Our favorite types to try and how to serve them.
and producer of Samare Conservas, notes that canning is a more energy-efficient alternative to storing massive seasonal catches in commercial freezers. Even when considering the environmental effects of transportation, Barrett says the carbon footprint of cans is lighter. Shipping cans of seafood on slow boats across the ocean from the Iberian peninsula is preferred to sending them on a plane or on a truck.
Below is a list of cans to get you started. Serving them is simple: let the conserva shine with a few other ingredients, or eat them straight from the can with crusty bread.Sardines are the symbol of Portuguese cuisine, though they’re popular in both countries. You’ll find cans of small tails, some containing the full loin with skin and bones, or others completely skinned and deboned.
The folks at Güeyu Mar are a great example and also take a more chef-driven approach. They grill their sardines before preserving them in Arbequina extra-virgin olive oil, and the flavor and texture of the tails is extraordinary. Güeyu Mar products will be available in the U.S. in late 2020.Nuri’s line of sardines at Amazon
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