Stöcker with lemon and olive oil

Papa Anzóis Stöcker with Lemon. Portugal's everyday fish, pre-seasoned in virgin olive oil.

Papa Anzóis Stöcker with Lemon is carapau from the Portuguese Algarve coast, packed in a can with lemon, virgin olive oil and salt. Neither sardine nor real mackerel, it needs no further seasoning at the table.

Papa Anzóis Stöcker with Lemon is a 120-g can from Conserveira do Arade, whose acidity comes from real lemon. At Portuguese fish counters, carapau is sorted by size, with the small specimens separated from the medium ones. Families cook it at home, and restaurants serve it too. This can comes with the fish already seasoned; all you need is a fork and some bread.

Lemon gives the mild Stöcker a bright acidity

One-eighth of the can's contents is lemon, exactly 12.5 percent, and this freshness defines every bite. Beneath it lies firm, mild fish that does not fall apart when flaked. The olive oil absorbs the lemon aroma and carries it through. If you dip bread into it, the lemon is most noticeable. It is virgin olive oil, not extra virgin, and makes up 17.5 percent of the filling.

Stöcker belongs to the mackerel family, so it is not a sardine. Alongside the sardines with lemon from the same house, it shows how differently two fish taste with the same seasoning. The sardine is soft and full-bodied, while the Stöcker is compact and understated. This can is not suitable for guests who do not like acidity in fish. For them, the Stöcker without lemon is the better choice.

From tomato rice to a quick supper

This Stöcker pairs best with simple side dishes that absorb its lemon note. Cook tomato rice, as fried carapau is served with in Portugal, and place the fish pieces on top at the end. Drizzle a little oil from the can over it, and the rice will absorb the lemon. Bean rice also works, along with a green salad.

For a quick salad, lettuce, a few rings of red onion and large chunks of Stöcker are enough. The lemon oil from the can serves as a dressing; an extra splash of acidity is hardly necessary. In the evening, toasted white bread is enough, onto which you place the fish directly from the can. For bite-sized pieces, place small chunks on cucumber slices and sprinkle with some parsley.

From experience: Taste before adding more seasoning. Lemon and salt are already in the can, and the fish comes pre-seasoned onto the plate. It is therefore not suitable as a neutral base for your own seasoning ideas, such as with chili or tomato.

Carapau is an everyday fish in Portugal

Carapau is one of the affordable fish that many families in Portugal eat regularly. Young fish measuring about 13 centimeters are called jaquinzinhos. They are served crispy and fried, accompanied by tomato or bean rice and salad. Along the Portuguese coast, the name carapau encompasses three species. Stöcker is known there as carapau-branco, white carapau.

The can is produced in Parchal by Conserveira do Arade, founded in 2015. Instead of pre-cooking the fish, the factory lets it dry gently for about a day after cleaning. The goal: when opened, the fish should taste and smell as if it had just been caught. It is packed by hand, as the founders deliberately choose people over machines.

Green and yellow for number 05

Every variety from the house is numbered and wrapped in paper of its own color. As Carapaus com Limão e Azeite, Papa Anzóis labels this can number 05, wrapped in green-and-yellow paper. This makes it easy to spot among other supplies.

What makes it special is the combination of an everyday fish in Portugal and a seasoning that requires no further preparation. The can is already packaged as a gift. If you are hosting an evening with small bites, place several numbers on the table and let your guests choose. You can find more varieties on our Papa Anzóis page.

A piece of everyday Portuguese cuisine for your pantry: firm carapau, bright lemon, ready to serve with bread.