Like the Deli, Miss Can is a business steeped in tradition. Their beginnings can be traced all the way back to 1911 when two canning plants were established by Alberto Soares Ribeiro, one near Lisbon, Portugal and the other in Algarve. These plants thrived in Portugal for decades until the economic upheaval following the 1974 revolution, when they were forced to close their doors. Then, almost 40 years later, Alberto’s great-grandson Tiago Soares Ribeiro rekindled the family business; he began canning small batches of fish and selling them off a motorcycle in Lisbon’s St. Jorge Castle neighborhood. Only 2 years later in 2015 did this budding business receive two awards for its artisanal canned fish, and Tiago seized the opportunity to open a brick-and-mortar eatery near St. Jorge’s Castle in 2016. Their Petiscaria is a “little slice of tradition and taste,” where you can experience their incredible fish and other seafood caught off the coast. Miss Can is currently among the top 100 restaurants in Lisbon! (Deli Purchasing Team member Ned visited this restaurant during a trip to Portugal!) They also have a streetfood stall by the Tagus River, adorably shaped like a giant fish tin, where you can try their conservas along with an assortment of wine and cocktails.
Over a century later, Tiago uses the same methods as his great grandfather. All the fish are sustainably sourced, and all are caught off the coast of Portugal (except for their cod), which Miss Can calls “a seafood paradise” thanks to the nutrient rich waters that make it one of the best places on the planet to find a high-quality and diverse menu of seafood. The fish are gently steamed to preserve the integrity of their texture and flavor and packed by hand. Miss Can believes, “It’s a tradition that respects our oceans and gives back to our community.”
On Our Shelves
Miss Can came to our shelves in 2024, thanks to Deli fish monger Kevin Bowker, joining our arsenal of colorful conservas. Miss Can is committed to tradition, but they’re also always looking for ways to expand their portfolio. Their most recent additions include octopus, squid, razor clams, among others. They’ve also started canning more standard fish like mackerel and sardines in a variety of flavorful sauces! We’ve always said that tinned fish is best when eaten simply so the flavors of the seafood get to shine, and this applies doubly to Miss Can! The fish and its sauces are both stellar experiences that you won’t want to muddle with other flavors – so don’t overthink it! Pair with some crackers or atop a slice of toast, fold the fish and its sauce into a pasta, or crack open a tin and eat it by itself for a protein-packed snack. Their selection is as delicious as it is expansive; we know you’ll find something to love!
Marinated Mussels: Beautiful briny and packed with spices from Portugal. Hand packed with authentic Portuguese flavor. Whip up into a mussel spread, or pop them right into your mouth. Savory and delectable.
Marinated Eel: Sometimes the sea’s most mysterious resident deserves a starring role on your plate! This isn’t just eel; it’s eel that’s been pampered, marinated, and elevated to gourmet status, ready to surprise and delight your taste buds. Caught fresh and carefully prepared, these slippery showstoppers are soaking in a perfectly balanced marinade that’s equal parts strong, savory, and oh-so-sophisticated.
Scabbardfish in Olive Oil: This offering is fished with really deep hooks. The scabbardfish is sleek, mysterious and totally badass. These majestic fish pack a flavor punch that’s rich, tender and totally ready to take your taste buds on an unforgettable ride.
Sardines in Tomato Sauce / Small Sardines in Tomato Sauce: Wild caught and hand wrapped, these tiny swimmers dived straight into a luxurious tomato jacuzzi, seasoned to perfection with herbs and a hint of Portuguese sass.
Portuguese Style Stuffed Squids: For the inveterate squid lovers or even first timers, this traditional recipe with the chopped tentacles, vegetables and rice is an absolute must. Tender, not chewy and is swimming in flavour.
Razor Clams in Brine: There are those who know it by razor clam, while others call it jackknife clam or spoot, but behind so many names, we always find the unmistakable flavour of this famous seamark.
Sardines in Spicy Olive Oil: A wonderful addition to our Sardine line up. This time featuring Piri Piri peppers with sea salt and olive oil for your dining pleasure. The pepper adds a little heat but not enough to make you run for the faucet. You can spread the contents of this tin between two slices of crusty bread for a quick sandwich, enjoy with a side of potato chips. The perfect ‘anytime” meal.
Mackerel Fillets in Mustard Sauce: Mackerel and mustard come together in this fancy take on a french classic. Enjoy with a slice of crusty bread, toss into a salad, or dive right into the tin. This mellow fish will melt in your mouth with a savory mustard sauce that dances on the taste buds.
Codfish in Olive Oil with Chickpeas: The trifecta of cod, olive oil, and chickpeas is the ultimate addition to any tinned fish tray. Enjoy this wonderful fish right out of the can, or add to your next fresh salad dish. The possibilities are endless when you have this staple on your shelf.
Mackerel Fillets with Thyme and Lemon: A tender fillet with the pleasant flavor of thyme and lemon. These small fish are a great alternative to tuna. Great on their own, but when tossed in a salad or presented on some crusty bread with soft beans makes a real treat for the eyes and mouth.
Fin-tastic Ways to Enjoy Miss Can
Besides eating this incredible seafood straight from the tin, we’ve got a few favorite ways to enjoy tinned fish! Liz of Wonder and Whimsy suggests making a “sea-cuterie” board with a couple items from Miss Can as the stars of the show. Liz says, “Just crack open and serve alongside a selection of condiments, crackers, and pickles for an undersea adventure that’ll have you guests sampling different combinations and comparing their favorites.” Chrissy of The Hungry Buddha shared a quick and easy Lemon Parmesan Pasta recipe with us. It’s so good you’ll be hooked at the first bite and it “has a complete protein-carbs-fat-veggie profile.” If you need more recipe inspiration, check out Ari’s recipes on the blog – just like our Miss Can collection, we’ve got a generous number to choose from!) Tinned fish is also fantastic on an open-face sandwich; harissa, sliced avocado, or even simply using the incredible oil from the tin creates a perfect canvas to highlight the seafood. These tiny tins pack a punch of flavor, so there’s no heavy lifting needed in the kitchen — simple is best!
