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
Conservas Santos Sardines in Lemon Sauce
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Conservas Santos was born in Albufeira, in Portugal’s Algarve, a region known for its golden beaches, dramatic cliffs, and sun-soaked coastline along the Atlantic. It’s a place where life moves between land and sea, shaped by long fishing traditions, Moorish influences, and an abundance of fresh ingredients.
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Founded by a family with decades of experience in the food world, the brand was created to share the flavors of southern Portugal through products that balance tradition and modern craft. Working with local producers, Conservas Santos draws from both the ocean and the inland pantry, creating tins that feel distinctly Portuguese and rooted in place.
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Ati Manel Scallops in Caldeirada Sauce
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Ati Manel traces its roots to 1922. After decades of dormancy, the founder’s great-grandson restored the brand using original family recipes and methods, preserving a legacy of careful, traditional preparation.
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Caldeirada is a classic Iberian fisherman’s stew, born aboard boats, docks, and seaside villages. The name means “cauldron,” where the day’s catch was simmered with onions, tomatoes, garlic, peppers, olive oil, and wine. That rich, aromatic sauce pairs beautifully with tender scallops.
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If you notice, the illustrated packaging echoes this heritage, capturing a fisherman, a catch, and a shared meal by the sea. This tin is a celebration of the sea, the season, and the catch of the day.
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Diplomats Sardines with Tikka Masala and Green Chili
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Hailing from Latvia, Diplomats brings together over a century of Baltic canning tradition. Their roots trace back to 1907 in the seaside village of Engure, where fish preservation has been shaped by cold waters and short seasons. Today, Diplomats operates one of Latvia’s most advanced and best-equipped canning facilities.
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They embrace variety, with a wide range of creative flavors that go far beyond the classics. From bright and tangy to rich and savory, each tin showcases a different side of the brisling sardine. With two distinct flavors in this box, it’s a chance to explore just how versatile tinned fish can be.
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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
Meet the Makers: Jose Gourmet, New Pioneers of Portuguese Conservas
