A spirited take on the classic garfish tin, this version lifts the gentle fish with a lively piri piri chilli infusion. The heat is warm and friendly rather than fiery, creating a beautiful balance with the garfish’s delicate flesh and the rich olive oil. Flavourful, bright, and effortlessly snackable.
Serving suggestion:
Toss through warm rice with charred corn, coriander, and lime, or pile onto toasted sourdough with thinly sliced fennel for a little crunch.
Wine match:
White: A dry Portuguese Arinto — refreshing enough to handle the spice.
Australian: Adelaide Hills Sauvignon Blanc.
 
Lucas Conservas is a small, quality-driven Portuguese producer known for its clean, honest recipes and beautifully handled seafood. Working with local day-boat fishermen and traditional canning methods, Lucas focuses on clarity of flavour: pristine fish, good olive oil, and just the right seasoning. Their range feels both classic and quietly elevated — tins made for people who genuinely love seafood without unnecessary fuss. Each tin showcases the natural character of the fish, supported by thoughtful Portuguese ingredients that add depth without overpowering.