{"title":"Papa Anzóis","description":null,"products":[{"product_id":"papa-anzois-octopus-organic-evoo","title":"Octopus in Organic EVOO","description":"\u003cp\u003eThe Algarve takes octopus seriously, and this tin comes from close to home. The octopus is caught near the cannery and prepared by hand.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eOctopus is caught by trap off the Algarve coast, then prepared by hand at the cannery and packed in organic extra virgin olive oil. Tender pieces and a generous pour of oil make it ready to eat as is or to build a dish around.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaught Close to Home:\u003c\/strong\u003e Trap-caught off the Algarve coast near the cannery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepared by Hand:\u003c\/strong\u003e Cleaned and packed by a team of fewer than a dozen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganic Olive Oil:\u003c\/strong\u003e Packed in organic extra virgin olive oil worth saving for dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePolvo à Lagareiro:\u003c\/strong\u003e Serve over smashed roasted potatoes with plenty of garlic and the tin oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalada de Polvo:\u003c\/strong\u003e Toss with diced onion, bell pepper, parsley and a splash of vinegar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic Rice:\u003c\/strong\u003e Warm the octopus and oil, then spoon over rice with chopped cilantro.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130835394849,"sku":"PAP-OCT-734","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Octopus_In_Organic_EVOO_Hero_Image_Front_ace2c6e5-c01d-4dca-9a98-2387db27007d.jpg?v=1793742359"},{"product_id":"papa-anzois-cod-neck-organic-evoo","title":"Cod Neck in Organic EVOO","description":"\u003cp\u003eIf salt cod has ever seemed chewy to you, start here. The neck is the upper portion along the back, just behind the head near the top fin, and it is the juiciest, most tender part of the fish.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eCod caught in Iceland is salted on the boat, then dried and aged in Portugal. At the Algarve cannery, the excess salt and skin are removed before the cod is packed in organic extra virgin olive oil from Alentejo.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Neck Cut:\u003c\/strong\u003e The upper back behind the head, prized for being juicy and tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted at Sea:\u003c\/strong\u003e Icelandic cod is salted on the boat as soon as it is caught.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged in Portugal:\u003c\/strong\u003e Dried and aged the traditional way before canning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlentejo Olive Oil:\u003c\/strong\u003e Packed in organic extra virgin olive oil from the region north of the Algarve.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrão com Bacalhau:\u003c\/strong\u003e Serve with warm chickpeas, chopped onion, a boiled egg, olives and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBacalhau à Brás:\u003c\/strong\u003e Fold into soft-scrambled eggs with crispy matchstick potatoes and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToast and Pepper:\u003c\/strong\u003e Flake over toast with roasted red pepper and a drizzle of the tin oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130835493153,"sku":"PAP-COD-735","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_PapaAnzois_CodNeckinOrganicExtraVirginOliveOil_HeroImage_Front_b6774d3b-6318-48fa-b0ad-e954b68138a1.jpg?v=1793748744"},{"product_id":"papa-anzois-cod-cheeks-olive-oil","title":"Cod Cheeks in Olive Oil","description":"\u003cp\u003eCod cheeks are the small, tender medallions cooks fight over. They are sweet, with a buttery texture that sets them apart from the rest of the fish.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAtlantic cod caught in Iceland, and sometimes Norway, with large-mesh nets that let smaller fish escape. The cheeks are packed by hand at the Algarve cannery in extra virgin olive oil with salt.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Rare Cut:\u003c\/strong\u003e Cod cheeks are a small, prized part of the fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNorth Atlantic Cod:\u003c\/strong\u003e Caught in Iceland, sometimes Norway, with large-mesh nets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Filled one tin at a time in the Algarve.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtered Potatoes:\u003c\/strong\u003e Lay over thin potato slices fried in butter, drizzle with the tin oil and add parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrusty Bread:\u003c\/strong\u003e Pile onto warm bread with a squeeze of lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHerby Rice:\u003c\/strong\u003e Spoon over rice with chopped parsley and a little garlic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130835984673,"sku":"PAP-COD-736","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Cod_Cheeks_In_Olive_Oil_Hero_Image_Front_a0db0550-b916-4de5-badb-d68d1cce270d.jpg?v=1793742490"},{"product_id":"conserveira-do-arade-salted-dried-skate-in-extra-virgin-olive-oil-papa-anzois","title":"Skate in EVOO","description":"CERTIFIED ARTISANAL PRODUCTION\nCanned Papa Anzóis of Salted and Dried Skate in Extra Virgin Olive Oil (120 g)\n\nIngredients: Salted and Dried Skate (68.2%), Extra Virgin Olive Oil* (29.2%), Salt (2.6%).\nAllergens: Skate\n\nShelf life: 4 years\n\nLabels and nutritional information in 5 languages (Portuguese, French, English, German and Dutch).\nEach can contains a net weight of 120 g.\nStore in a dry place at room temperature, protected from sunlight.