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[[File:Grilled Sardines 5.50€ Marisqueira O Varino Nazaré (3785526688).jpg|thumb|left|[[Sardines as food|Grilled sardines]] in Portugal]]
Sardines used to be preserved in [[brine]] for sale in rural areas. Later, sardine canneries developed all along the Portuguese coast. [[Ray fish]] is dried in the sun in [[Northern Portugal]]. [[Canning|Canned]] [[Tuna as food|tuna]] is widely available in [[Continental Portugal]]. Tuna used to be plentiful in the waters of the [[Algarve]]. They were trapped in fixed nets when they passed the Portuguese southern coast on their way to spawn in the Mediterranean, and again when they returned to the Atlantic. Portuguese writer [[Raul Brandão]], in his book ''Os Pescadores'', describes how the tuna was hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net. Fresh tuna, however, is usually eaten in Madeira and the Algarve where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, collard greens and hard-boiled eggs, constitute a convenient meal when there is no time to prepare anything more elaborate.

Translations:Portuguese cuisine/19/en - Revision history

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