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Fish
No fish is more Portuguese than sardines. This fish occupies a place of choice at the top of the most appreciated and consumed fish in our country. Portugal is bathed by waters rich in sardines and during the Second World War, it became the country that most produced high quality canned sardines.
Sardines are a fatty fish, rich in healthy fats, namely omega-3 fatty acids that reduce the risk of cardiovascular diseases. The American Heart Association recommends eating sardines twice a week. It is also rich in iron, essential for the transport of oxygen in the blood, phosphorus and calcium. Its mercury content, being a small fish, is very low.
 
Production method
The petinga brava can contains about 10 previously cooked fish that are individually placed in the can by the collaborators who ensure that their presentation complies with the intended standard. The sauce is made all from scratch in an industrial kitchen and then placed in each of the
cans. Each can is closed one by one, washed, sterilized and packed with care.