Ati Manel

Ati Manel, originally formed in 1922 by its namesake, exemplified the Portuguese tradition of freshly canned seafood through the late 1950s. When Luís Mendonça, already a successful artist, discovered his great-grandfather’s weathered canning relics more than 60 years after the business passed with Manel into family lore, he was inspired to resurrect the legacy. While researching notes from fishermen and international purveyors, it became clear that close, personal relationships were just as important to Manel as sourcing high quality, local, and raw materials in his tins. Luís has re-captured uniquely distinct flavors and feelings that have set the table again, inviting us all to join the Manel family’s tradition in a tin.

Razor Shells in Brine- Razor Shell Clams caught in the Atlantic and canned in salt & water by hand on the spot in Pontevedra, Galicia, Spain.

Mackerel Filets in Olive Oil- A coastal summer fish, these Mackerel are caught and canned fresh from the Atlantic when they’re close to shore in Matosinhos, Portugal. Rich in fatty omega 3s, and complemented with intentionally selected olive oil, this treat is ready to nourish straight from the tin.

Spiced Mussels in Pickled Sauce- Caught in the Atlantic and canned by hand on the spot in Pontevedra, Galicia, Spain. Marinated in a spicy sauce of sunflower oil, wine vinegar, garlic, bay leaves, piri-piri, and spices.

Sardines in Olive Oil- Caught in the Atlantic and canned by hand on the spot in Matosinhos, Portugal.

Octopus in Garlic Sauce- Caught in the Atlantic and canned by hand on the spot in Pontevedra, Galicia, Spain. Paired with garlic to accentuate its soft, meaty flavor.