MAR takes its name from the sea, and the fish is tinned the way Portuguese canneries have done it for generations: sardines and mackerel caught by purse seine and tuna by pole and line, then cleaned by hand, steam cooked and packed by hand in brine or organic extra virgin olive oil. You get whole fillets rather than chunks, in 115g to 125g cans plus 250g jars of sardine and mackerel fillets.
