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!
The so-called Portuguese Cod fish. On our coast, it is one of the most similar fish to our “fiel amigo” the Cod fish. The high quality Forkbreads are line caught in Sagres or Peniche, by boats that return from the sea on the same day, to keep its freshness. How to cook it? Boiled with a mix of vegetables, salted skin, or in the oven. Try Chef Bertílio Gomes’s recipes: Forkbread with lemon tree leaves, salt olives and “pau roxo” or poached Forkbread with fennel and sweet potato.
Sagres
Peniche
Lines and Hooks
April to October
600-800g
800-1Kg
1-2Kg
2-3Kg
+3Kg
Boiled
In the oven
For those who want to try fresh Cod, you have your chance here. Every week we receive fresh Cod from Norway, and we always prefer the Line caught Cod. The skin arrives to us immaculate! Between January and March we recommend the “Skrei”, which is exactly the same species, but called this way due to the downward path it travels along the Norwegian Coast, starting its journey in the Barents Sea. The Skrei is fatter than the Cod that usually lives very close to the coast.
Norway
Lines and Hooks
January to April
2-3Kg; 3-4Kg e 4-6Kg
Boiled | In the oven
Its Portuguese name “Carabineiro” was originated due to the pointy spike on its head – it reminds of a Carabine. On the Portuguese coast it is mainly fished in the Algarve and the Vicentina Coast by trawl nets. What makes the scarlet shrimp so special? Its purple red colour, the fact that it can grow up to 30 cm and its unique flavour. By many international star Chefs it is considered the most delicious shrimp they know and have ever tasted. Grill it with some salt and you will have an unforgettable gastronomic experience.
Algarve, Vicentina Coast/South-West Alentejo
Deep trawls
All year – except January (biological defense period)
120-180g; 80-120g; 60-80g;
Grilled | In the pan | Rice