A unique twist on typical tinned fish, Porthos smokes trout fillets over wood before packing them by hand in extra-virgin olive oil. This traditional delicacy imparts a rich depth of smoky flavor to any cuisine, whether presented as a highlight of your seacuterie board or flaked into salads and pastas. Located in Matosinhos since 1912 – one of Portugal’s main fishing towns – Porthos has an over 80-year history of preparing fresh-caught seafood.