\n\nThis product is sold in a box of 24 units with a weight of 3.85 kg per box.","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130841129249,"sku":"PAP-SKA-737","price":14.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Skate_In_EVOO_Hero_Image_Front_2f3ff01c-4680-4c49-9006-056feb165dbc.jpg?v=1793742293"},{"product_id":"papa-anzois-sardines-organic-evoo","title":"Sardines in Organic EVOO","description":"\u003cp\u003eThis was No. 1 in the original Papa Anzóis lineup, and it is the purest way to taste what the cannery does. Algarve sardines go into the tin with organic extra virgin olive oil and salt. Nothing else.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eThe sardines are caught off the Algarve coast by purse seine during the May to November season and canned on the Arade river. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor. The olive oil is organic and locally sourced.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A 24-hour dry-age unique to Papa Anzóis gives the sardines a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganic Olive Oil:\u003c\/strong\u003e Locally sourced organic extra virgin olive oil, good enough to mop up with bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasonal Algarve Catch:\u003c\/strong\u003e Purse-seined off the Algarve coast during the May to November sardine season.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Every tin is filled by a team of fewer than a dozen people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSardinha no Pão:\u003c\/strong\u003e Lay the sardines on a thick slice of country bread and let it soak up the oil, the way the Algarve eats grilled sardines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtered Toast:\u003c\/strong\u003e Butter warm sourdough, add the sardines, then finish with flaky salt and a squeeze of lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic Pasta:\u003c\/strong\u003e Warm sliced garlic in the tin oil, toss with spaghetti and chili flakes, and fold the sardines in at the end.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130963386657,"sku":"PAP-SAR-100","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Sardines_in_Organic_Olive_Oil_Hero_Image_Front_4e1a6f5b-c334-487b-b79c-fcc3a611d9e4.jpg?v=1793742834"},{"product_id":"papa-anzois-sardines-olive-oil-lemon","title":"Sardines in Olive Oil w\/ Lemon","description":"\u003cp\u003eNo. 2 in the original Papa Anzóis lineup adds one ingredient to the classic: slices of lemon tucked in with the fish. The lemon perfumes the oil and lifts the fish without taking over.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAlgarve sardines are packed in virgin olive oil with lemon slices and salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor. The lemon gives the oil a bright citrus aroma that makes it worth saving.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal Lemon Slices:\u003c\/strong\u003e Actual slices of lemon in the tin, so the brightness comes from fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the sardines a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlgarve Sardines:\u003c\/strong\u003e Caught off the Algarve coast and canned on the Arade river.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtered Rye:\u003c\/strong\u003e Spread salted butter on dark rye and lay the sardines and a lemon slice on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNew Potatoes:\u003c\/strong\u003e Crush warm boiled new potatoes, spoon over the sardines and lemony oil, and finish with chives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon Pasta:\u003c\/strong\u003e Toss hot linguine with the tin oil, black pepper and parsley, then break the sardines through it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130964533537,"sku":"PAP-SAR-739","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Sardines_In_Olive_Oil_With_Lemon_Hero_Image_Front_b0fb953f-5679-4a9f-97fb-6ebc4a7e0344.jpg?v=1793742780"},{"product_id":"papa-anzois-sardines-spicy-olive-oil","title":"Sardines in Spicy Olive Oil","description":"\u003cp\u003eNo. 3 in the original Papa Anzóis lineup brings the heat. Malagueta, the small chili Portuguese cooks reach for, goes into the tin with the sardines and olive oil.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAlgarve sardines are packed with olive oil, malagueta chili and salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMalagueta Chili:\u003c\/strong\u003e A Portuguese chili packed right in the tin to warm the oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the sardines a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocal Ingredients:\u003c\/strong\u003e Algarve sardines with locally sourced ingredients, canned on the Arade river.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChili Toast:\u003c\/strong\u003e Pile the sardines on grilled bread and drizzle over the spiced oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Spaghetti:\u003c\/strong\u003e Use the tin oil as your pasta base with garlic and lemon zest, then fold in the sardines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Bowl:\u003c\/strong\u003e Spoon the sardines and oil over hot white rice with sliced scallions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130965385505,"sku":"PAP-SAR-740","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Sardines_in_Spicy_Olive_Oil_Hero_Image_Front_5783f0b7-766d-43eb-bd4f-bc84fe2d26a8.jpg?v=1793742934"},{"product_id":"papa-anzois-horse-mackerel-organic-evoo","title":"Horse Mackerel in Organic EVOO","description":"\u003cp\u003eHorse mackerel, or carapau, is one of the most loved fish on the Portuguese coast, and it is not a true mackerel. It is firmer and bolder, with a plain silver skin instead of stripes.