Roasted codfish with garlic and olive oil, preserved in olive oil with a garlic touch. A combination of flavors that define Portugal.
Renowned for its quality, Tricana, the brand of “Conserveira de Lisboa” already knew 80 years ago how to select the best and most fresh fish, adding in to some recipes delicate condiments thus resulting in a perfect end of flavours.
Since then, the production is limited due to concerns of the best fish selection with the highest quality yet there is a great variety of recipes in their canned fish.
The geographic localization and high quality brought fame and credibility to Conserveira de Lisboa. The visitors are mostly tourists who contributed to the need and fair projection out borders.
About canned fish:
»A good canned fish rather than die in the tin, evolves.
»Canned fish within one year are in fullness of the olive oil absortion, this is when all the fat was already absorbed and becomes a uniform block and is perfectly integrated.
»The products have a shelf life of five years, although it is a relative term. There are products that stay 10 to 15 years in excellent condition, more like a fine wine the longer the better, that”s canned fish behaviour.
»The cans must be turned over from time to time.
»They are to be served up on the bread, never on toast, as the bread absorbs the olive oil and complements the flavour.
»Canned fish are a highly recommended option for those seeking a healthy and tasty diet, being rich in phrotides, carbohydrates, Omega-3 and lipids that generate energy and conserve body temperature.
»Canned fish today is a valued product particularly tasty with the potential of diet recommended and essential for a practical and nutritious meal or just to nibble and sip.
Canning is an important growing industry in Portugal with many brands out borders which always knew how to adapt and meet the demands of modern healthy living, a fact that accounts to its present resurgence. The quality of Portuguese canned fish have always been unquestionable and known in the whole world.
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