In Portugal, despite of being a quite captured species, it is not much used in our gastronomy. Its meat can be more white or rosy and it is excellent for grilling or ceviche. In Italy, it is frequently served in carpaccio.
Sesimbra and Peniche and Azores Island
Long Line Fishing
September to March
25-50Kg; 50-100Kg; 100-200g; 200-300Kg
Grilled | Raw or Marinated (Carpaccio or Ceviche) | Smoked | Breaded