Small Mackerel in Olive Oil

Small Mackerel in Olive Oil from Matosinhos

Small Mackerel in Olive Oil by Nuri are whole young mackerel from Portugal, hand-packed into the tin and covered with mild olive oil. More tender than you would think, finer than many tinned tunas – a fish conserve with character, not an anonymous canned fish.

Small Mackerel in Olive Oil are a Portuguese specialty from the traditional Nuri cannery in the harbor town of Matosinhos. Young, small mackerel are cleaned by hand, gently cooked, and nestled in the finest olive oil – a fish that tastes more tender than its reputation and melts wonderfully buttery on the palate. Here, "small" means young and particularly delicate – a difference you will taste in the very first bite. Anyone who likes sardines will love these small mackerel.

Buttery, tender, and close to the sea

The small mackerel taste mild and buttery, with a fine note of salt and a clear, clean fish flavor.

The mild olive oil coats the fish like a mantle, keeping it juicy, tender, and supple. The flesh melts on the palate almost by itself, paired with the rounded fruitiness of the oil – together, they taste of the south, of the harbor, of sun and sea salt. Small mackerel in olive oil are milder than sardines and finer than many canned tunas, yet strong enough to stand on their own. A fish that needs no big stage, and yet deserves one.

Hearty sourdough bread, fleur de sel, a fork

Eaten straight from the tin with a fork, the mackerel come into their own, as they do on a slice of hearty sourdough bread with a little fleur de sel.

They like lemon, red onion, and flat-leaf parsley; they like a dab of mustard and a colorful green salad. Flaked, they add depth to any pasta, and on a baked potato, they become a quick lunch. Alongside the classic sardines in olive oil, they look good on an antipasti board, together with olives and pickles from our Portuguese canned fish range. For those who like it bolder, reach for the spicy version with a subtle kick.

37 steps of craftsmanship since 1920

Nuri belongs to Conservas Pinhais, one of Portugal’s oldest fish canneries, founded in 1920 in the harbor town of Matosinhos near Porto.

A tin of Nuri requires a full 37 steps, and almost all of them are performed by hand – only filling with olive oil and sealing the lid are done by machine. Experienced women clean, head, and place every single fish into the tin, a craft passed down from generation to generation for over a hundred years.

The Nuri brand has existed since 1935, and since 2016, Austrian native Jakob Glatz has been guiding the traditional house with a steady hand. A legend tells that the name comes from a love for a Spanish woman named Nuria – love at first sight, in the middle of a sales trip. That is how Portugal tastes from a tin. Hats off.

Lukewarm over potatoes or in a frittata

Lukewarm, these small mackerel show their best side: open the tin, use the oil, and add everything over warm potatoes or into a frittata.

Unopened, the mackerel in olive oil will keep for years and actually become rounder in flavor over time, just as a good preserve should. Once opened, keep them covered in the refrigerator; they will still taste wonderful the next day. This way, you always have something good on hand for spontaneous guests or a picnic by the lake. You can find more from the Nuri range with us – from sardines and mackerel fillets to gift sets.

Contents 125g – Drained weight 90g