Briosa Gourmet is from Figueira da Foz, a coastal city in central Portugal with an active fishing port. The cannery sits beside the port, so fish can be processed soon after it's landed.

Briosa was founded in August 1991 in Figueira da Foz by the Faustino family. António Faustino chose the site because it put the cannery next to the fishing port.

Briosa Gourmet's packaging takes its patterns from azulejo, the painted ceramic tiles that decorate buildings across Portugal. The tile motifs make each tin look like a small piece of Portuguese architecture.

The skin and bones are removed before packing, which leaves tender, mild fillets. They're easy to eat straight from the tin or fold into pasta, rice, or salads.

Keep unopened tins in a cool, dry place and check the best-by date on the tin. Once opened, move leftovers to a sealed container in the refrigerator and eat them within one to two days.