{"title":"NURI","description":"\u003ch2\u003eNURI sardines: packed by hand in the tin since 1920\u003c\/h2\u003e\n\u003cp\u003eNURI is the brand of the Pinhais \u0026amp; C.ª cannery in Matosinhos, Porto's fishing port, 500 meters from the Atlantic. Founded in 1920, operating under this name since 1935, and still using the same method today: only fresh fish goes into the tin. The sardines are placed in brine, steam-cooked, and then packed individually by hand; for the spicy varieties, piri-piri, cucumber, carrot, bay leaf, and clove are added. Finally, every tin is wrapped by hand in the yellow-and-red paper, the design of which dates back to the 1930s. 37 steps per tin – that is why the fish are packed so evenly.\u003c\/p\u003e\n\u003ch2\u003eSardines and mackerel: all varieties at Leni \u0026amp; Hans\u003c\/h2\u003e\n\u003cp\u003eWhole sardines are available \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003ein olive oil\u003c\/a\u003e – our best-selling tinned fish –, \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003ein spicy\u003c\/a\u003e and \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003eextra spicy olive oil\u003c\/a\u003e, \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003ein tomato sauce\u003c\/a\u003e, in spicy tomato sauce, and as a limited edition \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-mit-zitrone\"\u003ewith lemon\u003c\/a\u003e. Mackerel comes as \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003eskinless and boneless fillets\u003c\/a\u003e, mild or spicy, and as whole small mackerel. All tins: 125 g with 90 g of fish; ingredients are fish, olive oil or tomato, salt, and, for the spicy varieties, the pickled vegetables – no added flavorings, no sugar. The \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003e4-piece gift box\u003c\/a\u003e brings the four classics together in one carton.\u003c\/p\u003e\n\u003ch2\u003eHow NURI sardines taste best\u003c\/h2\u003e\n\u003cp\u003eOn toasted bread with a little lemon, in a salad with tomatoes and red onion, or warmed over pasta with garlic and the oil from the tin. The tomato sardines go well with fried potatoes and rice, and the mackerel fillets are the variety for those who don't like bones. For every variety, you will find specific ideas from our kitchen on the product page.\u003c\/p\u003e\n\u003ch2\u003eOrder NURI sardines online\u003c\/h2\u003e\n\u003cp\u003eIn Austria, the yellow tin has been a supermarket staple for decades; in Germany, it is rarer to find. At Leni \u0026amp; Hans, you can get all varieties delivered to you in 1–3 days. You can find further tinned fish from Portugal and Spain in the \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003etinned fish\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"nuri-sardinen-geschenkset","title":"Sardine Gift – 4-Pack Box","description":"\u003ch2\u003eNURI Sardine Gift – 4-pack box. The four classic sardine varieties from Matosinhos in a gift box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe NURI Sardine Gift – 4-pack box\u003c\/strong\u003e contains four 125g tins in a box: sardines in olive oil, in spiced olive oil, in tomato sauce, and in spiced tomato sauce – whole Portuguese sardines, steamed and hand-packed, from the Pinhais cannery in Matosinhos. No sampler pack with mini tins, no extras: four full-sized tins, which are also available individually, in a box ready for gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Sardine Gift – 4-pack box from NURI\u003c\/strong\u003e is the answer to the question of what to give someone who already has wine, turns their nose up at chocolate, and loves to eat. Four tins in yellow-red paper that look just as good on the shelf as they do on the plate, in a box that makes a ribbon unnecessary. Before Christmas, this box is the NURI product we recommend most often – and it’s the go-to gift all year round for people who already have everything.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins, two basic varieties, two levels of heat\u003c\/h3\u003e\n\n\u003cp\u003eThe box covers the basic structure of the sardine range. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the classic: whole sardines, olive oil, salt – three ingredients, and our best-selling NURI tin. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spiced olive oil\u003c\/a\u003e contain piri-piri, cucumber, carrot, clove, and bay leaf in the tin and provide a warming sensation rather than a burning one.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e are the family tin: tomato paste, a little olive oil, salt – the variety that even those who find sardines in oil \"too fishy\" will enjoy. And the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spiced tomato sauce\u003c\/a\u003e combine both: tomato and piri-piri, for those who want both.\u003c\/p\u003e\n\n\u003cp\u003eAll four contain whole sardines, headless, with skin and soft bones. This box is not suitable for those who want boneless fillets – for that, there is the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine sampler pack\u003c\/a\u003e with two tins of mackerel fillets. The extra spicy variety and the lemon sardine are not included in the box; they are only available individually.\u003c\/p\u003e\n\n\u003ch3\u003eAn evening with all four tins – or four evenings with one each\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to use the box is for a sardine tasting: four tins open on the table, white bread, butter, lemon, red onion, a white wine or a Vinho Verde. Everyone tries them, from mild to spicy, and by the end, the table knows which variety to reorder. It’s a dinner for four where the stove stays cold, and it’s the reason why the box also works as a gift to bring to a dinner party.\u003c\/p\u003e\n\n\u003cp\u003eIndividually, the four tins are four evenings: the oil sardine on bread, the spicy one with fried potatoes, the tomato sardine as pasta sauce, the spicy tomato sardine on toast. All four should only be warmed, never cooked, and for all four, the oil or sauce should be served along with them.\u003c\/p\u003e\n\n\u003cp\u003eFor those keeping the box for themselves, it serves as a staple supply: four varieties in the cupboard for four unplanned evenings. The tins last for years and remain exactly as they are – the oil sardines continue to develop in the oil, and the tomato sardines remain unchanged. Opened tins should be stored in the refrigerator in a lidded jar and eaten the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gift the box along with a loaf of good white bread and a lemon – then dinner is complete, and the recipient can set the table immediately.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins from the same factory in Matosinhos\u003c\/h3\u003e\n\n\u003cp\u003eAll four varieties come from Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, put on racks by hand, steamed, and then placed individually by hand into the tin before olive oil or tomato sauce is poured in. For the spicy varieties, the chili, cucumber, carrot, bay leaf, and clove are added by hand.\u003c\/p\u003e\n\n\u003cp\u003eFinally, every tin is wrapped by hand in the printed paper whose design dates back to the 1930s, when the name NURI was introduced. Four of these tins side-by-side in a box are the reason the gift also appeals to people who previously considered canned fish to be emergency rations: it looks more like a delicacy than a tin.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. And because the four varieties are available individually as well, the recipient can restock their favorite variety afterward – they are all listed on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for foodies, hosts, and sardine novices\u003c\/h3\u003e\n\n\u003cp\u003eThe box is the gift for people who love to eat and already have everything: for the host instead of wine, for a colleague's farewell, for parents who love Portugal, or for Christmas for anyone who finds chocolate too predictable. It’s the kind of gift that gets opened on the table instead of disappearing into a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eAnd it’s the entry point for everyone just getting to know NURI: four varieties at once, each in a full-sized tin, in a gift box. Anyone who knows what they like after trying the box can reorder that variety individually – that’s how many of our NURI customers get started.\u003c\/p\u003e\n\n\u003cp\u003eThe box is not suitable for those who avoid fish or for anyone wanting boneless fillets – four tins of sardines are a gift for people who appreciate fish. And for those looking for a mix including mackerel, the sampler pack is the way to go.