NURI Small Mackerel in Olive Oil. Whole small mackerel, placed into the tin by hand – bolder than sardines, for connoisseurs.
NURI Small Mackerel in Olive Oil 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.
Small Mackerel in Olive Oil from NURI 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.
Like sardines, only bolder and with more bite
In 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.
The 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.
This tin is not suitable for those who prefer their fish taste mild – the boneless mackerel fillets in olive oil are the gentler choice in that case. And if you have never had NURI before, it is better to start with the sardines in olive oil.
On bread with onion, with potatoes, or grilled on toast
The 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.
When 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.
The 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.
Do 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.
Our tip: 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.
From Matosinhos, from the same nets as the sardines
NURI is produced by Pinhais & 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.
Young 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.
Finally, 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.
The connoisseur's choice – and a change for your pantry
The 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.
As 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 small mackerel in spicy olive oil. You can find all varieties on our NURI page.
This 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.
Whole small mackerel in olive oil from Matosinhos – the tin for everyone who knows the sardine and wants more.
