Fish
Our history is of the sea, we were discoverers, become navigator sailors to discover the seas and the oceans and the coasts of all continents. And thus we brought a new world to our world and also the best fish. We connected to the fishing, due our coast line witch have ideal conditions for the creation of natural quality and gastronomic value and the reputation of being the best in the world.
FISH
From Portugal to the World the principal Portuguese fish
TUNA
Is the athlete of the sea, it travels long distances to spawn. Therefore, it is distinguished by its muscular meat, great to eat grilled or raw in sushi and sashimi.
COD
the most famous of the Portuguese cuisine, with more than 1001 ways to be cooked. It is not fished on our coast but it is salted and dried in Portugal, afterwards desalinated and cooked.
Horse Mackerel / Blue jack mackerel
Is the friend of health, rich in omega3 and fatty acids. Its firm flesh is perfect for pickles and preserves. Ex-libris in Portugal, are the little ones, fried and crispy.
Mackerel
the Top Model of the sea has a geometric body with greenish blue metallic tones, looking like a work of a contemporary artist. It conquers fans increasingly: the chefs that recreate it.
Grouper
the heavy weight of the seabed, can weigh up to 100kg. It has a corpulence that allows you to take high fillets for cooking, grilling, stewing and baking.
Sea Bream
Distinguished by the golden crown that gives it its name, it feeds on crustaceans, bivalves, echinoderms and algae, giving its meat a fresh and iodized flavour, especially if raw or cooked on the coals.
Emperor
the ex-libris of the deepest Portuguese sea does not go unnoticed due to his big glassy eyes and its skin colour. It never loses its posture, even when it is dished up.
Flounder
the weirdest of all, with two eyes on the same side, if you look for them you will find them on the right. Its size dictates the way of being cooked, whole, filleted, fried or grilled.
Snapper
belongs to a large family which includes the bream, the red bream and sea bream. It lives all year on the Portuguese coast and is served grilled or if large, baked whole in the oven.
John Dohry
is distinguished by a visible black mark in the centre of the back. Very white and small, it only provides 4 delicious fillets or can be roasted whole, with all the care, in the oven.
Turbot
considered the “pheasant” of the sea it is a rare fish and only found in European waters; those from the Portuguese coast are disputed by great restaurants of the world. It is prepared whole, sliced with the spine of the middle or filleted, grilled, sautéed, fried or roasted.
Ray / Ray-Lenga
Popular in traditional Portuguese recipes, in some dishes it is irreplaceable, as in a stew. When small and fried you eat everything in a nice and crunchy surprise.
Sea Bass
With a silver “suit” it is the most popular worldwide. Its firm white flesh lends itself to, the grill, the oven salted or in bread, steamed or in court-bouillon
Mullet
Special in very specific areas of our coast, it assumes prominence in typical local recipes, such as the “Setubalense mullets” and in dishes by great chefs.
Sardine
The queen of dishes and parties, it has almost everything that is healthy. Typically, it requires only some salt and embers and then a drop of Portuguese olive oil and the adornment of a beautiful colourful salad.
Monkfish
Voracious, always lurking for feeding prey, they are large fish with very white and firm flesh for more intense sauces and spices, usually in stews and rice.
CEPHALOPODS
Octopus, Squid and Cuttlefish
“chameleons of the sea”, very fast and able to change colour to communicate with each other and as a warning to predators. Popular in Portuguese cuisine, they are served with rice, stews, boiled, grilled or fried. Typically, the cuttlefish is fried and the octopus is served ‘a la Lagareiro’.
CRUSTACEANS
Lobster
The Portuguese one is distinguished by the natural saltiness of its flesh. In Portugal, the “Suada of Peniche”, is special and emblematic, a true jewel of our Culinary heritage.
Crawfish
known as the “cardinal of the seas”, its flesh is appreciated in the world, as everything that is salvageable, corals and liver ideal to incorporate in sauces.
Shrimp and Prawns
The pride of our table, of various sizes; from Espinho, they are small and extremely tasty, they are the most distinguished, although all are of impeccable quality. Baked, fried or grilled, to garnish rice or a ‘cataplana’ (stew) they are always unforgettable.
MOLLUSCS
Clams
inhabitant of sandy bottoms and mud, along the coast, lagoons and estuaries, clams, especially “the bullion duck” are a reference in Portuguese cuisine and delight not only those who live here but also those who come from abroad.
Oyster
being a filter feeder, the oyster “is what it eats”, varying their taste as a result of the place of origin. In Portugal, for example, places of great production are Aveiro and Setúbal.