Sardines with lemon and olive oil

Papa Anzóis sardines with lemon and olive oil. Citrus-fresh, juicy, hand-packed.

In the can Papa Anzóis sardines with lemon and olive oil are sardines from the Algarve in extra virgin olive oil, together with a whole lemon slice with peel. No juice marinade, no added flavoring, no pre-cooked fish.

These sardines with lemon and olive oil come as an artisanal canned fish product from Conserveira do Arade in Parchal. The can contains four ingredients: sardine, lemon, extra virgin olive oil, and salt. After opening, you first see the lemon slice, which lies on the fish like a yellow seal. Its pulp has become soft and translucent in the oil. Below it, the sardines have already absorbed the acidity of the fruit. This is an oil-packed sardine for anyone who finds classic varieties too rich and monotonous.

Citrus cuts the richness of the oil-packed sardine

The lemon brings a bright, clear acidity to the can. This makes the oil-packed sardine feel lighter than you are used to from classic varieties. Exactly 12.5 percent of the contents is lemon. Because the peel is packed along with it, its essential oils migrate into the olive oil. It smells of fresh lemon zest, with a subtle bitter undertone.

The fish remains juicy and tender, with a mild, salty taste. You can eat the slice itself; it tastes more acidic and bitter than the fish. This variety is not suitable for anyone who dislikes bitter citrus notes. You are better off choosing the classic sardine in pure olive oil.

A spoonful of lemon oil replaces the dressing

The oil in this can is already seasoned and can be used like a dressing. Conserveira itself serves the variety on couscous with paprika, tomato, onion, and fresh coriander. Three more ideas for two people:

• Sardine bruschetta: Toast ciabatta, rub it generously with garlic, and roughly mash two sardines on top. Drizzle two teaspoons of oil over it and add flat-leaf parsley.
• Mayonnaise-free potato salad: Slice 400 g of waxy potatoes while they are still warm. Mix with all the oil, spring onions, and capers, and top with large chunks of fish.
• Lemon linguine: Toss 200 g of linguine with a little pasta water, the oil, and the finely chopped lemon slice. Fold in the sardines only at the end so they do not break apart.

Our tip: Pour the oil into a small bowl beforehand and leave the fish in the can. This allows you to control the amount of lemon oil rather than spreading it over the plate with the fish. A can with a net weight of 80 g is not intended as a main course for two, but is perfect as a starter or a topping for bread.

One day of drying instead of pre-cooking on the Arade River

Before packing, Conserveira dries its sardines for about one day at a low temperature. The fish is not pre-cooked. The in-house method draws on old cannery techniques and is intended to preserve the aroma, texture, and flavor of the fresh catch.

The business was founded in 2015 by Manuel Mendes and Vincent Jonckheere in Parchal, on the riverbank opposite Portimão. Many canneries once stood along the banks of the Arade, but the last ones closed at the end of the 20th century. In July 2021, Papa Anzóis brought canned sardines from this region to market for the first time in decades. Everything that goes into the can besides the fish, including the lemon, is sourced from local producers whenever possible.

The yellow Nº 02 almost presents itself

At Papa Anzóis, every can is wrapped in colored paper and numbered. The lemon variety is Nº 02, wrapped in bright yellow. As a gift for a dinner party, it needs no additional packaging. Combined with other varieties from the Papa Anzóis range, it quickly creates a colorful table full of petiscos, as small intermediate dishes are called in Portugal.

Until opened, the can should be kept in a dry place away from direct sunlight; room temperature is sufficient. The manufacturer states a shelf life of four years, so it is easy to keep a supply on hand for spontaneous guests. Try Nº 02 next to an oil-packed sardine without fruit. The direct comparison shows how strongly the peel shapes the oil. Other sardines from Portugal from different producers complement the selection. This canned product is obviously not suitable for anyone with a fish allergy.

A can that smells of fresh lemon peel and makes a small Portuguese meal in two minutes from a slice of toasted bread.