Canned Fish

The Portuguese first cannery was born in 1879 in Vila Real de Santo António in the Algarve. The Cannery Portuguese produce about 60 000 tonnes of canned fish per year. It is undoubtedly one of the engines of national development, economic, social and cultural.

The production of canned fish, by species and in percentage is 48% sardines, mackerel, 27%, 24% tuna and 1% for the another ones. The Portuguese Canned fish are produced with the Portuguese coast fish, caught by Portuguese vessels and processed by Portuguese labour. At this point of view, we can say that is 100% Portuguese.


They are economical, convenient, ready to use and versatile in its use, may be drawn up from entries such as hot dishes, salads, molecular gastronomy and gourmet dishes.

The canned fish are a natural product, with no preservatives or dyes and extremely safe food.

The nutritional properties of the fresh fish material does not change, rich in omega 3, which reduces the risk of death from heart attacks and heart disease and the risk of cancer, high biological value protein, high levels of calcium (in the case of canned sardine). The vitamins, they are best preserved because they are not exposed to air (oxygen) and therefore do not undergo oxidative degradation, all while preserving the value of these vitamins.