Conserveira Do Arade

Parchal, Algarve, Portugal

The Algarve coast has been canning fish for over a century. At its peak in the 1960s and 70s, the banks of the river Arade in southern Portugal were lined with 23 working canneries, employing thousands. By 1994, tourism had replaced fishing as the region's economic engine and the canneries were gone. That changed in 2015, when friends Manuel Mendes and Vincent Jonckheere founded Conserveira do Arade with a straightforward idea: revive what had been lost, and do it properly.

Papa Anzóis is their brand, named after a notorious rock formation off the Algarve coastline. The name means "eater of fish hooks"- papa being Portuguese slang for eat, and anzóis meaning fish hooks- lifted from an amateur fisherman's map that ended up in Manuel and Vincent's hands via a customer. 

Conserveira do Arade is the only certified by-hand cannery in mainland Portugal. That certification matters — it means every tin is filled, sealed, and checked by a person, not a production line. The fish itself is handled differently too. Rather than steaming before canning, the sardines, mackerel and horse mackerel are gently dehydrated first, resulting in juicier, softer fish with more omega-3 oils and nutrients retained. It's a small technical detail that makes a noticeable difference in the tin.

The sardines are fished seasonally between May and November, caught by purse seine — a method that allows smaller fish to swim free and avoids damage to the sea bed. Because the operation runs in small batches, 100% of the complementary ingredients (olive oil, lemon, peppers) are sourced locally. The recipes are determined by what's available nearby.

What we love about Conserveira do Arade

Papa Anzóis is a brand with a real story behind it: in all the conversations with the team, we feel the energy and absolute passion for their product. Their love for experimentation is also evident in the new additions to their ever expanding range. The commitment to continuing the traditions of Portugal, yet adding modern touches to improve the flavour and quality.