Nuri

A tin of sardines in a yellow paper wrap with the Nuri logo in green on the front above some images of tomatoes. The tin has a red and white border and is on a wood backdrop.
£5.50
Sardines in tomato sauce
A tin of mackerel fillets in a green paper wrap with Nuri written in green lettering above some small olive branches.
Silvery tinned mackerel in a gold-coloured tin against a pale clear background.
£5.95
Mackerel in olive oil
A tin of spicy sardines in a yellow wrap with a white and green border. Nuri is written in green lettering above some red chilli peppers.
£5.50
Sardines in spicy olive oil
A tin of sardines in spicy tomato in a yellow paper wrap with a white and red border. Nuri is written in red above images of tomatoes and red chilli peppers.
£5.50
Sardines in spicy tomato sauce
A tin of spicy mackerel in a green paper wrap with a white border. Nuri is written in green lettering above some red chilli peppers.
Succulent-looking silvery, skin-on mackerel placed on a dark wooden table.
£5.95
Mackerel in spicy olive oil
Mackerel in spicy olive oil in an orange paper wrap with a green and white border, and Nuri written in green lettering above some red chilli peppers
£6.95
Mackerel fillets in spicy olive oil
Mackerel fillets in an orange wrap with a white and green border. Nuri is written in green lettering above some small olive branches.
An open, gold-coloured tin with mackerel fillets in olive oil inside. The tin is on a pale background.
£6.95
Mackerel fillets in olive oil
A round tin of sardine pate in a yellow paper wrap. Nuri is written in green lettering above some drawings of olives.
£4.95
Sardine pâté
A round tin in a yellow paper wrap. Nuri is written in green lettering above some drawings of red chilli peppers.
£4.95
Spicy sardine pâté
A tin of sardines in a yellow paper wrap with a green and white border. Nuri is written in green lettering above some small olive branches.
£5.50
Sardines in olive oil
A tin of sardines in yellow packaging with Nuri written in green lettering and images of red chilli peppers and flames on the front
£6.95
Extra spicy sardines in olive oil

Nuri canned fish

The century-old Portuguese cannery outside Porto in Matosinhos is renowned for producing, what is generally agreed to be, the perfect sardine. Nuri sardines in olive oil, spicy olive oil, tomato sauce and spicy tomato sauce is what Nuri devotes the vast majority of its production to, with dozens of steps behind each artisanally produced tin.

Nuri devotes 10% of its production to mackerel. This is also sourced from Matosinhos fish market, canned on the day of the catch and is the same signature quality as the sardines. The mackerel is packed in the same, quality sauces and oils as the sardines. There is whole mackerel and fillets in olive oil and spicy olive oil, and fillets in tomato and spicy tomato.

The Nuri sardine and spicy sardine pâtés are exceptional quality too. The recipes took a year and a half to develop and are made from the best cuts of the sardines.

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.

Nuri has kept the canning process artisanal and much less machine reliant than most 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 produce a higher volume of tins rather than focussing on flavour), right through to hand-wrapping the tins and tapping each one to check the correct quantities of ingredients are present. Nuri sardines are reliably top-notch because the best fish go in the tins and rigorous quality control ensures each Nuri tin is to the same high standard.

Serving tips

•Sardines are oily fish so adding something acidic to cut through the fattiness is a good idea. Lemon, vinegar, pickles, tomatoes, and olives all work well. 

•Drain the sardines or mackerel in olive oil and smash on toast and add a squeeze of lemon, thinly sliced shallots and salt and pepper. 

•You can add the tinned sardines or whole mackerel to olive oil-drizzled vegetable tray bakes. The fish won’t dry out because of their high oil content, but the skins will crisp up nicely.

•Add sardines or mackerel to pasta dishes. The tomato and spicy tomato sauces enrich tomato, garlic and onion pasta sauces.