Papa Anzóis
Sardines in Olive Oil w/ Lemon
Thin lemon slices packed with Algarve sardines, best on buttered rye
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Papa Anzóis
Thin lemon slices packed with Algarve sardines, best on buttered rye
Papa Anzóis
Meaty carapau with a lemony lift from the oil, great over new potatoes
Papa Anzóis
Red chili runs through a tomato and onion sauce, best on grilled bread
Papa Anzóis
Sweet, buttery North Atlantic cod cheeks, great over fried potatoes
Papa Anzóis
Cold-smoked Algarve sardines in olive oil, best on buttered rye toast
Papa Anzóis
The juicy, tender neck cut of Icelandic salt cod, great with chickpeas
Papa Anzóis
Warm clove spice in the oil around meaty carapau, great over hot rice
Papa Anzóis
Firm, bold carapau from the Algarve in organic oil, best on toast
Papa Anzóis
Rich, flaky chub mackerel fillets from Portugal, best on toast
Papa Anzóis
Algarve octopus caught by trap and hand-prepared, great with potatoes
Papa Anzóis
Secagem Fria keeps far more natural fat in these Algarve sardines
Papa Anzóis
Malagueta chili warms the oil around Algarve sardines, best on toast
Papa Anzóis
A sweet-tart tomato sauce with onion and oregano, great over hot rice
Minnow
MSC-certified, hook-and-line sardines that fork apart onto sourdough
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