Andrew is in Portugal where he gets an inside look at Ramirez Cannery, a 160-year-operation dating back to the origins of the region's canning industry. While exploring the factory, Andrew gets schooled in skinning and boning mackerel from skilled workers who have been slicing and dicing for 30-plus years! Then, canned fish is put to the test at Can the Can, a restaurant that turns the inexpensive fish into gourmet fare. Here Andrew indulges in a lemon and sardine dish that he describes as "perfect."
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