Choose wines to pair with canned fish!

Canned fish has a long tradition in Portugal and is one of the symbols of its cuisine. Preserving fish by salting is an age-old method technology has evolved, and the two World Wars boosted since they are easy to transport, have a long storage life and are very nutritious.

Over time, with the decrease in demand, the canning industry suffered a severe decline. A large number of factories had to close down. To survive, the remaining ones invested in product quality and the sophistication of the recipes, and more different varieties of seafood introduced and new ingredients and spices added.

Always present on Portuguese tables, canned fish has gone from being a cheap product accessible to all to a gourmet delicacy.

In addition to the traditional sardines and the indispensable canned tuna, you can find a wide range of fish and seafood preserved and sold in glass jars or beautiful tins made from tinplate, often recreating old labels.

Mackerel, cod, "petinga", eels, salmon, mackerel, anchovies, octopus, squid, cockles, mussels, roe... the options are many. The liquid used to preserve them can be water and salt, oil, olive oil or even vinegar.

To enhance the flavour and refinement, they can include other ingredients such as tomato, onion, pickles, chickpeas and various vegetables. And if we talk about the condiments and aromatics, the list is equally diverse and very tasty: chilli, lemon, garlic, basil, and truffle. The new recipes and variations are countless and contribute to the international prestige of Portuguese canned fish.

Have you ever tried making a dinner of Portuguese canned fish? Snacking on this delicacy is unparalleled, but choosing the right wine is always challenging. To avoid clashing, the salt, unctuousness, and seasonings must be careful balance with the wine.

Usually, a high-acidity white wine goes well with most of these canned fish. The fat asks for acidity to soften the richness of the canned fish, but at the same time, it does not ruin the gastronomic experience but rather balances and cleanses the palate.

A sparkling wine or champagne is another safe choice. The refreshing acidity of these wines will balance the richness and salinity of the canned fish. If the canned fish is spicy, the natural effervescence of these wines will also soothe the palate.

If you prefer red wine, choose carefully because the tannins clash with the salt leaving an unpleasant taste on the palate. And, if the seasonings are spicy, it can enhance that spiciness rather than relieve it. Red wine with high acidity and low tannins can work.

And if you have never tried a sweet wine with canned fish, this is an excellent occasion. Salty with sweetness is another principle often applied in enogastronomy. A dry white port or a late harvest can be divine.

Here are a few tips to whet your appetite, but as we always say, in the end, it's your palate and personal taste that rules.

Sardines in spicy tomato sauce

These sardines preserved in a delicious tomato sauce with a spicy touch are delicious but hard to match. They are rich in Omega-3 and have a very distinctive unctuosity which, along with the salt and spiciness, requires an intense wine with good acidity and some residual sugar. A Madeira Sercial wine has all the qualities to elevate and balance this delicacy. In Madeira wine, it is the grape variety that defines the sweetness of the wine. Madeira Sercial is the driest but has the intensity and balance needed to cope with this flavour bomb.

Sardines in Olive Oil

A fresh, aromatic white wine with crisp acidity will balance the oiliness and saltiness of this conserve. Try a wine from the Vinho Verde region. With an Atlantic influence, these wines are acidic and refreshing with citric aromas, sometimes more tropical or sometimes more floral.

Tuna fillet in olive oil

It is a rich fish but also dry, so it requires a more refined and mineral wine. An Azorean white with its volcanic, mineral and saline character and a fruity aromatic range, sometimes with floral notes, is an attractive wine to match with this canned fish.

Codfish in Olive Oil and Garlic

This salt cod preserved in olive oil and garlic with a salty and iodinated flavour goes well with an Encruzado from the Dão. It is a wine with strong mineral notes and, at the same time, has the structure to support this fish with such marked flavours.

Mussels in marinade

We go for a sparkling wine to pair with mussels preserved in an onion-based sauce with vinegar. The acidity of the vinegar is not easy to pair, and the natural sparkling wine's acidity works with its refreshing effervescence to soften and balance the marinade.

Mackerel fillets in olive oil with lemon

Mackerel is a rich fish with a pronounced flavour. It goes well with a mineral and aromatic wine. The freshness of a white from the Lisbon region is a great choice.

Squids stew

Preserved in a sauce based on vegetable oil with several spices like pepper, tomato and onion, it needs acidity to cut all this richness. Sharp and incisive, an Arinto from the Lisbon region is a good choice. Vinho Verde region is always a reference when choosing an aromatic and refreshing wine. And we also recommend the Bairrada region. Mainly from Baga grape variety has all the characteristics we need: aromatic, fresh and with good acidity.

Anchovy fillets in olive oil

They have a very intense salty taste because they are salted and cured before canning. It is one of the most difficult pairings. Try tasting it with a young and fresh dry rosé.

Anchovy fillets in olive oil with capers

Capers further intensify the salty anchovy character. Try to pair the intense umami flavour of this conserve with a white port.

Make your own choices and combinations. As we always remember, the important thing is to buy quality products and, if possible, buy from producers who work in a sustainable and low-intervention way.