Tinned Fish Club for July: Big Sprats in Oil, Pinhais Spiced Sardines in Tomato Sauce, José Gourmet Tuna Paté
Spiced Sardines in Tomato Sauce
Founded in 1920 in Matosinhos, Portugal’s sardine capital, Pinhais is one of the last canneries in the world still doing everything by hand—from selecting fresh fish to cooking, packing, and wrapping. That care pays off: each tin delivers tender sardines in a bold, slow-simmered tomato sauce infused with chili, clove, and laurel.
This classic flavor combo is beloved in Portugal for a reason—it's comforting, rich, and just the right amount of spicy. Tomato sauce also helps preserve flavor and moisture, making these tins ideal for pantry storage and spontaneous snacking. Pair it with crusty bread and you're halfway to heaven. Or Lisbon. Same difference.
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Brivais Vilnis Big Sprats in Oil
Brivais Vilnis, based in Salacgrīva on Latvia’s northern coast, has been canning Baltic fish since 1949. Known for their classic smoked sprats, the company uses traditional smoking techniques and time-tested recipes passed down through generations.
These larger sprats are delicately wood-smoked and packed in oil, offering a rich, smokey flavor and melt-in-your-mouth texture. Popular across Eastern Europe, sprats are often served with rye bread and boiled eggs—but they’re just as delicious eaten straight from the tin with a fork in one hand and a Uzavas Tumsš (Latvian dark lager beer) in the other.
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José Gourmet Paté De Atum Picante
Some days one minute is enough to prepare an hour of pleasure! Founded in 2008, José Gourmet partners with small producers and showcases its tins in striking watercolored packaging overseen by artist Luís Mendonça.
Once created for long sea voyages, paté now shines at cafés, markets, and wine bars across Portugal. This spiced tuna paté is rich, savory, and just a touch fiery—an elevated take on a classic Portuguese staple.
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