Portugal Expert®
December , 2024
Portuguese canned fish are a true symbol of the country’s culture and gastronomy. With a rich history and an unmistakable flavour, these small cans carry with them tradition, innovation and the best that the Portuguese sea has to offer. Recognized worldwide for their quality and authenticity, Portuguese canned fish have earned a special place on tables and shelves around the world.
The History of Canning in Portugal
The canning tradition in Portugal dates back to the 19th century, when the country began to adopt industrial methods to preserve fish. The abundance of resources on the Portuguese coast, combined with the need to preserve food for long periods, made canning an essential activity for the economy and food supply.
During the 20th century, especially in the 1920s and 1930s, Portugal became one of the largest exporters of canned fish in the world. The factories, many of them located in regions such as Matosinhos, Setúbal and Algarve, developed production techniques that preserved the flavor and freshness of the fish.
Traditional Types of Preserves
Portuguese preserves offer an incredible variety of options, reflecting the richness of the Portuguese sea.
Among the most traditional are:
• Sardines: The star of preserves, prepared in olive oil, tomato sauce or even spicy. It is a classic that delights palates all over the world.
• Tuna: Versatile and tasty, canned tuna is perfect for salads, sandwiches or as the main ingredient in more elaborate dishes.
• Mackerel: A fish with a mild flavor, often preserved in olive oil or lemon sauce.
• Octopus and Squid: More sophisticated options, ideal for those seeking unique flavors and different gastronomic experiences.
• Cod: Although known as the “king” of Portuguese cuisine, cod also has its canned version, usually in olive oil or garlic.
Portugal Expert ® Tourism – Vitor Pais – Copyright © 2009 – 2025. All rights reserved