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour tins of sardines from Matosinhos in a box – mild, spicy, tomato, spicy tomato – the gift that gets opened on the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"500 g \/ 360 g","offer_id":57548089065804,"sku":"048LAG025","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-geschenkset-freisteller.png?v=1790867481"},{"product_id":"nuri-sardinen-in-olivenoel","title":"Sardines in olive oil","description":"\u003ch2\u003eNURI Sardines in Olive Oil. Whole sardines from the Atlantic, hand-placed into the tin – the classic from Matosinhos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. No fillets, no sauce, no added flavorings: three ingredients from the Pinhais cannery in Matosinhos near Porto, which has been operating the same way since 1920.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are exactly what is served in Portugal with white bread and butter. You pop the tin open, the oil drips onto the bread, the sardine goes on top, a few drops of lemon – dinner by the harbor is ready. For us, the tin in the yellow-red paper has been the best-selling NURI product for years. If you want to get to know the brand, start here: with the pure variety, where only the fish and the oil do the talking.\u003c\/p\u003e\n\n\u003ch3\u003eFirm fish, smooth oil, little salt\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines are large and firm and taste of the sea rather than of a tin. The olive oil carries the flavor and allows it to remain in the foreground. When opened, three to five fish lie closely side by side, skin side up, just as they were placed by hand in Matosinhos. The flesh is succulent, darker than tuna, and stronger in flavor. As it sits, the oil absorbs the aroma of the fish and becomes an ingredient in its own right.\u003c\/p\u003e\n\n\u003cp\u003eThis is the European pilchard, \u003cem\u003eSardina pilchardus\u003c\/em\u003e, caught off the Portuguese Atlantic coast. The season runs through the summer, when the fish have built up the most fat – that is when they are at their juiciest, and that is when they are canned in Matosinhos. What you open in winter is therefore the catch from the previous summer.\u003c\/p\u003e\n\n\u003cp\u003eThey are seasoned only with salt, and very little of it: the fish tastes like itself, and the olive oil rounds it out. Anyone who previously only knew sardines as dry fillets in sunflower oil will notice the difference with the first bite.\u003c\/p\u003e\n\n\u003cp\u003eThese are whole sardines, headless, with skin and bones. The bones are softened by the steaming process and are meant to be eaten – that is the proper way to eat sardines, and that is where the flavor comes from. For those who prefer boneless fillets, the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e from the same factory are the better choice. And for those seeking heat, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with potatoes, in pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way is the Portuguese one: white bread or sourdough, butter, a sardine, lemon, pepper. Add tomato and red onion if you like. This is an evening snack that is ready in five minutes and makes a bigger impression than any cold cut platter.\u003c\/p\u003e\n\n\u003cp\u003eThey work just as well warm. Boiled potatoes with sardines and a spoonful of oil from the tin, plus parsley and lemon zest. Or pasta: sweat garlic in the sardine oil, add the flaked sardines, chili, parsley, toasted breadcrumbs. This is a classic from Southern Italy for which the tin is the best shortcut. On toast with cream cheese and cucumber, they make a breakfast; on a salad with white beans and egg, a lunch. And on pizza, they replace anchovies – milder, meatier, less salty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is part of the experience and belongs in the kitchen. It is good olive oil that tastes of sardine, and it is the perfect base for the frying pan or a dressing. What sardines do not appreciate is prolonged heat. They should only be warmed through, otherwise they will fall apart. They are not suitable for cooking into stews or sauces – they are too precious and delicate for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the tin out of the fridge an hour before eating. When cold, the oil is firm and the fish is muted – at room temperature, both come into their own.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, 500 meters from the Atlantic\u003c\/h3\u003e\n\n\u003cp\u003eNURI is the brand of the Pinhais \u0026amp; C.ª cannery in Matosinhos, Porto's fishing port, 500 meters from the Atlantic. Founded in 1920, the factory is one of the few that still processes sardines using the old method. Only fresh fish goes into the tin. The sardines are brined, placed by hand on racks, and steamed before being put into the tin. In industrial production, cooking usually happens only inside the sealed tin. You can taste the difference: the flesh remains firm, the oil remains clear.\u003c\/p\u003e\n\n\u003cp\u003eThen, each sardine is placed into the tin by hand, the olive oil is poured in, the tin is sealed, and finally wrapped by hand in the printed paper. The design dates back to the 1930s, when the name NURI was introduced. It is the reason why the tin often sits on a shelf in many kitchens instead of inside a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau, which represents the factory in this country. For us, the variety in olive oil is the NURI tin we reorder most frequently – for years, in every season.\u003c\/p\u003e\n\n\u003ch3\u003eStock for the cupboard and a gift for sardine lovers\u003c\/h3\u003e\n\n\u003cp\u003eSardines in olive oil are a pantry staple that improves with time. The fish continues to cure in the oil, and the oil takes on the fish. A tin in the cupboard is a dinner that requires no preparation, refrigeration, or planning. It is for that evening when the fridge is empty, and for the weekend at the vacation home. Once opened, however, the remainder should be transferred to a glass container with a lid and kept in the fridge, rather than left in the tin.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the tin is a souvenir that stands out among wine and chocolate: the paper, the flavor, the history behind it. Those who want to give all four sardine varieties at once will find them in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-Pack Box\u003c\/a\u003e. And anyone who wants to try the other varieties after their first tin will find them all on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tin is not suitable for those who want a subtle fish taste. Sardines are robust, and the oil tastes of them. If you prefer something milder, start with the mackerel fillets and come back to the sardines later – most people do.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines from Matosinhos, three ingredients, one tin – the Portuguese evening meal for the German kitchen table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119146828,"sku":"048LAG016","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-freisteller.png?v=1790867543"},{"product_id":"nuri-sardinen-in-pikantem-olivenoel","title":"Sardines in spicy olive oil","description":"\u003ch2\u003eNURI Sardines in spicy olive oil. Whole sardines with piri-piri, gherkin, and bay leaf – the variety with the vegetables in the tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, accompanied by a piri-piri chili, a piece of gherkin, carrot, clove, pepper, and bay leaf – 125 g tin with 90 g of fish. No chili oil from a bottle, no extracts: the heat comes from the chili that is inside the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e differ from the mild variety through their heat – and through what you see when you open the tin: a small red chili, a slice of gherkin, a piece of carrot, a bay leaf, and a clove. This is the Portuguese way of seasoning sardines – the spices infuse the oil for weeks until they have permeated the fish. For us, this spicy tin is the second most popular NURI variety and, for many customers, their actual favorite.