Our restaurant promotes the benefits and quality of Portuguese canned fish.
Our partners include portuguese companies who manufacture canned fish products and
ANICP, Associação Nacional dos Industriais de Conservas de Peixe.
Canned f+fish are nutritious and healthy and, alongside fresh, frozen and chilled, can provide
you with a balanced, healthy diet. Canned fish can provide you gourmet meals.
Cans are great value, convenient and versatile to use straight off the shelf as an ingredient for a meal.
Metal cans are good for the environment – they can be recycled again and again to make new cans or other metal goods like fridges and cars.
We work closely with various chefs, broadcasters, nutritionists, dietitians and in partnership with a variety of organisations.
In our web site you will find lots of recipes and very useful information about health and nutrition facts.
INFORMATION ABOUT HEALTH & NUTRITION
Canned fish is:
• a natural product
• with no preservatives or dyes
• extremely safe food (such as milk, are subjected to heat treatment – the sterilization, which gives it a shelf life)
• They are rich in omega3 (fat healthier than it can consume). The recommended intake of Omega 3 for adults is 250mg per day. A tin of canned sardines has about 2500mg of omega-3 to 10 times the recommended dose.
• Several published studies show that regular consumption of omega-3 reduces the risk of death from heart attacks and heart disease.
• The consumption of omega-3 reduces the risk of cancer, particularly breast, pancreas, prostate and colon. According to Dr. Hardman’s American Institute for Cancer Research, the omega-3 not only inhibit enzymes and proteins interfere with the inflammatory chain
• Also has a beneficial effect on human brain development and prevention of various diseases (coronary heart disease, hypertension, diabetes, rheumatoid arthritis, Alzheimer’s, Parkinson’s, schizophrenia, bipolar disorder, depression, male infertility, endomitrose)
• Has positive effects on cognitive development and during pregnancy and lactation reduces the risk of an inappropriate neural development of infants;
• Recent study suggests that consumption of canned fish is important in fetal growth and size of the newborn. In this study we assessed the relationship with the canned fish weight and length of newborns. It was concluded that pregnant women who ate canned tuna had a lower risk of having a small baby. Moreover mothers who consumed two servings of canned tuna per week had babies who weighed an average of about 115gr more than the mothers who rarely or never ate canned tuna. In “Fish consumption … During pregnancy cohort study in Spain”
• The nutritional properties of the fresh fish material does not change: rich in omega3-, high biological value protein, high levels of calcium (in the case of canned sardine). The vitamins, they are best preserved because they are not exposed to air (oxygen) and therefore do not undergo oxidative degradation, all while preserving the value of these vitamins
• The Cannery Portuguese uses mainly domestic raw materials and manpower Portuguese, and 90-95% is female labor for a total of 3500 jobs. It’s produce about 60 000 tonnes of canned fish per year. It is undoubtedly one of the engines of national development, economic, social and cultural.
• Globalization: It’s an industry that had long become internationalized, it exports more than 100 years for all continents.
• Canned sold around the world: “The canning industry in Portugal is a real success. In addition to being able to produce enough to supply the domestic market, can still export 60% of the products. The most production are exported to UK, Italy, Belgium, Canada, USA, Greece, Spain, France, Germany, Sweden, Finland, Japan, Cyprus. The main markets are France, UK, Italy and Benelux. But we also sell to America, China, Philippines, Australia and the jungles of Peru. We export to all over the place. ”
• The production of canned fish, by species and in percentage is 48% sardines, mackerel, 27%, 24% tuna and 1% for the another ones.
The Portuguese Sardines Canned fish are produced with the Portuguese coast fish, caught by Portuguese vessels and processed by Portuguese labor. At this point of view, we can say that is 100% PORTUGUESE
They are economical, convenient, ready to use and versatile in its use, may be drawn up from entries such as hot dishes, salads, molecular gastronomy (eg Chief Victor Matos) and gourmet dishes (Can the Can Restaurant in the Terreiro do Paço .)
The Portuguese first cannery was born in 1879 in Vila Real de Santo António in the Algarve. The raw material, at the time was the sardine
Innovation Policy: The Fish Cannery offers a large portfolio of products, always taking care to keep up with new trends and surprise the consumer: canned light, low salt, children’s products (fillets skinless and boneless, hamburgers, etc.), reworked traditional recipes, salads, sauces with high nutritional value, pates.
The Cannery Fish is concerned with the ecological footprint it leaves on the planet. We want small and we have two certifications for sustainability of resources we use: fishing in Portugal sardine and tuna fishing in the Azores. In addition, participate in different projects where studying ways of use of subproducts. Finally we use mostly recyclable packaging as well as emerging technologies in the production.