The first fish conservation company in Portugal was created in 1853. Since then, the Portuguese have continued to improve canning techniques, making conservas an essential pantry item and part of everyday cuisine of the region. Entire shops are dedicated to canned seafood which are considered a delicacy.
The fish and seafood are often canned the day after they’re caught and the focus is on highlighting texture and flavour. Sardines might be preserved with oil, spice or tomato, mussels in escabeche style, squid in its own ink, and tuna and mackerel in oil. Wrapped in vintage packaging the cans make perfect souvenirs.
Today the appeal of conservas is still strong. During the Covid19 pandemic, the Portuguese Directorate of General Health produced a 37-page guide Canned Recipes: Healthy Eating in Times of Isolation Using Canned Fish and Legumes. Here are some from a market in Porto, served straight from the can with crusty bread.
michelle picker cooks 