\u003c\/p\u003e\n\n\u003ch3\u003eWarm rather than burning – and with bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe heat is distinct, but far from the kind that numbs your mouth. Piri-piri is a small, fruity chili, and it is dosed at two percent in the tin: it provides a warmth in the back of the throat while letting the sardine remain the focus. Added to this are the aromas from the pickled vegetables – the clove and bay leaf give the oil a slightly sweet, spicy note, while the gherkin and carrot taste like pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish itself is the same as in the mild tin: whole sardines, headless, with skin and soft bones, firm in texture, juicy, and bold in flavor. The oil is a bit redder than in the mild variety and tastes of chili – those who drizzle it on bread will already be enjoying half the treat before even tasting the first fish.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want their sardines truly spicy, this tin is not the right choice – for that, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra spicy olive oil\u003c\/a\u003e with three percent chili. And those who only want to see fish and oil when they open the tin should opt for the pure \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with lemon, in the pan with potatoes, in a salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tin needs the least amount of extra work. Bread, butter, sardine, a splash of lemon to balance the heat – done. The gherkin and carrot from the tin go right on the bread; they are seasoned vegetables and taste accordingly.\u003c\/p\u003e\n\n\u003cp\u003eIn a pan, it becomes a dinner: fry home fries in the chili oil from the tin, place the sardines on top at the end, and just let them warm through. Or a tomato salad with red onion, parsley, and flaked spicy sardines, using the oil from the tin as a dressing. On toast with avocado and egg, it is a breakfast that wakes you up. And in spaghetti with garlic and breadcrumbs, the spicy sardine replaces both the fish and the chili.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They fall apart, and the heat becomes bitter. Just warm them, do not cook them – that way the fish stays whole and the oil tastes exactly as it should.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Finely chop the chili from the tin and sprinkle it over the bread – those who like it spicier can achieve the heat level of the extra-spicy variety using a standard tin.\u003c\/p\u003e\n\n\u003ch3\u003eSeasoned in Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced at Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same process since its founding in 1920: only fresh fish, placed in brine, hand-arranged on racks, and steamed before going into the tin. The sardines are then hand-packed individually – and for this variety, the chili, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThis is why every tin tastes a little different from the next: one chili is a bit larger, the other bay leaf a bit more intense. Those expecting an industrially standardized product will see this as an inconsistency. To us, it is a sign that people, not machines, are filling the tins. Finally, every tin is wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. For us, this spicy variety has been on the shelf from day one – and it is the tin that customers reorder most frequently after the mild version.\u003c\/p\u003e\n\n\u003ch3\u003eThe variety for sardine connoisseurs and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThis spicy tin is for everyone who already knows the mild version and knows they like sardines. It is the tin for an evening with wine and bread, for a picnic, for a holiday apartment – a dinner from the cupboard that still tastes like something. And like all sardines in oil, it keeps well in the cupboard and becomes more rounded over time as the spices continue to infuse into the oil.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect tin for people who like spicy food and keep canned goods as emergency rations. Together with the mild version and the two tomato tins, it is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift set – 4-box\u003c\/a\u003e, the gift box with all four classic varieties.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children or for anyone who generally avoids chili – even the mild heat of the piri-piri is too much for sensitive tongues. If you prefer tomato over oil, you can find the same heat in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardines with chili, gherkin, and bay leaf in a tin – the Portuguese way of eating spicy, where the fish remains at the forefront.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119179596,"sku":"048LAG017","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-pikantem-olivenoel-freisteller.png?v=1790867550"},{"product_id":"nuri-sardinen-in-tomatensauce-olivenoel","title":"Sardines in tomato sauce","description":"\u003ch2\u003eNURI Sardines in Tomato Sauce. Whole sardines in tomato paste and olive oil – the tin that even children will eat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and hand-placed in a sauce made of 25 percent tomato paste and olive oil, seasoned only with salt – 125g tin with 90g of fish. No sugar, no thickeners, no added flavorings: four ingredients, one of which is the sardine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are the tin for everyone who finds sardines in oil a bit too fishy. The tomato takes the edge off the sardine and adds sweetness and acidity – and suddenly, even those who usually push their plate away at the sight of sardines in oil are tucking in. For us, this is the variety we recommend to families – and the one many customers start with when it comes to NURI.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty, rounded, with fish underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick and dark red, more tomato paste than liquid sauce. It tastes of cooked-down tomato, slightly sweet, slightly acidic, and it coats the fish rather than drowning it. The sardines underneath are the same as those in the oil tin: whole, headless, with skin and soft bones, firm and juicy. The olive oil is used sparingly at two percent – it rounds off the sauce while keeping the tin light.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the sardine in oil, the fish flavor is milder, but still present. The tomato is in the foreground, the sardine in the background, and anyone who knows this tin knows that this ratio is the reason why it is the most-eaten variety in many households.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor, the tomato tin is less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the better choice. And those who want tomato with a kick will find it in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, on toast, in pasta – and for the children\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine brings its own acidity. Bread, butter, sardine with sauce, pepper – supper is served. On toasted white bread, lightly crushed with a fork, it is the Portuguese counterpart to beans on toast, and just as quick.\u003c\/p\u003e\n\n\u003cp\u003eWhen warmed up, the tomato tin makes the simplest pasta sauce there is. Put the tin in a pan, heat with a little olive oil and garlic, flake the sardines, add pasta and parsley, and it's ready – one tin is enough for two portions of spaghetti. With rice and peas, it becomes a lunch; on baked potatoes with sour cream, it’s a dinner. And for children, the sardine in tomato is the tin many parents start with: the fish is soft, the sauce tastes like ketchup, and the bones are so tender that no one notices them.\u003c\/p\u003e\n\n\u003cp\u003eFor weekend breakfast, the tomato tin is what’s put on the table in Portugal when guests are over: on toasted bread with a fried egg on top, pepper, chives. And for the lunchbox, it works as a spread: mash the sardines and sauce with a fork, mix with a little butter, spread on bread – a snack that tastes like tomato instead of a tin.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They will fall apart, and the sauce will become thin. Just heat them through, don't cook them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the sauce from the tin with a spoonful of cream cheese and fold in the crushed sardines – it makes a spread that children will eat as tomato cream.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and sardine from Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, Porto’s fishing port, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually hand-placed into the tin. For the tomato variety, tomato sauce is poured in instead of olive oil – tomato paste, a little olive oil, salt. The label is so short because the ingredient list is so short.