Meet the Makers: Jose Gourmet, New Pioneers of Portuguese Conservas
Ushering in the New Era of Tinned Fish
If you’ve spent any time exploring the modern world of conservas, you’ve likely come across José Gourmet—known for its striking illustrated tins as much as what’s inside them. Founded in 2008, José Gourmet arrived at a time when traditional canning practices were fading from view--though well before Tinned Fish was marked as trendy by the New York Times.
Rather than reinvent the category entirely, the brand chose to elevate it—pairing time-honored production methods with a modern, design-forward identity. But beyond its wonderful artwork, the brand represents something bigger: a thoughtful effort to reframe Portuguese tinned fish as a cultural product, not just a pantry staple. We recently shipped José Gourmet to members in our Tinned Fish Club box for January.
Adding Value to Tradition
Portugal has one of the richest canning traditions in the world, but for decades, much of it was treated as utilitarian—cheap, shelf-stable protein. José Gourmet helped shift that perception. By focusing on high-quality ingredients and meticulous preparation, the brand positioned conservas alongside other culinary specialties.
Their tins are sourced from small, artisinal canneries who are willing to commit to quality--and willing to experiment. The result is a lineup that feels rooted in tradition but distinctly contemporary—sardines and mackerel of their lineup. But you'll also find the cuttlefish, garfish, and razor clam. If you've started seeing tinned fish on the menu at the classy wine bar downtown, José Gourmet are in part to thank.
The Art of the Tin
Perhaps the most beloved part of Jose Gourmet's collection--at least before you eat it--is the packaging. Each tin is wrapped in vibrant, often surreal illustrations created in collaboration with independent artists and designers. They give credit where it's due, too, by putting the artist's name front and center.
The idea is simple: if what’s inside is crafted with care, the outside should reflect that same intention. It works. The packaging doesn’t just catch your eye—it invites curiosity, turning each tin into something you might hesitate to throw away. As much as the fish itself, the design helps tell the story of a brand rooted in both heritage and creativity.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Tinned Fish Club for August 2026: Bom Petisco Tuna in Brine, Ati Manel Garfish in Spiced Olive Oil, Fangst Brisling No. 4
Tinned Fish Club for July 2026: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
