Smoked sardines in olive oil

Papa Anzóis smoked sardines in olive oil. Smoky, tender and with golden skin.

Papa Anzóis smoked sardines in olive oil are Algarve sardines that are first smoked and then placed in oil. No sprats, no smoked salmon, no sardines for faint palates. Smoke defines every bite here.

Papa Anzóis smoked sardines in olive oil are a Portuguese canned fish product from Parchal, in which smoked fish lies with salt in extra virgin olive oil. The paper label bears the number 10, “Sardinhas Fumadas com Azeite”. Compared to a classic sardine in oil, this can looks darker, warmer and more savory. A smoky aroma wafts across the table as soon as you open it. The fish makes up 65 percent of the contents; the rest is oil and a pinch of salt.

Smoke colors the skin and gives the fish depth

Smoking colors the skin of the sardines amber to golden. The oil in the can also takes on a golden shimmer. Beneath it, the flesh remains tender and supple. On the palate, the marine note of the sardine combines with a hearty, smoky tone that lasts until the very last piece.

This smoke is bold and cannot be ignored. It is not suitable for guests who generally avoid smoky flavors. It is also less suited to finely balanced dishes where the fish is only meant to play a subtle role. It is also not suitable for those with a fish allergy.

For an aperitif, on dark bread and in pasta

The smoke needs partners with freshness or acidity. On dark rye bread with salted butter, a few rings of red onion and a splash of lemon, the sardines come into their own most clearly. For a salad, distribute the fish in pieces over lukewarm potatoes with dill and a little mustard in the dressing.

In pasta, the sardines replace a smoky element such as pancetta. Toss spaghetti in a little oil from the can, add lemon zest, parsley and the broken pieces of fish. For an aperitif, place halved sardines on small toast slices with cream cheese and a touch of pepper.

From experience: The oil carries the smoke with it. A teaspoon of it is enough to add a smoky flavor to a vinaigrette or fried potatoes. Unopened, the can belongs in a dry place, away from direct sunlight and at room temperature. It lasts four years, so keeping a few cans in reserve does no harm.

From the old sardine city across the river to Parchal

In Portugal, Portimão is often called the country's sardine capital. The town of Parchal lies directly opposite, on the other side of the Arade River. Around 1900, 22 fish canning factories operated in Portimão. One of the large plants, the Feu Hermanos factory on the river, now houses the city museum. There, you can trace the work of the canners of that time.

Opposite, in the Pateiro industrial area of the municipality of Lagoa, Conserveira do Arade is once again canning sardines. Founded in 2015 by Manuel Mendes and Vincent Jonckheere, it has been producing sardine cans under the name Papa Anzóis since July 2021. What happens in the factory on any given day depends on the sea and the amount of catch delivered. Pre-cooking is unnecessary: like every variety in the range, these sardines are also gently dried at a low temperature beforehand.

During a stay in southern Portugal, the factory is open to visitors. From Monday to Friday, registered groups start at 9 or 10 a.m., with a maximum of fourteen people. The tour lasts just under an hour, is offered in four languages, including English and French, and ends with a tasting.

The dark voice among the Papa Anzóis varieties

Alongside the lighter varieties in the range, No. 10 brings a darker, more savory note. A direct comparison with the unsmoaked sardines in olive oil shows how strongly the smoke changes the character. A tasting of both cans side by side is a good start to an evening with friends.

For a gift, combine the smoked can with the sardines in tomato sauce and other varieties from the Parchal cannery. The colorful paper labels make every box look attractive without wrapping paper.

For evenings when you are looking for warmth and savory flavors on your plate without having to turn on the stove.