{"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","url":"https:\/\/shopfishnook.com\/products\/papa-anzois-sardines-olive-oil-lemon","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}