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Founded in 1920 by brothers Manuel and António Pinhal with partner Luiz da Silva Rios, Pinhais represents Portugal's enduring artisanal seafood heritage. From their distinctive Art Nouveau factory in Matosinhos, built in 1926, they've maintained traditional Portuguese fish preservation methods while so many competitors disappeared.
The company's business philosophy was revolutionary yet simple: employ experienced workers and select only the finest fish, regardless of cost. This unwavering commitment to quality helped Pinhais survive two World Wars and numerous industry crises when Portugal's cannery count dropped from 400 to just four.
Each tin undergoes the same rigorous hand-processed canning techniques established a century ago. Fish are still prepared, cut, and packed by skilled workers following time-honoured methods. Pinhais produce some of the best tins Portugal has to offer.
Artisan Method Since 1920
Allergens are in bold.
SPECIES: Mackerel (Scomber scombrus)
Store at room temperature. See tin for use-by date.
If not completely consumed, store in a sealed container in the fridge for up to 1–2 days.
May contain traces of: fish.
100% recyclable packaging.
Produced in Portugal.
| Energy | 1561 kJ / 377 kcal |
| Total fat | 33 g |
| Saturated fat | 5.6 g |
| Total carbohydrates | 1 g |
| Sugars | 0 g |
| Protein | 19 g |
| Salt | 1 g |
