What is a Portuguese sardine?

What is a Portuguese sardine?

Portuguese sardines are small fish caught off the coast of Portugal, typically in Lisbon, during the six-month sardine season. They are different from other sardines in both the way they are packaged and their taste. Many people prefer Portuguese sardines to others, claiming they have a healthier flavor.

Why are sardines popular in Portugal?

Why Are Sardines Such a Big Deal in Portugal? It all started with Saint Anthony, Lisbon’s patron saint. During one of his expeditions, he was having trouble converting the people, so he turned to the fish. Legend says that the fish listened to his sermon and he took it as a sign of God.

Is Portugal famous for sardines?

Portugal has a long fish-canning tradition, to the point that the sardine has become a national icon. We visited Conservas Pinhais, one of the oldest preserving factories in Portugal, that has kept its artisanal canning method since 1920. It makes 30,000 cans a day. Visit Insider’s homepage for more stories.

How do you eat Portuguese sardines?

Underneath the skin you will find the flakey flesh of the fish. Some people will peel the skin off before eating, but many prefer to leave it on. With the flesh exposed you can gently pull the cooked flesh off the bones, leaving the spine and innards alone. Afterwards you can then flip the fish and do the same again.

What’s the difference between Spanish sardines and Portuguese sardines?

The difference between the Portuguese and Spanish version is that in the former, the fish is cooked in oil, while the latter is tomato based. It also softens the hard fish bone, making eating easier and worry-free.

How do the Portuguese eat sardines?

Using a knife and fork is optional, you’ll see people pick the sardines up by the head and tail and gnaw away at the middle. Similarly, you’ll see a sardine placed on a slice of bread and eaten with small nibbles, once again leaving the innards and spine alone.

Where are Portuguese sardines caught?

Portuguese sardine canning: a tradition of excellence. In Portugal, the canneries are concentrated around 6 fishing ports: Matosinhos near Porto, Peniche between Porto and Lisbon, Sesimbra and Setúbal south of Lisbon, Portimão and Olhão in the very south of Portugal.

Where are Brunswick sardines from?

Our Brunswick Foods business focuses on providing you with quality Wild Caught sardines from the pristine waters of Canada and off the Atlantic Coast of Poland. Most of the seasonal fishing happens between June and October each year.

What country makes the best sardines?

Perhaps no country loves its sardines more than Portugal. The Golden Book of Portuguese Tinned Fish from 1938 reported that “among the great variety of Portuguese tinned fish, the sardine occupies the most important place.” Lisbon is still a working fish port.

Which country eats most sardines?

In Portugal, more than 60 percent of the national sardine catch is consumed fresh: 12 pounds a person, on average, compared to only 2 pounds of the fish canned.

When are sardines in season in Portugal?

So, Portuguese sardine season is usually regarded as being between March and August, but most people will tell you to wait until at least May for the absolute best sardines. Another rule for buying fish is to avoid buying them on Mondays.

What to eat at a sardinhada?

It’s not an understatement to say there will be endless sardines to eat should you ever be invited to one! At a sardinhada, the grilled sardines will be served with rather plain boiled potatoes, a simple salad, a grilled green and red pepper salad, and bread.

What to do with sardines?

Try these Portuguese-style sardines, then check out our grilled sardines with tomato salad, sardine spaghetti and more sardine recipes. Put all of the ingredients, except the sardines, into a bowl and mix together with some seasoning. Pour into a baking dish, add the sardines and toss really well. Cover and chill for a few hours.

How long do you cook sardines?

Cook the sardines for 4-5 minutes on each side or until really caramelised and charred. Put onto a serving plate, drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon wedges. Thanks! Enjoy cooking, eating and exploring!