Owned by one of the oldest fish canning companies in Portugal, the Minerva brand has been around since 1942. The company uses only fresh sardines, caught daily on the Portuguese coast, for their Skinless and Boneless Sardines in Olive Oil. Steamed before being packed in extra virgin olive oil, these sardines are mild in flavor with none of the harsh fishiness or oiliness that other brands usually have. But what really sets them apart—besides fresh, clean flavor—is the fact that they’re boneless and skinless. They’re great for cooks in need of convenient protein in the pantry—and their lack of bones and skin make them much more approachable to those less adventurous about tinned fish.
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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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.
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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