Nuri sardines in olive oil, Nuri spicy sardines and extra spicy sardines are premium tinned sardines from Portugal, tinned fish canned using century-old artisanal techniques. Nuri tinned fish undergoes rigorous quality control to ensure each and every tin meets the standards that have made Nuri sardines world renowned. 


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Nuri canned fish

Nuri sardines and the cannery’s delicious secret-recipe tomato sauce are what the 103 year old cannery is best known for, and Nuri tinned sardines in olive oil, spicy olive oil, tomato sauce and spicy tomato sauce is what Nuri devotes itself to mostly producing. However, Nuri mackerel, also sourced from Matosinhos fish market and canned on the day of the catch accounts for a small part of Nuri’s production too and is of the same signature quality as the sardines. Choose between Nuri mackerel and mackerel fillets in olive oil, tomato and spicy tomato. Two new Nuri pâtés have also arrived: sardine and spicy sardine pâté. The recipes took a year and a half to develop. Nuri pâtés are made from the best cuts of the sardine and are high quality additions to the Nuri tinned fish range.

Where is Nuri tinned fish from?

Nuri canned fish is from Portugal. The tins of Nuri sardinhas are canned at Pinhais cannery in Matosinhos, outside Porto. Pinhais was founded on 23 October 1920. However, the Pinhais branding dates from 1926. Before that brands were not registered and tinned fish only had the name of the cannery and the type of fish inside on the tins. Pinhais tins are aimed at the domestic, Portuguese market, and contain the first catch of the season. Nuri is for the international market and contains later catches in the fishing season - and was launched in 1936.

Are Nuri sardines wild-caught?

Nuri sardines are wild-caught in the Atlantic and the cannery sources the best of the catch each morning from Matosinhos fish market and cans them by hand the same day.

What makes Nuri canned fish different?

Nuri has kept the canning process artisanal and much less machine reliant than other canneries. The fish is prepared by hand, as are the locally sourced bay, cloves and chilli. There are 37 steps involved in the production of each tin - from choosing the best fish at the morning market to brining the sardines and pre-cooking them to improve flavour (not all canneries pre-cook the sardines, choosing to economise with time at the expense of flavour), right through to hand-wrapping the tins and tapping each one to check the correct quantities of ingredients are present. Nuri artisanal sardines are different because the best fish go in the tins and rigorous quality control ensures each Nuri tin is to the same high standard.

How can I eat tinned sardines?

Sardines are oily fish so add some acid to cut through the fattiness. Lemon, vinegar, pickles, tomatoes, olives. Mash canned sardines on toast and add a squish of lemon, thinly sliced shallots and salt and pepper. Add them to vegetable tray bakes; they won’t dry out but the skins will crisp up. Try tinned sardines in pasta dishes, the tomato and spicy tomato sauces can work as pasta sauces. They’re a good way to beef up salads with a protein too.