▪ A century-old company with a Living Museum of the canning industry marks the day of an iconic product of our gastronomy
▪ It is the only cannery in Portugal that maintains all its production using the traditional method
▪ 95% of Pinhais' canned sardine sales come from international consumers. The company sells to more than 60 cross-border markets
World Sardine Day is celebrated on 24 November and Pinhais, a century-old cannery in Matosinhos, marks the date with various activities. The day aims to celebrate and recognise the importance of this species, one of the most iconic of our gastronomy. Aware of the importance of the sardine to our culture, Pinhais claims the celebration of this day for Portugal, which remembers the sardine in all its dimensions, whether nutritionally, its gastronomic versatility and, of course, the relationship with our cultural traditions, such as the Santos Populares.
For Patrícia Sousa, Pinhais' marketing director, "For us it makes all the sense to celebrate the World Sardine Day, whose importance we believe is relevant to the national calendar. We're talking about the sardine, a noble species chosen by the Portuguese, whose quality is internationally recognised, being Pinhais' main raw material and which guarantees the superior quality and excellence of our hand-made preserves. If we have always valued the importance of this species, since the inauguration of our Living Museum of the canning industry we have taken on even more responsibility to highlight the importance of this product, a symbol of our culture."
Recipes with sea notes to celebrate "Sardine Day
Brought still from the fish market and used in Pinhais' canned food, the sardine lends itself to versatile recipes, providing countless gastronomic possibilities, either straight from the can as a starter or as a main dish, but always with the Portuguese sardine as the main character.
In this sense, to celebrate the World Sardine Day, Pinhais creates a special menu, a sardine tomato rice recipe, made by the experienced hands of D. Luzia, a collaborator for over 30 years. The delicacy will be served to partners and some Pinhais' customers, as well as to the four winners of a contest launched by the cannery on its Facebook page, who will enjoy a gastronomic experience with sea notes.
Also on the 24th, in order to show the versatility of Pinhais' canned food, visitors to Museu-Vivo will be able to taste, for a symbolic price of three euros, another exclusive specialty to celebrate Sardine Day, the "sardine napkin" recipe. This delicacy is prepared with cream cheese, a guacamole with Pinhais signature, to which the highest quality preserves and fresh and natural ingredients are added, sardines in spicy olive oil or only in Pinhais olive oil, a proposal from Madalena and Joana, team of Can-Tin, tasting space that hosts the last moment of the visit to Museu-Vivo.
Sardines: product of gastronomic identity
This year the sardine fishing season began in May, with fishermen from boats in the purse seine fleet having 29,400 thousand tonnes as their global limit for discarding catches, two thousand more than in 2021. Note that Portugal and Spain have developed a multi-annual plan for the period 2021 to 2026 for the management of sardines, in a precautionary approach, with catch limits, according to scientific advice.
In 2022, Pinhais plans to take in about 900 tonnes of sardines, a quota
similar to that of the previous year. The cannery that maintains the traditional method in 100%, being the only cannery in Portugal that in all its production preserves the secular tradition, last year produced 4.1 million sardine products, about 95% of which absorbed by overseas markets. The Austrian market stands out, followed by the North American, Italian and Nordic countries, which consume the most Pinhais and NURI handmade conserves, the latter a cult brand in international markets.
Currently, through its online shop, the company directs its sales to more than 60 markets around the world. As far as the most popular sardine products are concerned, the pure sardines in olive oil are the preferred preserve of national consumers and the spicy sardines are chosen by international customers.
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