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