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Minerva Skinless and Boneless Sardines in Olive Oil $7.95

A new interest in something old.

That’s what Michael Benevides, owner of Portugalia Marketplace, says about the uptick in tinned fish in the last few years. Though the Portuguese industry is churning out the same high quality product as always, the trend really started during the pandemic, where he noticed that tinned fish was showing up on more menus, like at wine bars. Plus “Everyone was at home, wanting pantry staples and realized the quality of the [Portuguese] tins was exceptional.”

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HOW TO USE

Serve simply atop toast or crackers, or a charcuterie board laden with nutty aged cheeses, bold chorizo or cured ham, fresh or dried fruit and other meaty bites. They’re also a great compliment to our Spanish Grilled Vegetables (Escalivada) or a leafy salad like our Celery and Frisée Salad (Amanida d’Api). The sardines also flavor rice dishes well and can serve as a milder substitute for anchovy fillets. And incorporating them into a rich and creamy spread is always a hit: Mash them up with cream cheese, butter, lemon juice, salt and fresh herbs like parsley or scallions and slather on a toasted bagel or crusty bread.

Kitchen Notes

Serve simply atop toast or crackers, or a charcuterie board laden with nutty aged cheeses, bold chorizo or cured ham, fresh or dried fruit and other meaty bites. They’re also a great compliment to our Spanish Grilled Vegetables (Escalivada) or a leafy salad like our Celery and Frisée Salad (Amanida d’Api). The sardines also flavor rice dishes well and can serve as a milder substitute for anchovy fillets. And incorporating them into a rich and creamy spread is always a hit: Mash them up with cream cheese, butter, lemon juice, salt and fresh herbs like parsley or scallions and slather on a toasted bagel or crusty bread.

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