Mackerel fillets in spicy olive oil

Mackerel fillets in spicy olive oil with piri-piri

Nuri's mackerel fillets in spicy olive oil are tender pieces of mackerel from Portugal, skinless and boneless, preserved in savory olive oil with piri-piri. Buttery-smooth with a fiery note – pure enjoyment with zero effort.

Mackerel fillets in spicy olive oil are pure, skinless, and boneless pieces of mackerel from the traditional Nuri cannery in Matosinhos, packed in oil with a fiery touch of piri-piri. Hand-cut and gently cooked, they combine the delicacy of premium fillets with the warmth of Portuguese spice. Simply open the tin, grab a fork, and you have a savory meal in an instant, with no preparation or cleaning required.

Tender bite, fiery finish

The spicy mackerel fillets taste mild and buttery at first, then the heat of the piri-piri kicks in, providing a gentle, warming finish—tender, savory, and fiery in a single bite.

Piri-piri is the small Portuguese chili that gives the country's cuisine its fiery soul; it doesn't burn aggressively, but seasons with character. Because the fillets come completely boneless, only the best remains on the palate: tender meat, well-rounded oil, and savory heat. Refined, spicy, and warming all at once, yet the clear flavor of the mackerel remains unmistakable. A tin for anyone who likes things with a little more spirit.

On bread, in pasta, with a cold beer

Mackerel fillets in spicy olive oil are served in seconds and add instant seasoning and character to any quick dish. Especially on nights when you need something fast, a tin like this is a little treasure to have in your pantry.

They are best served on toasted sourdough with a dollop of cream cheese to temper the heat, paired with a cold beer or a dry white wine. Flaked into pasta, they turn a simple meal into a fiery feast; over roasted vegetables or rice, they provide a savory finishing touch. If you prefer things milder, opt for the mild mackerel fillets; if you love the heat, try the spicy sardines from our range of Portuguese canned fish.

Handcrafted right at the port of Matosinhos

Nuri is part of Conservas Pinhais, founded in 1920 in the fishing port of Matosinhos near Porto – to this day, every tin is made by hand.

It takes 37 steps to produce one tin, almost all of which are done by hand. Experienced workers remove the skin and bones from the fillets and place them in the tin one by one before the oil and piri-piri are added. The Nuri brand has existed since 1935, and since 2016, Austrian Jakob Glatz has been leading the traditional company – those interested can even visit the small cannery at the port. You can taste the care put into every tin. Truly impressive.

Don't pour the fiery oil down the drain

The fiery oil should never be poured down the drain – it is perfect drizzled over warm potatoes, added to a tomato sauce, or used over fried eggs the morning after.

Unopened, the fillets keep for years and even develop a rounder flavor over time. Once opened, store them covered in the refrigerator; they will taste even more flavorful the next day. Keep a small stock in your cupboard, and on bland days, bring a piece of fiery Portugal to your plate, with no cooking and no bones. You can find more from the Nuri range with us, from mild sardines to gift sets.

Contents 125g – Drained weight 90g