All the José Gourmet

With a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to the general well-being and health of the consumer. An indispensable delicacy, if you have already savoured it, and an absolute must if you haven’t!

A certain squid wanted to be a painter. Wide-eyed, she would paint just about anything. But as soon as she finished painting, she would change colour and blend with her paintings. That’s why nobody saw her at the exhibition.

Recipes

CHILDREN IN THE KITCHEN

Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.

ADULTOS GOURMET

Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3’ to 5’. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.

Illustration João Vaz de Carvalho

The traditional abundance of mackerel in Portuguese waters, and its frequent intake has provided it with a special status at our table. Captured in the north-eastern Atlantic Ocean, this fish represents a food product which has attracted increasing interest, motivated by scientific evidence regarding its nutritional properties.

Tired of living winter time in the dark depths of the ocean, a certain mackerel wanted to change its destiny. It turned into fillets and became the seahorses’ keeper, in disguise. Thus, it stopped trembling in fear, and began shaking from the cold.

Recipes

CHILDREN IN THE KITCHEN

Chub mackerel fish fingers
Blend together 3 tins of chub mackerel and 150g fresh hake fillets. Place the mix into the mould for making ice cubes and allow to harden.  Dip the cubes into 1 egg yolk and bread crumbs. Deep fry. Serve with a side salad and mayonnaise.

ADULTOS GOURMET

Tuna tataki in a meIi—mélô with chub mackerel
Cut 200g of fresh tuna into a parallelepiped shape, season with sea salt and fry in a pan with olive oil over high heat. Cut into slices of 1/2 cm and alternate With 3 tins of chub mackerel fillets with approximately the same size. Serve with crispy salad seasoned with olive oil and cherry vinegar. Decorate with a reduction of balsamic vinegar until it has a syrup consistency. Can also be served with toasts as an appetizer or with mashed potatoes as a main course.

Illustration Teresa Lima
Text Eugénio Roda
Recipes Luís Baena

Ranked #81 on the worldbestfish.com Overall list, and #7 on the Mackerel list.

The discovery of the sea by pre-historic men has coincided with the discovery of tuna. It is perhaps the species that we have known longer and more transversally across the planet. Caught in the eastern and western parts of the Atlantic Ocean and in the southeastern Pacific, our tuna is a high nutritional food product.

120g tin

Tuna fish would swim around all the time. One day, they decided to do a really good race They swam, and swam, and swam, but none got to the end of the race. They are still looking for the finish line. They don’t know where it is!

Recipes
CHILDREN IN THE KITCHEN

Pasta with tuna and scrambled eggs
Boil in water with salt and olive oi|1 packet of pasta and drain. Add 2 tins of shredded tuna and mix. Make scrambled eggs using 6 eggs and 75g of butter, and add to the pasta and tuna.

ADULTOS GOURMET

Vitello tonnato, veal escalops with tuna fish sauce
Blend 2 tuna tins and 1,5dl of mayonnaise, add 1 soup spoon of capers and 1 tea spoon of chopped parsley. Pan fry 8 veal escalops with a small portion of cooking oil, seasoned with sea salt. After the veal escalops are drained from the oil and have cooled down, top them with the tuna sauce and serve together with pasta or potatoes.

Illustration Yara Kono

Text Eugénio Roda

Recipes Luís Baena

Pictured as tuna salad with fresh dill and scallions.

Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!

The rain and the sun challenged each other eternally. She prepared her nest of clouds and covered his solar rays. He warmed up the water mirrors, sometimes making them evaporate till the last drop. Tired of all the competition that filled him up and drained it without even asking his opinion, the river tried to get them to reconcile. He declared a tie and gave them an award: the rainbow trout.

Illustration Yuri Corrêa

Text Eugénio Roda

90g (3.2 oz) tin

Word has it that the best sardines come from neighbouring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil.

The sardines swam along the Atlantic coast, up and down, laughing and stretching, shaking and bending! That’s why our coast is as curvy as we know it!

