Tossed on the grill or straight from a can, everyone loves sardines in Lisbon! Tied to the Atlantic, the Portuguese have always turned to the water to feed our nation. In Lisbon, there's grilled fish in pretty much every restaurant and a one-month festival dedicated to a single fish: the sardine.
The sardine lies at the heart of Portugal's preserved seafood tradition and the cultural and economic fabric, even more so than bacalhau (cod fish) or cavalinha (a type of mackerel).
Morocco. Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market. Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry.
Morocco is one of the world's largest sardine producers
Serious Eats reports that some of the finest tinned sardines and fish come from the Iberian Peninsula. Those producers may win in quality, but in quantity they lose to their Southern neighbor Morocco.
Portuguese sardines are small fish caught off the coast of Portugal, typically in Lisbon, during the six-month sardine season. They are different from other sardines in both the way they are packaged and their taste.
Bacalhau is cod that has been preserved by being salt-dried, and it's Portugal's national dish.
Why Are Sardines Such a Big Deal in Portugal? It all started with Saint Anthony, Lisbon's patron saint. During one of his expeditions, he was having trouble converting the people, so he turned to the fish. Legend says that the fish listened to his sermon and he took it as a sign of God.
Local names of oil sardine are, Mathi, Nalla mathi, Nei chala (Malayalam); Bhutai (Kannada); Tarli (Marathi and Hindi); Nonalai, Peichalai (Tamil); Noona- Kavallu (Telugu); Nna Kavala, Disco kabala (Oriya).
World War II cannery expansion: Monterey became "Sardine Capital of the World" as it fed a world at war with the plentiful and nutritious Monterey sardine.
It is one of the two most important commercial fishes in India (with the mackerel). The Indian oil sardine is one of the more regionally limited species of Sardinella and can be found in the northern regions of the Indian Ocean. These fish feed on phytoplankton (diatoms) and zooplankton (copepods).
The sardines are in season only from March/April to September/October, in order to save the its continuity in the Portuguese sea. It is between July and August that it is at its best: big and voluptuous.
The best seafood in Lisbon is some of the best anywhere. While the country's beloved cod comes to Lisbon preserved in salt, it's still as essential as, say, tuna or clams caught just off shore. The shellfish and octopus from the south of the country are some of the world's best.
Bacalhau (dried, salted cod) is Portugal's national dish, although saying national dish is a bit confusing as there really isn't just one recipe for bacalhau: rumour has it that there are more than 365 different ways to cook bacalhau, and some people say that's even an under-estimation.
Bacalhau
Together with pastel de nata, bacalhau is perhaps the most well-known dish in Portuguese cuisine. It's a Portuguese national dish and far and away the most commonly eaten type of fish in Portugal.
Sardines are packed in liquids such as brine or oil, which cannot be taken through the security checks. There's no limit to the number of cans that I know of , unless your own customs authority has a ruling on such matters. Put them in your checked baggage. No limit.
The so-called “greatest shoal on Earth” takes place during the southern hemisphere's winter. It involves the movement of tens to hundreds of millions of sardines from the warm-temperate waters of South Africa's south coast to the subtropical waters of the east coast, over a thousand kilometres away.
Indian Mackerel is also known as Bangada, Kembung, Aiyla, Aiyla Meen, Bangude, etc.
“You can't go wrong with sardines,” says Zumpano. “They're a wonderful source of omega-3 fatty acids, they're caught in the wild and they're cheap.” Sardines provide 2 grams of heart-healthy omega-3s per 3 ounce serving, which is one of the highest levels of omega-3 and the lowest levels of mercury of any fish.
True mackerel belong to the Scombrini tribe, especially the genera Scomber and Rastrelliger. Meanwhile, sardines are from the Clupeidae family, but they come from several genera, including Sardina, Dussumieria, Escualosa, Sardinops, and Sardinella. Mackerel and sardines do not overlap in terms of their genera.
Caldo Verde
Often called Portugal's national dish, caldo verde is a satisfying and healthy soup that is one of the top must try foods in Lisbon. Caldo verde is a kale and sausage soup– though many recipes use collard greens or even cabbage instead.
Pasteis de Nata
They're the most famous food from Lisbon! And the recipe is under lock and key: Apparently, only three people in the world know it! Pasteis de Nata is golden puff pastry circle with a barely firm rich egg custard in the middle.
Lisbon isn't known as the Queen of the Sea for nothing; the abundant Portuguese coastline means there's no shortage of market-fresh seafood, from garlic-drenched scallops to creamy lobster bisque.
The fleets of codfish fishing boats guaranteed 70% of national codfish consumption, helping to make the Portuguese the world's largest consumers of this fish. And the codfish became the “Loyal Friend“, symbol of culture and Portugal.
Highlights. Salmon, tuna, cod, hake and sardines are the fish species most commonly consumed raw in Portugal.