\u003c\/p\u003e\n\n\u003cp\u003eSardines in tomato are a second classic variety in Portugal alongside the oil version, rather than an invention for export – in every Portuguese supermarket, both stand side by side, and at NURI, both are part of the core range. In the end, the tomato tin is also wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins arrive in Germany via the importer Maritime Zeitkapseln from Hanau. For us, the tomato tin is one of the four classics that are also included in the gift box – along with the mild, the spicy, and the spicy tomato sardine.\u003c\/p\u003e\n\n\u003ch3\u003eThe family tin – for the cupboard and for beginners\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine is the tin for your pantry: a dinner that brings everything with it except for bread or pasta, and that keeps in the cupboard for years. It is the tin for the evening when the kids are hungry and the fridge is empty. And it is the tin you use to introduce someone to sardines who previously only knew tuna.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is included with the mild sardine in oil, the spicy sardine in oil, and the spicy sardine in tomato in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-pack box\u003c\/a\u003e. If you want to see all varieties, you can find them on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato tin is not suitable for salads with oil dressing – the sauce mixes in, and both lose out. The sardines in oil are the right choice for that. And if you are planning the tin as a sauce for four people, you will need two.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in tomato sauce from Matosinhos – the tin that even fish skeptics at the table will eat.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119212364,"sku":"048LAG019","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-tomatensauce-olivenoel-freisteller.png?v=1790867558"},{"product_id":"nuri-sardinen-in-scharfer-tomatensauce-olivenoel","title":"Sardines in spicy tomato sauce","description":"\u003ch2\u003eNURI Sardines in spicy tomato sauce. Whole sardines in tomato with piri-piri, gherkin, and bay leaf in a can – tomatoey and spicy at the same time.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy tomato sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and placed by hand into a sauce made of tomato paste and olive oil, accompanied by a piri-piri chili, gherkin, carrot, clove, pepper, and bay leaf – 125g can with 90g of fish. No sugar, no chili extract, no added flavoring: the heat comes from the chili pod that is included in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI sardines in spicy tomato sauce\u003c\/strong\u003e are the intersection of the two most popular varieties: the tomato of the family-sized can and the heat of the spicy oil sardine, all in one can. If you are wavering between the two, choose this one. For us, the spicy tomato sardine is the variety that is ordered more frequently than the mild tomato can, because the spice gives the tomato what it lacks on its own.\u003c\/p\u003e\n\n\u003ch3\u003eFirst tomato, then chili, then fish\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick, dark red, and tastes first of cooked-down tomato – sweet and acidic like in the mild tomato can. Then comes the piri-piri: a small, fruity chili that warms the back of the throat rather than burning. Clove and bay leaf give the sauce a spicy depth reminiscent of a slowly simmered tomato sauce; gherkin and carrot are included in the can as pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish underneath is the same as in all NURI cans: whole sardines, headless, with skin and soft bones, firm and juicy. In tomato sauce, the fish flavor is milder than in oil, and the spice takes off a bit more of the edge – for many, this is the most accessible variety in the range, despite being labeled as spicy.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want it really spicy, the tomato can is not suitable – the tomato buffers the chili, and the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra-spicy olive oil\u003c\/a\u003e are the better choice. And those who want just tomato should take the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn toast, with rice, in pasta – the can as a ready-made sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato can is the variety where the can itself is the meal. On toasted bread, crushed with a fork, it is a breakfast or a late-night dinner. On white bread with butter and a basil leaf, it's a snack with wine.\u003c\/p\u003e\n\n\u003cp\u003eHeated, it becomes a pasta sauce: put the can in a pan, warm it with a little olive oil, break up the sardines, add spaghetti and parsley – one can is enough for two. With rice, peas, and a fried egg, it’s a lunch from the pantry; on baked potatoes with yogurt, it’s a dinner that cools the heat. In a shakshuka, the spicy tomato sardines replace both sauce and spices: eggs in the pan, add the can, put the lid on.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook, just warm through – otherwise the sardines will fall apart and the sauce will become thin. You can eat the chili pod from the can or set it aside for those who prefer it milder.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of sour cream or cream cheese into the can – the acidity and fat take the edge off the heat and turn the contents into a spread that even the cautious eaters at the table will enjoy.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and piri-piri from Matosinhos, made by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed by hand into the can. For the spicy tomato variety, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the tomato sauce is poured in.\u003c\/p\u003e\n\n\u003cp\u003ePiri-piri is the chili that Portugal brought back from its former colonies in Africa, and it is found everywhere in Portuguese cuisine – in chicken, in the oil on the table, in the sardine can. The combination of tomato and piri-piri was therefore an everyday staple in Matosinhos long before anyone thought about export. Finally, this can is also wrapped by hand in paper featuring a design from the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe cans come to Germany via the importer Maritime Zeitkapseln from Hanau. Along with the three other classics, the spicy tomato sardine is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift – 4-pack box\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe can for the indecisive and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato sardine is the can we recommend to customers who are wavering between tomato and spicy – it has both and saves you from having to choose. It is the perfect can for the pantry because it creates a hot meal all on its own: add pasta or rice, and it's done. And like all NURI cans, it keeps in the cupboard for years, remaining just as it is.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the can for people who like to eat spicy food but find oil sardines too heavy – the tomato makes them lighter, and the chili makes them interesting. Those who want more after the first can will find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children who avoid chili, nor for salads with oil-based dressings, in which the sauce gets lost. For that, there is the mild tomato can and the oil sardines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in spicy tomato sauce from Matosinhos – tomato and piri-piri in one can, for everyone who wants both.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119245132,"sku":"048LAG020","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel-freisteller.png?v=1790867565"},{"product_id":"nuri-makrelenfilet-in-olivenoel","title":"Mackerel fillets in olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in Olive Oil. Mackerel skinless and boneless, hand-packed in olive oil – the tin for sardine skeptics.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in Olive Oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, skin and bones removed, and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not a sardine substitute, not leftover tuna: three ingredients from the same factory in Matosinhos that also produces NURI sardines.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMackerel Fillets in Olive Oil by NURI\u003c\/strong\u003e are the tin for the other half of the table – for those who opt out when it comes to whole sardines with skin and bones. No picking, no bones: bright, firm fillets that fall apart with a fork, in clear olive oil. If you know canned tuna, here you get a fish that has more flavor and is less dry.