Recipes
CHILDREN IN THE KITCHEN

Sardines maionnaise opened sandwich
Toast 8 slices of sandwich bread. Blend 3 sardine tins to a purée adding 2 soop spoons of mayonnaise, 1 tea spoon of ketchup and 1 espresso spoon of chopped small onions in vinegar. Spread the purée over the toasts and top with slices of 2 boiled eggs.

ADULTOS GOURMET

Gratinated sardines with a thyme and parsley crust
Blend 8 sandwich bread slices together with 75g grated ementhal cheese and 35g of butter, 1 soup spoon of chopped parsley and 1 espresso spoon of freshly chopped thyme. Place the mix inside a transparent plastic bag, use a rolling pin to spread the paste until it is 2 mm high. Place the bag in the freezer and allow the paste to harden fora little while. Before it freezes, remove and cut small rectangular shapes big enough to cover the sardines from 4 tins. Add 250g of confit tomato and place all into a pyrex, and into the oven at 150% for 20’. Top everything with 1 espresso spoon of icing sugar, salt, 2 chopped garlic cloves and a thread of olive oil.

Illustration Bernardo Carvalho
Text Eugénio Roda
Recipes Luís Baena

Ranked #79 on the worldbestfish.com Overall list.

125g tin

“Petinga” is a suitable name for a small fish. But there are other appropriate names. One of them is «esquilha», and it is still used in Southern Portugal, in Setúbal. children used to be called by that name by their kin in fishermen’s families. You can hear many stories while you are tasting our small sardines.

“Petinga” and tidbit usually met in moments of great delight. They used to flirt at lunchtime, late afternoon and supper. A long time has gone by, but they are still together today, and closer than ever!

Recipes

CHILDREN IN THE KITCHEN

Chirachi, Sardines “Petingas” in extra virgin olive oil “sushi” 2 people – 2 cans
In a bowl, put the cooked and cooled sushi rice seasoned with a mixture of rice vinegar and sugar until you get the right taste.
On top of the rice bowl put sautéed shitake mushrooms, grated carrot, thinly sliced cucumber, cut or chopped sushi seaweed nori, petingas and toasted sesame seeds.

ADULTS GOURMET

Small sardines in extra virgin olive oil with tzaziki 2 people – 2 cans
Grate the flesh of 1 cucumber. Season with salt and drain in a muslim removing as much water as possible.
The day before put 2 -3 yoghurt soupspoons inside a muslim bag and keep inside the refrigerator holding with a string.
The day after chop or grate with a microplane ½ garlic clove, ½ shallot, fennel leaves, cayenne pepper, honey, lemon zest and olive oil.

Illustration João Machado
Text Eugénio Roda

90g tin

Pictured on toast with avocado and onion and on marble rye with chive cream cheese and celery root slaw.

Our small sardines are fished in the Atlantic and Mediterranean oceans and bring alone all the quality of fresh fish. After that, a refined and carefully prepared mixture is added, they go through the smoking chamber, and premium quality olive oil is added as well.

This mouth-watering delicacy will make your taste buds tingle, accompanied by a glass of delicious Portuguese wine and friendly company at the table.

The sardines turned round and round in the can. They wanted to be different from their neighbours. They fought and fought, and the discussion caught fire! Well, where there is fire, there is smoke, and smoke always gets the good-looking ones first.

Recipes

CHILDREN IN THE KITCHEN

Zuchini involtini with avocado and smoked Sardines “Petingas” in Extra Virgin Olive Oil 4 persons – 2 – 3 cans
Use 1 small courgette, wash it and cut thin strips lengthwise (2mm) with a mandolin or with a sharp knife, with care. Season with fine salt and let them drain for 10 minutes to become malleable.
Peel and cut slightly thicker strips of avocado, sprinkle with lemon juice.
Put a slice of zucchini, on top one slice of avocado and on top a petinga. Wrap and attach with a toothpick. Accompany with toasted bread or any toast.

