Berthe sardines, tuna and mackerel are premium tinned fish, sustainably fished and hand prepared the traditional way. Explore Berthe sardines in olive oil, a lesser known, excellent quality artisan sardine canned in Portugal, delicious skipjack tuna fillets in olive oil and mackerel fillets in a creamyDijonmustard sauce.
Berthe sources its sardines and mackerel locally at Matosinhos fish market where the best fish is chosen and canned the same day. The cannery is one of the oldest functioning canneries in the world and brings a vast amount of knowledge to its canning process. It is this that sets its tins apart and mean Berthe tinned fish is among the best there is.
Where is Berthe tinned fish canned?
Berthe canned fish is canned in Portugal, close to Matosinhos by the cannery Ramirez, one of the oldest in the world. The brand dates from 1906 and is aimed at the French market so the labelling is in French on the front of the tin. The girl depicted on the front of the tin is an icon of Lyonnaise literature.
Is Berthe tinned fish sourced sustainably?
The sardines are wild caught by purse seine - where a net is lowered into the water and closed, thus avoiding damage to the seabed and allowing smaller fish to swim free and replenish ocean stocks. Its skipjack tuna is also pole-and-line caught.
How can Berthe canned fish be used in cooking?
Use the tuna fillets in olive oil in a salade Nicoise, or break the Berthe tuna fillets up on toast and add capers and drizzle over the olive oil and season with salt and pepper. Or make a spicy tuna bagel: dice 1 dill cucumber, 1/2 a celery stick, a shallot and mix with chipotle Tabasco or Tabasco and smoked paprika, mayonnaise, Dijon mustard, lemon juice, salt and pepper - all to taste. Lay the tuna fillets on top and sandwich in a bagel. Or try the tinned tuna in a tuna melt: Mix diced celery and shallots with mayo and Dijon mustard. Mix in the drained tuna. Stir through chopped parsley. Add a squeeze of lemon juice. Season with salt and pepper as you go. Butter the outsides of two slices of bread. Load the filling onto one slice, top with grated mature cheddar and fry or grill until the bread browns and the cheese starts to melt. Try the Berthe sardines with avocado: blend two avocados, half an onion, the juice of one lime and salt to taste in a food processor. Spoon the avocado cream over thin slices of toasted bread and place a small sardine on top. Or try sardines in olive oil with butter beans: heat shallots and garlic in the oil from the sardine tin slowly on a low heat. Then add tomatoes, then butter beans and smoked paprika. Lastly, add the fish and mix it in and warm through.