Tinned Fish Club for April: Porthos Spiced Sardines, Olasagasti Anchovies, Ati Manel Mackerel Pate
Porthos Spiced Sardines in Olive Oil
Founded in Matosinhos in 1912, Porthos is the oldest brand from Conservas Portugal Norte, a century-old cannery rooted in one of Portugal’s great fishing ports. The brand’s iconic mascot is a swaggering musketeer, almost certainly a nod to Porthos from Alexandre Dumas’s classic novel “The Three Musketeers,” whose feathered hat and sly grin are part of the tin’s vintage charm.
That flair feels fitting for a brand built to travel. Porthos has long reached far beyond Portugal’s shores, even inspiring an exclusive brand store in Macau. Inside the tin are classic Portuguese sardines, prepared with care using fresh, high-quality ingredients sourced from local producers.
Olasagasti Anchovies a la Basque
Olasagasti’s story begins in 1923, when Salvatore Orlando brought Sicilian preserving know-how to Spain’s Basque coast and opened anchovy factories in Getaria and Ondarroa. That meeting of Italian craft and Basque fishing tradition still defines the brand today.
Sourced from the Cantabrian Sea, a stretch of the Bay of Biscay famous for its prized anchovies, these fish are prepared a la Basque, or San Sebastián style, with olive oil, garlic, cayenne, and a touch of wine vinegar. The result is richer, warmer, and more full-bodied than your typical anchovy fillet, with just enough heat and tang to feel right at home in a seaside pintxo bar.
Ati Manel Spiced Smoked Mackerel Pâté
Founded in 1922, Ati Manel was revived decades later by the founder’s great-grandson using old family recipes and design archives. That blend of history and reinvention gives the brand its charm. This smoked, spiced mackerel pâté is smooth and savory, with olive oil, tomato, vinegar, and gentle smoke adding depth to the fish’s rich flavor. It may also be one of our favorite tins of the month.
A curled green mackerel reaches for a bright red chili pepper on this bright yellow box, neatly hinting at the smoky, spicy pâté inside. Bold, playful, and beautifully designed, it has the kind of vintage charm that makes Ati Manel so easy to love.
Tinned Fish Club for April: Porthos Spiced Sardines, Olasagasti Anchovies, Ati Manel Mackerel Pate
Tinned Fish Club for March: Conservas Santos Sardines in Lemon Sauce, Ati Mañel Scallops in Caldeirada Sauce, Diplomats Sardines with Tikka Masala or Green Chili