ADULTS GOURMET

Arjamolho (Algarvian gaspacho) with smoked sardines in extra virgin olive oil 4 persons – 2 to 3 cans
Honouring the traditional Algarve recipe, peel 3 garlic cloves ground them in a mortar with salt.
Use 300 gr of skinless and seedless tomatoes and cut into small cubes
In a bowl, pour 100 ml of olive oil, as needed of oregano and cold water (approx. 400 ml) and 20 ml of vinegar. Add the mixture of garlic and salt with tomatoes. Cut 200 gr of homemade bread into small slices and add. Stir and serve very cold or with ice cubes with the smoked sardines

Illustration Tiago Manuel
Text Eugénio Roda
Recipes Luís Baena

90g tin

Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.

Once upon a time, there was a sardine that wanted to become a tomato. Although she succeeded, she lost her aroma, and didn’t like her smooth red body. Having changed her mind, she decided she would rather have the tomato as a friend …

Recipes

CHILDREN IN THE KITCHEN

Club sandwich with sardines in Tomato 2 people – 2 cans
Toast 3 slices of crust less bread. Cut 4 leaves of lettuce in julienne and mix with 2 to 3 tablespoons of mayo. Spread this mixture on 2 slices of toasted bread.
2 hardboiled eggs, pan-fry 4 slices of bacon slowly in a non-stick frying pan. Remove all fat. Cut 6 slices of tomato.
To assemble, place a slice of bread with the lettuce julienne, on top 3 slices of tomato, one sliced hardboiled egg, the sardines in tomato from one of the cans and half the bacon
Above put the second slice of bread with the same ingredients as the first layer. Cover everything with the last slice of bread.
Cut the slices into four triangles; place them on a plate with straw potatoes in the centre.

ADULTS GOURMET

Penne putanesca, tomato, anchovies, olives, capers & Sardines in Tomato
4 persons – 3 cans
Heat 60 ml of olive oil in a medium casserole over medium heat. Add 4 cloves of chopped garlic and sauté, about 1 minute. Add 40 gr tomato puree mixed with the preserves, 100 gr olives, 3 fillets of anchovy, 20 gr of capers and oregano. Boil the sauce on medium-low heat until it thickens, about 8 minutes. Season with salt and pepper.
Bake 350 g of penne in a large saucepan with boiling water and salt until it is in the right place, but still firm. Drain the dough; return to the same pan. Add the sauce and chopped parsley. Stir in low heat until the sauce wraps around the batter, about 3 minutes. Serve with grated Parmesan.

Illustration Marta Madureira
Text Eugénio Roda
Recipes Luís Baena

125g tin

Pictured with fettuccine and curried with sourdough bread and cucumbers.

Atlantic and Mediterranean, our delicious sardines are kept fresh from the moment they are caught. They become even tastier and nutritionally rich with the lemon that flavours the olive oil. Savour this flavour with a bit of rustic bread or toasts, accompanied by a nice glass of white or red wine, someone to taste it with, or simply to please your ego!

A lemon and a sardine fell in love. She used to visit him onshore, and in turn, he would visit her at sea. From then on, sardines and lemons go hand in hand, symbolizing a passionate and well cared for heart.

Recipes
CHILDREN IN THE KITCHEN

Sardines in puff pastry
Drain sardines from 4 tins with olive oil and lemon. Cut out rectangle shapes from 1/2 kg of puff pastry. In the middle of each rectangle place] sardine. Fold and brush the outside with 3 egg yolks which has been previously mixed with 1 tea spoon of cold water. Bake in the oven at 210 °C. Serve with ketchup.

Illustration Inês Oliveira
Text Eugénio Roda
Recipes Luís Baena

125g tin

Pictured on marble rye with chive cream cheese, red onion jam, and kale microgreens.

The mackerel is a blue fish with no carbohydrates. It is rich in phosphorus, potassium and calcium and presents a high level of fat acids which help prevent cardiovascular problems and optimize cognitive performance. Usually associated to curiosity, this performance will help find out numerous things about the mackerel!

Everybody knows that mackerels don’t swim. They ride the seas in endless long-distance runs. Bets are made! Some prefer them whole, others prefer them sliced! Mackerel, mackerel, big or small, can I have them all?