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAtlantic horse mackerel is caught off the Algarve by purse seine and packed by hand in organic extra virgin olive oil with salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarapau:\u003c\/strong\u003e Atlantic horse mackerel, a Portuguese favorite with a firm, meaty bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Organic Oil:\u003c\/strong\u003e Packed in certified organic extra virgin olive oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the fish a more developed flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarapaus Alimados:\u003c\/strong\u003e Top the fillets with thin onion, chopped garlic, parsley and a splash of vinegar, the classic Algarve way.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato Toast:\u003c\/strong\u003e Rub grilled bread with ripe tomato, lay on the fish and finish with the tin oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoiled Potatoes:\u003c\/strong\u003e Serve over warm potatoes with olive oil, salt and chopped parsley.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130965451041,"sku":"PAP-MAC-700","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Horse_Mackerel_In_Organic_EVOO_Hero_Image_Front_324cd051-2f97-4e05-a63a-08c8c2f8a8f5.jpg?v=1793742736"},{"product_id":"papa-anzois-horse-mackerel-olive-oil-lemon","title":"Horse Mackerel in Olive Oil w\/ Lemon","description":"\u003cp\u003eLemon and carapau are an easy match. The fish is firm and meaty with a slightly sweet edge, and the citrus keeps every bite fresh.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAtlantic horse mackerel from the Algarve is packed by hand with olive oil, lemon and salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarapau:\u003c\/strong\u003e Atlantic horse mackerel, firmer and bolder than true mackerel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon in the Tin:\u003c\/strong\u003e Real lemon packed with the fish for a bright finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the fish a more developed flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNew Potatoes:\u003c\/strong\u003e Crush boiled new potatoes, top with the fish and spoon over the lemony oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToast and Capers:\u003c\/strong\u003e Lay on buttered toast with capers and black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon Pasta:\u003c\/strong\u003e Toss linguine with the tin oil, parsley and chili flakes, then flake in the fish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966466849,"sku":"PAP-MAC-742","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Horse_Mackerel_In_Olive_Oil_With_Lemon_Hero_Image_Front_1ce1addf-cdf0-47d9-8349-478f6ca05f86.jpg?v=1793742715"},{"product_id":"papa-anzois-horse-mackerel-olive-oil-clove","title":"Horse Mackerel in Olive Oil w\/ Clove","description":"\u003cp\u003eClove and carapau make a warm, savory pair. The spice perfumes the oil and rounds out the firm fish.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAtlantic horse mackerel from the Algarve is packed by hand in virgin olive oil with cloves and salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClove-Warmed Oil:\u003c\/strong\u003e Cloves in the tin give the oil a warm, aromatic note.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarapau:\u003c\/strong\u003e Atlantic horse mackerel with a firm, meaty bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the fish a more developed flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Bowl:\u003c\/strong\u003e Spoon the fish and oil over hot rice with sliced scallions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtered Toast:\u003c\/strong\u003e Lay over well-buttered toast and finish with flaky salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotatoes and Onion:\u003c\/strong\u003e Serve with boiled potatoes and quick-pickled onion to balance the spice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966499617,"sku":"PAP-MAC-743","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Horse_Mackerel_In_Olive_Oil_With_Clove_Hero_Image_Front_6a534b51-4073-43c1-ba5e-8c7bcb60ccd3.jpg?v=1793742703"},{"product_id":"papa-anzois-sardines-tomato-sauce","title":"Sardines in Tomato Sauce","description":"\u003cp\u003eTomato sardines are a Portuguese staple, and this version leans on real ingredients: tomato, onion, olive oil and a pinch of oregano, finished with a splash of vinegar.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAlgarve sardines are packed by hand in a sauce of tomato, onion, olive oil, oregano and vinegar. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor. The sauce lands sweet and slightly tart, with enough body to carry a meal.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom-Scratch Sauce:\u003c\/strong\u003e Tomato, onion, olive oil, oregano and vinegar, with no shortcuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the sardines a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Filled one tin at a time on the Arade river.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato Rice:\u003c\/strong\u003e Warm the tin in hot water, then spoon sardines and sauce over a bowl of rice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrusty Bread:\u003c\/strong\u003e Spread the sauce over toasted bread and lay the sardines on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick Pasta:\u003c\/strong\u003e Loosen the sauce with a little pasta water and toss with short pasta and parsley.