By the hand of selected fisherman and shellfish collectors, we have been learning to know the great treasures that the sea stores and holds for us. Instructed with its wisdom and technique, the mission of bringing to you the fish and shellfish in its most pure state, with its original freshness, is up to us. This is something that you will only truly understand when you try each of the species that we present to you. Get to know what you are buying and bon appetite!
It has come to be more appreciated due to its rarity as gastronomic excellency. The alfonsino lives in great depths, having therefore big telescopic eyes and an impressive red skin. The meat is white and combines a well-balanced percentage of fat with a soft texture and elegant flavour. Being a slow growth and reduced reproducibility species, the big exemplars (above 2 kg) are rare and because of that very appreciated. This fish can be caught in Sagres, Sesimbra, Peniche and Azores, mostly fished by Long Line Fishing.
Welcome to the world of the small tunas! For those who prefer a small tuna with a lighter and softer meat, this is an excellent option. Like any other tuna, these fish are in constant migration. Therefore, its availability is not constant. Traditionally, the bonito can be fried or grilled in slices. But in sashimi or ceviche, it is a great option for the warmer days. The important thing is to consume it very fresh. Sneak a look into Chef Bertilio Gomes’s recipe: Atlantic Bonito with lemon and broad bean nozzles or tubers and roots with Atlantic bonito.
There are those who prefer the big 200-300g mackerels for grilling, but the smaller 80-100g exemplars are usually the one with more fat. Small, white and fat is the type of mackerel we recommend! Do you want to surprise in the kitchen? Delight yourself with Chef Bertílio Gomes’s Mackerel Tartar with sweet potato of Aljezur.