\u003c\/p\u003e\n\n\u003ch3\u003eSofter than tuna, milder than sardine\u003c\/h3\u003e\n\n\u003cp\u003eMackerel has a rich, slightly sweet flesh that remains succulent in olive oil. The fillets are light-colored with a dark stripe; they flake into large pieces and taste of fish, though less of the sea than sardines – mackerel is the more well-rounded, softer tin. The olive oil makes them even more mellow and absorbs the aroma of the fish during storage.\u003c\/p\u003e\n\n\u003cp\u003eSeasoned only with salt, and very little of it. This is the tin we give to people who have previously avoided canned fish: free of metallic notes, bitterness, and fishy oil – just mackerel and olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor with bones and skin, these fillets are less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003eSardines in Olive Oil\u003c\/a\u003e are the right choice there. And for those who want whole mackerel, small and robust, you will find them in the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerel in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn salads, on bread, in the pan – wherever you usually use tuna\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet replaces canned tuna in any recipe, and to its advantage. Niçoise salad with green beans, potatoes, egg, and olives – with the fillets crumbled on top and the oil from the tin used in the dressing. A tuna salad with mayonnaise, onion, and apple becomes juicier with mackerel. And pasta with mackerel, capers, lemon, and parsley is ready in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, the fillet works with butter, lemon, and pepper just like a sardine, only boneless – and therefore suitable for children too. On toast with scrambled eggs and chives, it’s breakfast; in a bowl with rice, cucumber, avocado, and sesame, it’s lunch. Served warm, it goes well with boiled potatoes with quark or with roasted vegetables, where it only needs to be added to the oven for a short time.\u003c\/p\u003e\n\n\u003cp\u003eFor dinner with children, these fillets are the easiest NURI tin: boneless, quick to put on bread, and the kitchen doesn't smell afterward. One fillet on buttered bread, cut into pieces, and the question of fish sticks won't come up that evening. If you buy the tin for salad, take two – one tin is enough for two portions.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook them – the fillets fall apart quickly under heat and become dry. Only warm them through or use them cold, then they stay juicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets with a fork, mix with cream cheese, lemon juice, horseradish, and chives – a mackerel spread for bread that is faster than any fish dip from the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel from Matosinhos, cooked and packed just like the sardine\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920 – and the mackerel is treated just like the sardine: only fresh fish, placed in brine, steam-cooked, then skin and bones removed and placed into the tin by hand, piece by piece, before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is the second great fish of the Portuguese Atlantic coast, processed in Matosinhos just like the sardine. Filleting is more work than packing the whole sardine – which is why the tin costs a little more, and why it looks so neat when opened.\u003c\/p\u003e\n\n\u003cp\u003eIn the end, this tin is also hand-wrapped in paper with a design dating back to the 1930s. The tins are brought to Germany by the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry-level tin – and the tuna substitute for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet is the tin you use to introduce someone to NURI if they reject sardines: boneless, skinless, mild in flavor. It is the tin for children, for salad lovers, for everyone who has bought tuna until now and wants something better. And it is the supply for salads and pasta that lasts for years in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe mild and spicy mackerel fillets are available together with the two tomato-sauce sardines in the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. If you want heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who love sardines for their robust flavor – mackerel is the gentler choice, and if you want to taste the sea, stick with the sardine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets without skin and bones from Matosinhos – the tin for everyone who likes fish but avoids sardines.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119277900,"sku":"048LAG021","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-olivenoel-freisteller.png?v=1790867572"},{"product_id":"nuri-makrelenfilet-in-scharfem-olivenoel","title":"Mackerel fillets in spicy olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in spicy olive oil. Skinless and boneless mackerel with chili, gherkin, and bay leaf – the spicy tin that requires no picking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, de-skinned and de-boned, and hand-packed in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No chili oil from a bottle, no extract: the heat comes from the chili pepper included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are the answer to two desires that are usually contradictory: spicy and simple. For those who find skin and bones a struggle with the spicy sardines, here you get the same chili, the same pickled vegetables, and the same olive oil – on clean fillets that fall apart with a fork. We find the spicy mackerel is ordered slightly more often than the mild version, and we suspect: for precisely this reason.\u003c\/p\u003e\n\n\u003ch3\u003eSoft flesh, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eMackerel is a softer, milder tinned fish than the sardine, and the chili gives it what it otherwise lacks: an edge. The heat is warm and fruity; it arrives after the fish and lingers briefly – more of an after-impression than a burn. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included in the tin as pickled vegetables and taste exactly like that.\u003c\/p\u003e\n\n\u003cp\u003eThe fillets are light with a dark stripe; they flake into large pieces and remain succulent in the oil. The oil is slightly reddish and tastes of chili – if you drizzle it on bread, you'll experience the heat even before the first piece of fish.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who want the heat purely on its own – the pickled vegetables are part of the recipe and are visibly present in the tin. If you prefer your mackerel mild, choose the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003eMackerel Fillets in Olive Oil\u003c\/a\u003e. And if you want even more heat, you will only find it in the sardines, specifically the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003eSardines in extra spicy olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with butter, in salads and bowls, in the pan\u003c\/h3\u003e\n\n\u003cp\u003eBread, butter, mackerel, a slice of the gherkin from the tin – that is the simple supper this tin was made for. The butter softens the heat, the gherkin provides acidity. A squeeze of lemon if you like; pepper is unnecessary.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, spicy mackerel replaces tuna and chili at the same time: potato salad with green beans and egg, using the chili oil from the tin for the dressing. In a bowl with rice, avocado, cucumber, and sesame, it is the piece of fish with a kick. Served warm, it pairs well with fried potatoes, which you can sauté in the oil from the tin, or with pasta tossed with garlic, lemon zest, and parsley – add the mackerel only at the end and just warm it through.\u003c\/p\u003e\n\n\u003cp\u003eOne tin is enough for a supper for two; you'll need two for a salad for four. And if you open the tin to go with a beer, a little bread, butter, and a few radishes make a dinner that’s ready in five minutes and looks like much more.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook it – the fillet will disintegrate when heated and become dry, and the chili will turn bitter. Only warm it up or use it cold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets and mix with cream cheese, lime juice, and cilantro – a spicy mackerel spread for tacos, flatbread, or Sunday breakfast.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel and piri-piri from Matosinhos, handmade since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, steam-cooked, then de-skinned and de-boned and placed into the tin by hand, piece by piece. For the spicy variety, the chili pepper, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe is the same as for the spicy sardines – only the fish is different. And because the chili pepper continues to infuse while in the tin, the product tends to get spicier rather than milder over time; if you forget it in the cupboard for a year, you’ll get a more pronounced version.