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966597921,"sku":"PAP-SAR-744","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Sardines_in_Tomato_Sauce_Hero_Image_Front_6e4f2ce8-5eca-4f54-9a42-d80961ffdf31.jpg?v=1793742955"},{"product_id":"papa-anzois-sardines-spicy-tomato-sauce","title":"Sardines in Spicy Tomato Sauce","description":"\u003cp\u003eThe tomato sauce sardine with some fire under it. Red chili goes into the same tomato, onion and oregano sauce, so the heat builds alongside the fruit and acidity.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eAlgarve sardines are packed by hand in tomato, onion, virgin olive oil, oregano, vinegar and red chili. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed Chili:\u003c\/strong\u003e Chili cooked into the sauce, so the heat sits in every spoonful.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the sardines a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Filled one tin at a time on the Arade river.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled Sourdough:\u003c\/strong\u003e Spoon the sardines and sauce over charred bread and finish with olive oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Rigatoni:\u003c\/strong\u003e Warm the sauce, break up the sardines and toss with rigatoni and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice and Egg:\u003c\/strong\u003e Spoon over rice with a fried egg on top to soften the heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966663457,"sku":"PAP-SAR-745","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Sardines_In_Spicy_Tomato_Sauce_Hero_Image_Front_f5576df7-6a85-4fea-928b-919b94a72160.jpg?v=1793742465"},{"product_id":"papa-anzois-smoked-sardines-olive-oil","title":"Smoked Sardines in Olive Oil","description":"\u003cp\u003ePapa Anzóis cold-smokes its Algarve sardines before packing them in olive oil. The smoke stays gentle, so the sardine still tastes like sardine.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eSardines from the Algarve coast are cold-smoked, then packed by hand in olive oil with salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor. The smoke settles into the oil, so save it for dressing or bread.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-Smoked:\u003c\/strong\u003e Carefully, cold-smoked for maximum flavor while maintaining a tender sardine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlgarve Sardines:\u003c\/strong\u003e Caught off the Algarve coast and canned on the Arade river.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Filled one tin at a time by a team of fewer than a dozen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRye and Butter:\u003c\/strong\u003e Spread salted butter on dark rye and top with the sardines and thin-sliced red onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoky Pasta:\u003c\/strong\u003e Toss spaghetti with the tin oil, lemon zest and parsley, then fold in the sardines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight From the Tin:\u003c\/strong\u003e Eat them with a fork, a few olives and good bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966794529,"sku":"PAP-SAR-746","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Smoked_Sardines_In_Olive_Oil_Hero_Image_Front_f50a9e87-008e-4332-bd1c-db1e11c52bd5.jpg?v=1793742410"},{"product_id":"papa-anzois-mackerel-fillets-olive-oil","title":"Mackerel Fillets in Olive Oil","description":"\u003cp\u003eChub mackerel, cavala in Portugal, is the rich, oily fish that makes Portuguese tinned mackerel worth seeking out. This tin keeps it simple: mackerel fillets, olive oil and salt.\u003c\/p\u003e\n\u003ch3\u003eAbout This Tin\u003c\/h3\u003e\n\u003cp\u003eChub mackerel fillets from Portuguese Atlantic waters are packed by hand in olive oil with salt. Before canning, Papa Anzóis dry-ages the fish for 24 hours, a step no other producer takes. The short age gives the fish a slightly more developed, savory flavor. The result is rich and flaky, with plenty of oil to use in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChub Mackerel:\u003c\/strong\u003e Cavala, a rich, oily Atlantic mackerel loved in Portugal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-Aged 24 Hours:\u003c\/strong\u003e A process unique to Papa Anzóis that gives the fish a more developed flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked by Hand:\u003c\/strong\u003e Filled one tin at a time on the Arade river.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Eat This\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough Toast:\u003c\/strong\u003e Flake over toasted sourdough with lemon, black pepper and flaky salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotatoes and Herbs:\u003c\/strong\u003e Fold into warm boiled potatoes with olive oil, parsley and red onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMackerel Pasta:\u003c\/strong\u003e Toss with spaghetti, garlic, chili and the tin oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Papa Anzóis\u003c\/h3\u003e\n\u003cp\u003ePapa Anzóis comes from Conserveira do Arade, a small cannery in Parchal, across the Arade river from Portimão. Manuel Mendes and Vincent Jonckheere founded it in 2015 to bring canning back to a stretch of the western Algarve that once ran 23 canneries and had lost all of them by 1994. Fewer than a dozen people work there, and everything is done by hand. FishNook is the only US importer of Papa Anzóis. The name comes from a rocky fishing ground off the coast known for swallowing hooks: loosely, \"eater of fish hooks.\"\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":53130966958369,"sku":"PAP-MAC-751","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Papa_Anzois_Mackerel_Fillets_In_Olive_Oil_Hero_Image_Front_d723f4ce-3dcd-4387-a4b9-6b0ffeec91d3.jpg?v=1793742377"}],"url":"https:\/\/shopfishnook.com\/collections\/papa-anzois.oembed","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}