JOSE GOURMET

JOSÉ is a name whose origin is lost in the memory of time. Many JOSÉs have passed through the most remote history of humanity. Many JOSÉs became known in recent history. To the JOSÉs who remained in the collective imagination, and to the JOSÉs who were relevant in the anonymity of life, our homage.

Evoking a name full of meaning, so Portuguese and at the same time universal, seemed to us to fit the meaning of the project we began a few years ago. In its Hebrew root, JOSÉ is "one who adds". This was our purpose: to add material and immaterial value, to broaden the relationship between quality production and quality consumption, to increase awareness of the quality of raw materials, their food potential, the quality of small, large producers and products.

JG | Codfish in Olive Oil & Garlic

chunky, meaty, and supple codfish masterfully seasoned with garlic, salt, and oil masterfully resulted in a bright light flavor

JG | Mackerel Fillets in Curry

tender, flaky mackerel in a thick yet balanced yellow curry

JG | Sardines in Azores Butter

sardines preserved in azores butter, a rich and flavorful butter produced in the azores, a portuguese archipelago renowned for its dairy products

JG | Smoked Salmon in Extra Virgin Olive Oil

fresh salmon smoked to a luscious, butter consistency then packed with extra virgin olive oil

JG | Spiced Calamari in Ragout

calamari stuffed with vegetables, spices and rice. packed in ragout sauce of clove, and laurel for a hearty tinned meal

JG | Spicy Tuna Pâté

tuna, portuguese olive oil, tomato, vinegar, salt, piri-piri peppers and spices for a smooth yet not overly oily pâté with a peppery bite

JG | Trout Pâté with Port

smoked trout is packed with olive oil and port wine resulting in fish that is sweetly complex and deeply rich

JG | Tuna Pâté

tuna, portuguese olive oil, tomato, vinegar, salt and spices for a smooth yet not overly oily pâté

ATI MANEL

The Ati Manel brand of canned seafood is based on the story of a man named Ati Manel who started a canning business in the early 20th century. Ati Manel's business was a successful part of the Portuguese canning industry during World War II. However, the business ended in the late 1950s. Ati Manel's great-grandson, Luís Mendonça, discovered old recipes, notes, and supplier relationships. Inspired by these discoveries, he and Adriano Ribeiro revived the brand. The new Ati Manel combines traditional methods with modern production techniques to create high-quality canned fish, seafood, and pates. The brand's products are sourced from Portugal and Galicia. The new Ati Manel aims to maintain the authenticity of the original business while also celebrating Portuguese cuisine.

AM | Garfish in Olive Oil

garfish is a slender, needle-like fish known for its intense silver skin and firm texture, whose taste is a cross between sardine and mackerel

AM | Octopus in Garlic Sauce

tender pieces of sweet octopus packed in garlic infused olive oil

AM | Scallops in Caldeirada Sauce

sweet, small scallops packed in a regional caldeirada sauce a classic seafood and potato stew

AM | Smoked Mackerel Pâté

succulent mackerel smoked to perfection then blended with quality olive oil

AM | Smoked Sardine Pâté

meaty sardines full of umami smoked then blended with portuguese olive oil

AM | Smoked Tuna Pâté

umami rich tuna smoked then blended with quality olive oil

AM | Spiced Mussels in Pickled Sauce

plump mussels bathed in classic escabeche, a medley of oil, vinegar and pepper from Iberia

AM | Spiced Tuna Fillets in Olive Oil

skipjack tuna hand carved from the bone, steamed then bathed in olive oil infused with aromatics, chiles and spices

FISHWIFE

Fishwife is a female-founded company that produces ethically sourced, premium tinned seafood, aiming to make it a staple in every household. The brand name, "Fishwife," is a deliberate nod to the historical term for women who sold fish, reclaiming a term that was once derogatory. Fishwife was founded in 2020 by Becca Millstein and Caroline Goldfarb, who recognized a gap in the market for high-quality, sustainably sourced tinned fish.

FW | Albacore Tuna in Olive Oil

line caught albacore tuna from the bay of biscay are gently cooked and hand packed simply in spanish olive oil and salt

FW | Sardines with Hot Pepper

wild, line caught sardines from the northeast atlantic packed in red pepper infused spanish olive oil

FW | Sardines with Preserved Lemon

sustainably sourced, wild-caught sardines packed in Spanish extra virgin olive oil with preserved lemon slices

FW | Smoked Salmon in Zhong Sauce

caramelized smoked salmon packed with Fly By Jing's zhong sauce, a classic Chengdu sweet and spicy chili sauce made from a blend of soy sauces, brown sugar, garlic, mushrooms and blend of spices

FW | Smoked Rainbow Trout

responsibly raised on a farm in denmark, trout is smoked in small batches over natural beechwood caramelizing the outside and resulting in a buttery, slightly sweet and flaky flesh

FW | Smoked Salmon with Chili Crisp

salmon brined in garlic salt and brown sugar is smoked and handpacked into tins with Fly By Jing's chili crisp

WILDFISH CANNERY

For over 30 years Wildfish has been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska's very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska. still considers fishing an essential part of life.

Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reins are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family's craft.

WC | Habanero Smoked Coho Salmon

coho salmon is prepared with a light brine and smoked over alder wood then packed in habanero sauce that delivers a balanced level of heat

WC | Lingcod with Toasted Garlic & EVOO

wild caught lingcod from southeast alaska preserved in premium spanish olive oil and a toasted garlic clove

WC | Pacific Cod with Peperonata

pacific cod from the bering sea is bathed in peperonata, a sauce made from roasted red peppers, tomatoes, onions, and anchovies simmered in olive oil

WC | Smoked Herring

herring seasoned with salt, sugar, garlic and pepper then smoked till the flesh is firm, rich, sweet with a bold umami taste

JOSE ABC+

ABC+ is the modern development arm of Jose Gourmet. Innovative, experimental, and extremely small scale, ABC+ is breathing new life into the world of conservas. As tinned fish gain popularity, giant companies are eager to consolidate, push production, and limit creativity in the name of scalability. Recipes for sardines in EVOO, lemon, and tomato are tried and true, but ABC+ builds on that tradition by developing new, elevated recipes preserved in distinctively round hand-sealed cans. Discover their alphabetic range of ever expanding creativity, and circle back regularly for this fish tale's unfolding chapters.