\u003c\/p\u003e\n\n\u003cp\u003eUltimately, this tin is also wrapped by hand in paper featuring a design that dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe spicy tin for those who want it bone-free\u003c\/h3\u003e\n\n\u003cp\u003eSpicy mackerel is the tin for people who love spicy food and previously only knew tinned fish as tuna. It is the perfect tin for a lunchtime bowl, for supper with a beer, or for a pantry staple that lasts for years. And it is the tin we recommend to customers who like the spicy sardines but prefer using a fork rather than their fingers at the table.\u003c\/p\u003e\n\n\u003cp\u003eIt is available together with the mild mackerel fillets and the two tomato-based sardines in our \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. You can find all other varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for children or for those who generally avoid chili – the heat is mild, but it is definitely there. The mild mackerel fillets are the right choice in that case.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets with chili, gherkin, and bay leaf from Matosinhos – the spicy, boneless tin for bread, bowls, and the frying pan.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119343436,"sku":"048LAG022","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-scharfem-olivenoel-freisteller.png?v=1790867579"},{"product_id":"nuri-makrelen-klein-in-olivenoel","title":"Small mackerel in olive oil","description":"\u003ch2\u003eNURI Small Mackerel in Olive Oil. Whole small mackerel, placed into the tin by hand – bolder than sardines, for connoisseurs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerel in Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerel, steam-cooked and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not fillets, not sardines: small whole mackerel with skin and soft bones, from the same factory in Matosinhos as the NURI sardines. A variety for those who know the sardine and are looking for something bolder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerel in Olive Oil from NURI\u003c\/strong\u003e is what comes out of the nets in Matosinhos alongside the sardines: young mackerel, too small to fillet, too good to throw away. They are treated just like sardines – whole, with skin and bones, steam-cooked and placed into the tin by hand – and taste like a sardine with more intensity. For us, it is the tin that sardine connoisseurs order once they have tried all the sardine varieties.\u003c\/p\u003e\n\n\u003ch3\u003eLike sardines, only bolder and with more bite\u003c\/h3\u003e\n\n\u003cp\u003eIn the tin, the small mackerel look like sardines but taste different: darker, bolder, with the slightly sweet, oily aroma that defines mackerel. The flesh is firmer than that of a sardine and flakes less; the skin has silvery-blue stripes. Thanks to the steam-cooking process, the bones are soft and are eaten along with the fish.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil carries the flavor and absorbs it during storage – even more noticeably with mackerel than with sardines, because the fish is fattier. The only seasoning is salt, and very little of that. If you find the mild oil-packed sardine a bit too subtle, you will find a tin with character here.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who prefer their fish taste mild – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e are the gentler choice in that case. And if you have never had NURI before, it is better to start with the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with potatoes, or grilled on toast\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel can handle bold partners. Bread, butter, mackerel, red onion, a splash of vinegar or lemon – the perfect evening meal for those who find sardines on bread a bit too tame. Pickled gherkins, mustard, and horseradish go well with it: anything that goes with smoked mackerel also works here.\u003c\/p\u003e\n\n\u003cp\u003eWhen served warm, this is the perfect tin for potatoes. Jacket potatoes with mackerel, onion, and the oil from the tin, served with quark and chives. Or fried potatoes, sautéed in the mackerel oil, with the fish added on top at the end. On toast, briefly under the grill, with a slice of tomato and pepper, it makes for a great late dinner. And in pasta with fennel, lemon, and breadcrumbs, it is bold enough to stand up to the fennel.\u003c\/p\u003e\n\n\u003cp\u003eThe small mackerel is also a complete dish served cold straight from the tin: with a salad of tomato, cucumber, and onion, drizzled with the oil from the tin and a splash of vinegar, plus bread – a classic Portuguese summer supper. If you are opening the tin to pair with wine, choose a bold white wine or a cold beer; a light wine will be overpowered by the mackerel.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil the fish – just warm it through, otherwise it will fall apart. And don’t discard the oil: it is olive oil infused with the taste of mackerel and makes a great base for pan-frying or dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerel with a fork and mix with cream cheese, horseradish, lemon, and dill – a mackerel spread that is bolder than anything found in the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same nets as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed into the tin by hand before the olive oil is poured in. The small mackerel receive the exact same treatment as the sardines – after all, they are the same size.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerel are often caught in the same nets as sardines off the Portuguese coast. Instead of sorting them out, the factory tins them – just as has been done on this coast for generations. For you, this means a variety rarely found on supermarket shelves, and a taste that sits between a sardine and a mackerel fillet.\u003c\/p\u003e\n\n\u003cp\u003eFinally, each tin is wrapped by hand in paper, the design of which dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe connoisseur's choice – and a change for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel is the tin for people who already have NURI sardines in their cupboard and want a change – while staying with the brand. It is the perfect tin for an evening with bread and beer, for a holiday home, or for a pantry stash that lasts for years and gets better with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect choice for sardine connoisseurs who haven't tried this variety yet – the surprise in the NURI range. If you want some heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-pikantem-olivenoel\"\u003esmall mackerel in spicy olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish or for children – the taste is bold and the bones are present. If you want a gentle start, choose the mackerel fillets or the sardines in tomato sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerel in olive oil from Matosinhos – the tin for everyone who knows the sardine and wants more.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154569036,"sku":"048LAG023","price":5.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-olivenoel-freisteller.png?v=1790867805"},{"product_id":"nuri-makrelen-klein-in-pikantem-olivenoel","title":"Small mackerel in spicy olive oil","description":"\u003ch2\u003eNURI Small Mackerels in Spicy Olive Oil. Whole small mackerels with chili, gherkin, and bay leaf – NURI's boldest spicy tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerels in Spicy Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerels, steam-cooked and packed by hand in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No fillets, no chili extract: small whole mackerels with skin and soft bones, and the heat comes from the chili pod included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerels in Spicy Olive Oil by NURI\u003c\/strong\u003e is the tin where the boldest fish in the range meets chili. Mackerel is naturally darker and oilier than sardines, and the piri-piri sits on top – the result is the most intense tin from NURI, even though the extra spicy sardine contains more chili. For us, this is the variety for customers who already know our spicy sardines and have tried all the other varieties in their pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBold fish, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerels taste darker and sweeter than sardines, with the oily aroma that defines mackerel. The chili follows – warm, fruity, felt at the back of the throat, warming rather than burning. