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