Recipes

CHILDREN IN THE KITCHEN

Russian salad of mackerel in olive oil 6 guests 3 tins / cans
In a pot with boiling water, seasoned with salt, bake 300 g of peeled carrots and cut into cubes. When cooked, add 500 g of potatoes with the same cut. It should take about 10 minutes to cook. Drain completely and cool on a tray.
In another pot with boiling water, cook 200 g of peas and 150 g of green beans.

When ready, drain and cool.

Mix everything with mayonnaise, 3 hard-boiled eggs cut into slices and, on top, pickled mackerel.

ADULTS GOURMET

Small Mackerels in Olive Oil and puff pastry 4 people – 2 cans
Preheat the oven to 220 ° C.

With purchased puff pastry, cut 8 rectangles of 9cm x 5cm. With a fork, pick it so that the pasta doesn’t grow much and becomes crispier. Brush with egg wash 4 of the rectangles.

Bake in the oven until ready. Cool on a grid.

Mix the mackerels and olive oil with cooked and drained basil, vinegar, chopped parsley, cooked egg slices and parsley. Make like a sandwich with the puff pastry and this salad. Finish with cherry tomatoes over the golden puff pastry by the egg.

Illustration Francisco Providência
Text Eugénio Roda

120g tin

Pictured with caramelized onions and homemade pierogi.

These are small Pacific Chub Mackerel in olive oil and hot pepper.

120g tin

Pictured in mini tacos with tomato and avocado salsa.

This is small Pacific Chub Mackerel in olive oil and natural smoke.

120g tin

Pictured in escabeche with garlic, fresh bay leaves, carrot, and zucchini.

The octopus is a delicious mollusk. Its consistency and soft texture make it a unique delicacy, unparalleled. What we propose is a spicy version of our octopus caught in the Atlantic Ocean. This irresistible combination with piri piri is so appealing that you will want to try this delicacy at every sunset.

One day, a certain octopus complained about his life. Although he belonged to a biologically diversified family, he had been born an octopus and that’s how he lived. That was it, nothing else to be but an octopus. He needed to spice up his days, even if it meant sprinkling some magic dust to stir that monotony. Apparently, someone indulged him!

Recipes

CHILDREN IN THE KITCHEN

Octopus with peri-peri Samosas 4 persons – 2 cans

Separate 4 sheets of frozen Chinese crepe (Spring roll) and cover with a cloth.
Drain the preserves and mix with 8 tablespoons of cooked basmati rice.
Make a stew with olive oil, 1 small chopped onion and 1 chopped skinless tomato. When thick you may add curry and mustard.

Roll up the samosas and deep fry

ADULTS GOURMET

Octopus Risotto in Olive Oil with Peri-Peri – 4 people – 4 cans

Lightly fry ½ clove garlic and ½ bay leaf in 20 ml of olive oil. Add 250 gr of carnaroli or arbório rice and fry lightly with medium heat.

When ready, increase the heat to the maximum, refresh with 50 ml of white wine and let evaporate completely.

Add 125 ml of fish stock or vegetable stock and allow evaporating. Add more broth and cook until it has the desired texture “al dente”. Add the octopus and remove from the stove. Add 100 gr of cold butter cut into cubes; add a little at a time to turn creamy. Serve it with fresh basil or another aromatic herb.

Illustration João Drumond
Text Eugénio Roda
Recipes Luís Baena

120g tin

Pictured with roasted salsa verde and chives.

At this point there's no official copy from the company, we added this based on some photos we saw of open tins on Instagram. Sure enough, they're tremendous and one of our favorite mussel products.

Net Weight: 110g (3.9 )

Pictured with it's escabeche sauce emulsified and parsley.

Captured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavour unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance. Do you remember when you started being so fond of octopus?

Octopuses have three hearts, but this one wanted more! Perhaps because it wanted to hear the heart beating to the sound of its favourite song. So, it swapped some of its legs for some hearts. How many? Just do the maths!

Recipes
CHILDREN IN THE KITCHEN

Deep fried and breadcrumbed octopus fillets
Dip 8 octopus tentacles firstly in flour, then in 2 eggs (previously beaten) and finally with breadcrumbs. Deep fry. Serve with mashed potatoes and side salad.

