PORTUGUESE COAST

The concept of canning food emerged in the early 19th century as a response to the need for long-lasting provisions for military and naval expeditions. Sardines were one of the first fish to be commercially canned. The French army, under Napoleon Bonaparte's command, offered a prize for a reliable food preservation method. In 1803, French researcher Nicolas Appert succeeded in preserving food by heating it in hermetically sealed glass jars, thus earning the reward. This method was later adapted for cans by Peter Durand, an Englishman who patented the idea in 1810.

Nutritious and delicious, sardines are a true gastronomic icon of Portugal.

The characteristics of the sea around Portugal are particularly favourable for their reproduction. The low temperature, plentiful oxygen, and abundant nutrients of Portuguese waters allow them to support large quantities of phytoplankton and zooplankton, which are the main food sources for sardines, and this is what has made this fish so abundant along our coast.

Their consumption and artisanal fishing remain an important part of life in coastal communities, contributing to the local economy and preserving a valuable gastronomic heritage. Sardines are therefore not only a staple in the Portuguese diet but also a symbol of cultural identity, reflecting the deep connection between the Portuguese people and the sea.