By Linda Tancs
Sardines are an important part of Portuguese culture. In fact, the nutrient-rich relative of the herring is consumed at a rate of at least 12 pounds per person. The coastal city of Setubal is at the heart of the sardine industry; the first factory was founded there in 1880 to overcome the shortage of fish on the Breton coast. Get ready—sardine season runs from May through October. Be sure to enjoy it with a glass of the region’s globally acclaimed moscatel wine.
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