Berthe

A French name, a Portuguese cannery, and over a century of Atlantic fish done simply and without compromise. Berthe has been packing fish from the waters off the Iberian coast since 1880 — long enough to have developed a clear point of view: source carefully, season sparingly, and let the fish lead.

The range spans three species — sardine, mackerel, and tuna — each offered in a handful of carefully considered variations. Sardines packed whole and as fillets, mackerel in olive oil and in a sharp Dijon mustard sauce, tuna preserved in olive oil and with lemon. The mustard mackerel is the outlier worth seeking out: a bolder tin, the sauce adding real heat and contrast without overwhelming the fish.

Six tins from one producer. All of them worth stocking.