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included as pickled vegetables in the tin. Together, this creates a tin that tastes more like a marinade than a canned product.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is firm, the skin has silvery-blue stripes, and the bones are soft from steam-cooking and are eaten along with the fish. The oil is reddish from the chili and absorbs the aroma of the mackerel during storage – with this variety, the oil itself becomes an ingredient that can season a pan of fried potatoes.\u003c\/p\u003e\n\n\u003cp\u003eThis spicy version is not suitable for anyone who finds mackerel alone too intense – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e are a milder choice with the same level of heat. And for those who want the small mackerel plain, choose the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerels in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with fried potatoes, in potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel pairs well with robust flavors and needs fat to balance it: bread, butter, mackerel, red onion – the butter catches the heat, the onion adds acidity. Add a piece of the gherkin from the tin; it is seasoned vegetable and belongs on the bread.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, this is the perfect tin for the frying pan. Fry some potatoes in the chili oil from the tin, add onions, and let the mackerels warm through at the end – a dinner for two from one tin and three potatoes. In a potato salad with vinegar, oil, and gherkins, it replaces both the fish and the heat. On toast with tomato and pepper, it makes for a late supper; in a pasta dish with fennel and breadcrumbs, it serves as the most intense version of the Southern Italian classic.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil – only warm it up, otherwise the fish will fall apart and the chili will turn bitter. And use the oil sparingly: it is the spiciest element in the tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerels and mix with cream cheese, lemon, and dill – a spicy mackerel spread for bread and flatbread that has more character than any store-bought chili cream.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same net as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same method since 1920: only fresh fish, placed in brine, arranged by hand on racks, steam-cooked, and then placed individually into the tin by hand. In the spicy version, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerels are often caught in the same nets as sardines off the Portuguese coast and are processed in Matosinhos in exactly the same way – whole, with skin and bones. The recipe for the spicy version is the same as for the spicy sardines, only the fish is different. And because the chili pod continues to infuse in the tin, the contents tend to get spicier rather than milder over time.\u003c\/p\u003e\n\n\u003cp\u003eFinally, this tin is also wrapped by hand in paper featuring a design from the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for those who want it bold and spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel is the tin for people who like smoked mackerel, enjoy spicy food, and are looking for a canned product that actually tastes like something. It is the tin for an evening with bread and beer, for a vacation apartment, for Sunday fried potatoes. And like all NURI tins, it keeps for years in the pantry, becoming even more intense with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the tin for sardine connoisseurs who are already familiar with NURI – the variety that is most rarely found on the shelf. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish, for children, or for those who avoid chili – both the fish and the heat are bold here. For a gentle start, choose the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003eSardines in Tomato Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerels with chili, gherkin, and bay leaf from Matosinhos – NURI's boldest spicy tin, for bread, the frying pan, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154601804,"sku":"048LAG024","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-pikantem-olivenoel-freisteller.png?v=1790867813"},{"product_id":"nuri-sardinen-in-olivenoel-extra-scharf","title":"Sardines in extra spicy olive oil","description":"\u003ch2\u003eNURI sardines in extra spicy olive oil. Three percent chili in the tin – the spiciest sardine from NURI.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI sardines in extra spicy olive oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, with three percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No chili extract, no added flavoring: the heat comes from the chili pods tucked inside the tin. Designed for those who find the spicy version too mild.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines in extra spicy olive oil from NURI\u003c\/strong\u003e are the answer to a question we have been asked frequently: Are the spicy ones available even spicier? Yes – with half again as much chili as in the spicy tin, and you will notice it. This variety is the tin for those who say \"serious\" instead of \"a little\" when it comes to chili, and for whom the regular spicy sardine was only the beginning.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fish, then the heat – and it lingers\u003c\/h3\u003e\n\n\u003cp\u003eThe heat comes with a delay. The first bite tastes of sardine and olive oil, just like the other varieties. Then the heat builds up, from the back, and stays for a while – significantly longer than with the spicy version, but free from the stinging burn of cheap chili sauces. The chili is fruity, the oil is stained red by it, and clove, bay leaf, and the pickled vegetables give the whole thing the spicy depth that all spicy NURI tins possess.\u003c\/p\u003e\n\n\u003cp\u003eThe fish remains recognizable throughout: whole sardines, headless, with skin and soft bones, firm and juicy. This is the difference compared to many spicy canned products, where the chili covers everything up – here, the sardine is the main act, the heat is the frame.\u003c\/p\u003e\n\n\u003cp\u003eFor those who only want heat as an accent, this tin is not suitable. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e are the right choice there – same spices, two instead of three percent chili, significantly milder. And anyone who wants to dose the chili pod themselves should choose the mild variety and add fresh chili.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with butter, with potatoes, in pasta – with some cooling\u003c\/h3\u003e\n\n\u003cp\u003eThe extra spicy tin pairs well with side dishes that absorb the heat: butter on bread, cream cheese, yogurt, avocado. Bread, butter, sardine, lemon; that is the foundation – and here, the butter acts as a fire brigade rather than a decoration.\u003c\/p\u003e\n\n\u003cp\u003eServed warm, they go with everything potato-based. Boiled potatoes with quark and flaked spicy sardines, fried potatoes in the chili oil from the tin, baked potatoes with sour cream and a sardine on top. In pasta, it replaces fish, chili, and oil in one: spaghetti, garlic, the oil from the tin, flaked sardines, parsley, lemon zest. And on a pizza with mozzarella and red onion, it is the spiciest version of the Italian anchovy pizza.\u003c\/p\u003e\n\n\u003cp\u003eWith a beer, the extra spicy tin is a dinner straight from the cupboard: bread, butter, tin, a cold pale lager against the heat. And for those who want to tame the heat but keep it, use yogurt instead of butter – the acidity handles the chili better than fat alone.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook them with the other ingredients, just warm them up – otherwise, the fish will fall apart and the chili will become bitter. And use the oil from the tin sparingly: it is the spiciest element of the tin and is enough chili oil for an entire pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two sardines with a fork, stir in a spoonful of cream cheese and lemon juice – it creates a spicy spread that can do more than any chili cream.