Smoked sardines caught sustainably off the Algarve coast, and packed in a high quality, locally sourced olive oil. The sardines are cold smoked over beech wood for two hours, and packed in a delicious olive oil that the cannery also smokes. The olive oil is made from a balanced, low acidity blend of olives from Alentejo, a region in Portugal that neighbours the Algarve.
Recipe tip: fork onto toast and top with slivers of shallot, parsley and a squeeze of lemon. Find more tinned sardine recipes here.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the sardines:
•Carmelo sardines are always the highest quality ones, sourced from wharfs in the Algarve, sometimes a matter of minutes from the cannery.
•Key to their high quality is the cold chain. The boats Carmelo sardines are sourced from are the ones with plentiful ice boxes and cold chain procedures judged the most rigorous by the cannery. These sardines are kept on ice from the moment of capture to their arrival at the cannery, ensuring optimal freshness.
•Carmelo sardines are very small batch meaning the high standard never need slip, as it can with industrial-scale canneries where the machines must be fed.
•Every sardine is hand-packed, and cannery workers are more careful than machines, meaning each tin is always a meticulous work of art.