ADULTOS GOURMET

Pan fried octopus with mashed potatoes
Boil 24 small potatoes. In a frying pan, pour 2 dl olive oil from the tins, 8 garlic cloves (smashed with skin), 2 bay leaves, 1 sprig of rosemary, 3 sprigs of thyme and parsley. Place the octopus in the pan, cover and let it simmer until golden brown in colour on both sides.

Illustration Emílio Remelhe
Text Eugénio Roda
Recipes Luís Baena

120g (4 oz) tin

Pictured with pasta, squash, garlic, feta, and scallions.

Yellowfin tuna belly done the José Gourmet way.  A luscious treat you deserve.

120g (4.2 oz) tin

Razor clams are one of our favorite things here, definitely one of the most underrated tinned seafoods. Versatile for recipes, and great straight from the tin, perhaps our favorite way to eat them is in pan bagnat.

110g (3.9 oz) tin

The classic Portuguese combination of a zippy pepper, clove, bay leaf, and pickled vegetables done in the inimitable José Gourmet way. Also, for those keeping score, most of the spiced sardines are big 'dines, very few are the smaller petingas.

90g (3.2 oz) tin

Lightly smoked Atlantic Salmon in an EVOO good enough to save and re-use for frying your saltines, or making smoky salad dressing.

90g (3.2 oz) tin

Maybe you know sardines, maybe you know sprats, but do you know garfish? You should. Similar but distinctly different.

120g (4.2 oz) tin

Smoked sprats are everywhere, but for some reason there's only a few smoked true sardines, so we welcomed this tin into our ranks immediately. We would classify the level of smokiness to be mild. Just enough to make you think you're on the beach and just blew into the coals to get the fire, and the evening, started.

120g (4.2 oz) tin

Oh sure, you've had all kinds of sardines in tomato sauce, but have you had small sardines in tomato sauce? Didn't think so. Know how we knew? There aren't any others. Well, maybe the Pollastrini, but those are more like medium and looser packed.

90g (3.2 oz) tin

Atlantic horse mackerel (Trachurus trachurus), also known as the European horse mackerel or common scad, is a species of jack mackerel. This version of escabeche is more interesting than most, with piri-piri pepper, a bit of tomato pulp, and onion. Rich, savory, and fall apart on the fork delicious.

120g (4 oz) tin

Not a book, a beautifully executed box of prints and text.

Since its foundation
José Gourmet has invited illustrators
for its canned food packages.
With very distinct points of view,
calligraphy and very varied techniques.

Creativity and metaphors are guaranteed.
And humor is in good health.
In box-book form with loose leaves,
this publication brings together thirty illustrators and one writer.

It is an art gallery, a small museum of images to frame.

It is an object to be offered with great taste
and to receive with every taste:
reinforcing the emotions in family
and sharing among friends.

E.R.

Illustrations
André Letria, António Modesto, Bernardo Carvalho, Cláudia Salgueiro, Cristina Valadas, Daniel Lima, Emílio Remelhe, Evelina Oliveira, Fatinha Ramos, Francisco Providência, Gémeo Luís, Iga Nawara, Inês Oliveira, João Abel Mota, João Drumond, João Machado, João Vaz de Carvalho, Madalena Matoso, Marlene Couceiro, Marta Madureira, Ricardo Abreu, Rúben Estrada, Rui Mendonça, Susana Fernando, Teresa Lima, Tiago Galo, Tiago Manuel, Yara Kono and Yuri Corrêa

Texts
Emílio Remelhe and Gémeo Luís

30×17,5 cm (about 12" x 7") / box + individual sheets / Munken Pure paper / 33 sheets, 66 pages

Please note that these are shipped to us loose so the outer boxes all show some slight scuffing/foxing of edges. We protect it better en route to you, but can't undo what's been done.

Who doesn't love curry? Instant hit when mixed with rice, but, don't sleep on whipping up a quick curried mackerel salad and making a mackerel melt, either. So good.

120g (4.2oz) tin