\u003c\/p\u003e\n\n\u003ch3\u003eThe third level of heat from the factory in Matosinhos\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced at Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, following the same process since 1920: only fresh fish, placed in brine, arranged on racks by hand, steamed, and then placed individually by hand into the tin. For the spicy varieties, the chili pods, gherkin, carrot, bay leaf, and clove are also added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe for the extra spicy variety is the same as the spicy one: same sardines, same olive oil, same pickling vegetables – just with three percent chili instead of two. And because the pods continue to infuse in the tin, the tin tends to get spicier rather than milder over time as it is stored. Those who forget it in the cupboard will get an even more intense version a year later.\u003c\/p\u003e\n\n\u003cp\u003eFinally, this tin is also wrapped by hand in the paper that has looked the same since the 1930s. The tins come to Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for chili lovers and those with something to prove\u003c\/h3\u003e\n\n\u003cp\u003eThe extra spicy sardine is the tin we recommend to customers who know the spicy variety and are asking for more. It is the supply for the evening when you want something with a punch on the table but nobody wants to cook – bread, butter, tin, beer. And it is the souvenir for the friend who claims that nothing is too spicy for them.\u003c\/p\u003e\n\n\u003cp\u003eThose who have never eaten NURI are better off starting with a milder tin. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e show how the sardine itself tastes – the extra spicy tin shows what it can handle. Anyone who wants to continue after the first tin will find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for children, those with sensitive stomachs, or those who avoid chili – here, the heat is the purpose itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe spiciest sardine tin from NURI – three percent chili, whole fish, and butter on the bread as insurance.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548262834508,"sku":"048LAG018","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-extra-scharf-freisteller.png?v=1790867949"},{"product_id":"nuri-sardinen-in-olivenoel-mit-zitrone","title":"Sardines in olive oil with lemon","description":"\u003ch2\u003eNURI Sardines in olive oil with lemon. Whole sardines with five percent lemon in the tin – the summer edition from Matosinhos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in olive oil with lemon\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and hand-packed in olive oil, with a slice of lemon and salt – 125g tin with 90g of fish. No added lemon flavoring, no lemon oil: the fruit is in the tin, releasing its juice and peel oil into the fish and oil over several weeks. A limited edition variety that is only available periodically.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardines in olive oil with lemon from NURI\u003c\/strong\u003e solve the problem that everyone who eats canned sardines knows: the lemon is missing just when you need it. Here, it is already inside – a piece of fruit with peel, which has steeped in the olive oil until the fish takes on its flavor. The result is the brightest, freshest variety from the factory, the perfect tin for a summer evening on the balcony.\u003c\/p\u003e\n\n\n\u003ch3\u003eFresher than the classics – and yet mild in acidity\u003c\/h3\u003e\n\n\n\u003cp\u003eThe lemon makes the sardine lighter. The fish is the same as in the mild tin – whole sardines, head-less, with skin and soft bones, firm and juicy – but the oil has a fine bitterness from the lemon peel and a freshness that lifts the fish flavor rather than masking it. At the same time, the tin remains mild: five percent lemon in olive oil is a hint, not a dressing.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who know the sardine pure will notice the difference primarily in the aftertaste. With the mild variety, the oil lingers; with the lemon variety, it is the peel. This makes it the variety for everyone who likes sardines but shies away from the oily heaviness – and the variety for white wine instead of red.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those who love sardines in oil precisely because of that heaviness, the lemon variety is less suitable; the pure \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the better choice. And those who want lemon and heat together should take the spicy variety and squeeze the fruit themselves.\u003c\/p\u003e\n\n\n\u003ch3\u003eOn bread, in a salad, with pasta – the lemon is already in there\u003c\/h3\u003e\n\n\n\u003cp\u003eKeep the bread, skip the lemon: white bread, butter, sardine, pepper – the freshness is already in the tin. You can eat the piece of lemon itself; it has become soft and mild, or you can finely chop it and sprinkle it over the bread.\u003c\/p\u003e\n\n\n\u003cp\u003eThe lemon sardine is right at home in a salad: with fennel, orange and olives, with green beans and potatoes, with arugula and tomato. The oil from the tin serves as the dressing; add a splash of vinegar, and it’s ready. Served warm, it pairs well with pasta with herbs – spaghetti, the lemon oil from the tin, parsley, basil, the flaked sardines, and Parmesan. And on grilled bread with ricotta and mint, it makes a great summer appetizer.\u003c\/p\u003e\n\n\n\u003cp\u003eAs an appetizer for guests, it is the tin that looks the least like a tin: two sardines on a small plate, a spoonful of the lemon oil, a few capers, a piece of white bread – and your Portuguese \u003cem\u003epetisco\u003c\/em\u003e, a small dish to accompany the first glass of wine, is ready. If you have four guests, use two tins.\u003c\/p\u003e\n\n\n\u003cp\u003eWhat it is less suited for: tomato sauce and strong spices. The lemon gets lost in them, and you might as well have taken the mild tin. And as with all canned sardines: only warm them up, do not cook them.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the tin out of the refrigerator an hour before eating – the lemon aroma is muted when cold, but it comes alive at room temperature.\u003c\/p\u003e\n\n\n\u003ch3\u003eA limited variety from the factory in Matosinhos\u003c\/h3\u003e\n\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, using the same method since 1920: only fresh fish, placed in brine, arranged by hand on racks, steam-cooked, and then individually placed into the tin by hand. In the lemon variety, the piece of lemon is added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\n\u003cp\u003eThe lemon variety is produced in limited quantities, making it one of the factory's special editions. For you, this means: it is sometimes sold out. When it is available, stocking up is worth it, because like all sardines in oil, the tin will keep for years and mellow over time – the lemon continues to infuse into the oil.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the end, this tin is also wrapped by hand in paper, the design of which dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe summer tin – for yourself and as a gift\u003c\/h3\u003e\n\n\n\u003cp\u003eThe lemon sardine is the tin for the evening when it is too warm to cook. Bread, salad, the tin, white wine – dinner in ten minutes that tastes like a vacation. It is the tin for a picnic, for the balcony, for a holiday apartment by the sea where the kitchen is small and the fishmonger is far away.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the tin for people who already know NURI and have the classics in their pantry – the limited edition that hardly anyone else has. And for anyone looking for an entry point into sardines who is afraid of the \"fishy\" taste, it is, alongside the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e, the gentlest tin in the range.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is not suitable for those who want sardines with tomato or heat – for that, there are the other varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e. And if you have had the tin once and miss it later: it will come back, but the timing is determined by the factory.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eWhole sardines with a piece of lemon in the tin – the summer edition from Matosinhos, while supplies last.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548300747084,"sku":"048LAG036","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-mit-zitrone-freisteller.png?v=1790867979"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-nuri.jpg?v=1790688776","url":"https:\/\/leniundhans.at\/en\/collections\/nuri.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}