Fisch, Öl und Salz braucht diese Sorte allerdings nicht.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDer Stöcker in Bio-Olivenöl ist für alle, die neben Sardinen einen zweiten Fisch aus Portugal kennenlernen wollen. Er passt zu Menschen, die festes Fischfleisch mögen und auf zertifiziertes Bio-Öl achten. Mit frischer Zitrone statt Bio-Öl gibt es ihn als \u003ca href=\"\/en\/products\/papa-anzois-stoecker-mit-zitrone-und-olivenoel\"\u003eStöcker mit Zitrone und Olivenöl\u003c\/a\u003e. Alle Sorten des Hauses findest du auf unserer \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist der Stöcker für alle, die eine echte Makrele erwarten – er ist ein eigener Fisch mit milderem, hellerem Fleisch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eStöcker von der Algarve in nativem Bio-Olivenöl extra – die feste, milde Fischkonserve von Papa Anzóis für Salat, Bowl und Brot.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230271701324,"sku":"048CDA0007","price":6.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-stoecker-bio-olivenoel.png?v=1792149733"},{"product_id":"papa-anzois-stoecker-mit-zitrone-und-olivenoel","title":"Papa Anzóis Stöcker mit Zitrone und Olivenöl","description":"\u003ch2\u003ePapa Anzóis Stöcker mit Zitrone und Olivenöl. Portugiesische Fischkonserve mit Carapau – fest, mild und zitronig frisch.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePapa Anzóis Stöcker mit Zitrone und Olivenöl\u003c\/strong\u003e kommt aus Parchal an der Algarve, in der 120-g-Dose. Stöcker, die Bastardmakrele, liegt mit Zitrone in nativem Olivenöl und ist mit Salz gewürzt. Vier Zutaten, fertig gewürzt zum direkten Essen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStöcker mit Zitrone und Olivenöl von Papa Anzóis\u003c\/strong\u003e heißt beim Hersteller „Carapaus com Limão e Azeite“. Carapau ist der portugiesische Name für den Stöcker, einen Fisch aus der Gattung Trachurus. Auf Deutsch kennt er viele Namen, am geläufigsten sind Bastardmakrele und Holzmakrele. Mit der Makrele ist er allerdings nur entfernt verwandt. In dieser Dose machen Zitrone und Öl zusammen knapp ein Drittel des Inhalts aus, wobei die Zitrone allein ein Achtel stellt. Ein Bürotag, die Mittagspause ist kurz: Dose, Gabel, ein Stück Brot aus der Tasche – und du isst etwas, das nach Urlaub schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack\u003c\/h3\u003e\n\n\u003cp\u003eDer Stöcker ist fest und mild, sein Fleisch hell und saftig. Die Zitrone legt eine frische, deutliche Säure darüber, mit einem leicht bitteren Ton aus der Schale. Das native Olivenöl verbindet beides und nimmt den Duft der Zitrone auf.\u003c\/p\u003e\n\n\u003cp\u003eIm Vergleich mit den \u003ca href=\"\/en\/products\/papa-anzois-sardinen-mit-zitrone-und-olivenoel\"\u003eSardinen mit Zitrone und Olivenöl\u003c\/a\u003e wirkt diese Sorte heller und zurückhaltender, weil der Stöcker meist weniger Eigenfett mitbringt als die Sardine. Wer Fischkonserven bisher zu kräftig fand, findet hier einen sanften Einstieg. Wer viel Öl zum Tunken möchte, kommt bei dieser Sorte eher zu kurz.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung\u003c\/h3\u003e\n\n\u003cp\u003eDie Säure der Zitrone macht den Stöcker zum Partner für frische Salate. Mische junge Kartoffeln mit Radieschen, Gurke und viel Dill und lege den Fisch in Stücken darauf. Das Zitronenöl aus der Dose reicht als Dressing, etwas grobes Salz dazu.\u003c\/p\u003e\n\n\u003cp\u003eFür eine schnelle Brotzeit reibst du geröstetes Weißbrot mit einer halbierten Tomate ab, träufelst etwas Öl aus der Dose darüber und legst den Stöcker darauf. Auch in einem Reissalat mit Erbsen, Paprika und Frühlingszwiebeln ist er gut aufgehoben. Warm kommt er auf frisch gekochte Linguine mit Zucchini und Minze. Gib ihn erst ganz am Ende dazu, damit er nicht zerfällt. Frisch gemahlener Pfeffer obenauf genügt als Würze.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Zerdrücke den Stöcker mit einer reifen Avocado, etwas Salz und dem Öl aus der Dose. Auf Vollkornbrot ist das ein Mittagessen, das in fünf Minuten fertig ist.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft\u003c\/h3\u003e\n\n\u003cp\u003eDie Conserveira do Arade in Parchal ist eine arbeitende Fabrik, deren Tagesablauf stark vom Fang abhängt. Laut Hersteller hängt die Produktion jeden Tag von mehreren Faktoren ab. Dazu zählen die Bedingungen auf See, die Anlieferung der Zutaten und die Planung des Teams. Deshalb ist bei einer Besichtigung nicht an jedem Tag Fisch in Arbeit zu sehen.\u003c\/p\u003e\n\n\u003cp\u003eWer die Algarve besucht, kann das selbst sehen. Die Fabrik bietet werktags Führungen mit anschließender Verkostung an, nach vorheriger Anmeldung und in mehreren Sprachen. Neben den Papa-Anzóis-Konserven entstehen dort auch die Petiscadas der Schwestermarke Saboreal. Für den Stöcker gilt wie für alle Sorten: kleine Chargen, Handarbeit und ein eigenes Verfahren, bei dem der Fisch entwässert statt vorgegart wird.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen\u003c\/h3\u003e\n\n\u003cp\u003eDer Stöcker mit Zitrone ist für alle, die eine milde, frische Fischkonserve suchen und gern etwas Neues aus Portugal probieren. Er passt in die Lunchbox, auf den Picknickteller und in den Vorrat für warme Tage. Auch für Gäste, die Sardinen skeptisch gegenüberstehen, ist er ein guter Einstieg in portugiesische Fischkonserven. Für die Mittagspause ist er praktisch, weil er fertig gewürzt aus der Dose kommt. Denselben Fisch in Bio-Öl ohne Zitrone gibt es als \u003ca href=\"\/en\/products\/papa-anzois-stoecker-in-nativem-bio-olivenoel-extra\"\u003eStöcker in nativem Bio-Olivenöl extra\u003c\/a\u003e. Die ganze Auswahl findest du auf unserer \u003ca href=\"\/en\/collections\/papa-anzois\"\u003ePapa-Anzóis-Seite\u003c\/a\u003e. Die Dose enthält Fisch.\u003c\/p\u003e\n\n\u003cp\u003eNicht geeignet ist diese Sorte für warme Schmorgerichte mit Sahne oder Käse, weil die Zitronensäure dort schnell stört.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eStöcker mit Zitrone und Olivenöl – die milde, frische Fischkonserve von Papa Anzóis für Salat, Wrap und Mittagspause.\u003c\/em\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"120 g","offer_id":59230313382220,"sku":"048CDA0006","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/papa-anzois-stoecker-zitrone-olivenoel.png?v=1792149743"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-fischkonserven.jpg?v=1791268979","url":"https:\/\/leniundhans.de\/en\/collections\/fischkonserven.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}