Mackerel in olive oil

Mackerel fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anzóis signature dehydration process results in a juicier, more omega-3 rich mackerel. The incredibly succulent fish is preserved in locally sourced olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified "by hand" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.