José Gourmet Codfish in Olive Oil and Garlic


Dan’s Tasting Notes: Don’t let “garlic” in the name of this scare you off, there’s the barest hint of it, from a single slice included in the tin. The photos I took make it look like the pieces are more broken up than they really are, this was almost entirely composed of chunks the right size for placing on a saltine. I really enjoyed this product. The flakes were what you’d expect (and want) from cod, large and distinct. The texture was quite firm for a fish and for a tinned fish, providing a satisfying chew. If you’re not sure you’re ready for mollusks and bivalves, and are dubious about anchovies and sardines, start here. You won’t stop here.

To talk about cod is to dive in a deeply rooted tradition in Portugal. For a long time, only salted and dried cod deserved full attention. But enthusiasm for canned food started to increase gradually. Caught in the North East Atlantic, the cod we use to prepare our cans is paired with olive oil and garlic, thus preserving the traditional combination of this Portuguese dish.

Once upon a time, an olive tree decided to stand by the sea, hoping to spot a codfish. She waited, and waited, and waited some more…but none was to be seen! So patiently did she wait that she forgot to shed her leaves. Finally, she sighted a similar fish, but its head was different. Its head looked like a garlic bulb. The olive tree held on to her best olives and offered her the best oil, as she would do every time somebody came ashore.



Cod fish in olive oil and garlic pizza 4 guests 2 tins / cans
Pre-heat the oven to 220ºC and place a slate on the tray to bake the dough on top.
Use a supermarket base of pizza, cover it with 100 ml of tomato sauce or “passata” mixed with the garlic that’s inside the tins and a branch of basil or oregano.
Sprinkle with a little olive oil and distribute about 125 grams of mozzarella for pizza on top.
Use the inside of the preserve as topping. Bake for 8-10 minutes.


Cod in Garlic and Olive Oil “Migas” 2 people – 2 cans
In a clay pot, if possible, add some water, a layer of shredded kale, a can of cod, with the oil, thin slices of wheat bread, garlic cloves peeled and crushed, and a little more olive oil.
Repeat this process again with all ingredients.
Bake in the oven at 180-200 ° C for a few minutes until the cabbage is cooked and the set is warm.

Illustration Ricardo Abreu

Text Eugénio Roda

Size: 120 g

In stock


Store at ambient temperature. If not completely consumed, store in sealed container and put in the refrigerator for up to 2 days.

Ingredients: Cod (70%) (Gadus morhua), Olive oil (28.5%), Garlic (0.5%) and Salt (1%)


  1. Pat Hachey (verified owner)

    This canned cod is solid! No really! Its surprisingly very firm without being dry by any means. There’s just a subtle kiss of garlic and salt that is mostly present in the pieces at the bottom of the can that are fully saturated in oil. One of my favorite meals my mom would make growing up was cod baked with a butter cracker crust on top, so I’m enjoying this on top of some nice buttery crackers. I can also echo the sentiments in the description regarding the look of the pieces of fish. The picture does not accurately represent it where my can contained sizeable filets instead of smaller shreds and flakes like in the image. Ultimately it makes for a very savory treat for flaky cod lovers.

  2. deenzandgreenz (verified owner)

    Wow! Quite a unique tin. I found this one to be very filling, enjoyed with some Ritz crackers. The cod itself was flaky and high quality, still remaining dense enough to easily scoop onto crackers or any vessel of choice. Buttery, indulgent, and something I’ll definitely buy again!

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