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!
“Marmotinha”, “Marmotão” or Hake? Each size has a name. The small Hakes are caught by Trawls. The medium one by net. But the big ones are fished with lines in Sesimbra or Peniche, and these sparkle to our eyes! Either way, the hake is always a fish with very delicate and soft meat, not very fat, but very juicy when very fresh! Ideal for a light meal and very appropriate for children. You can boil it, fry it or cook it in the oven.
Algarve Coast, Sesimbra, Peniche, Figueira da Foz, Matosinhos
Net and Trawls| Long Line Fishing
June to March
150-300g (“Marmotinha”); 300-500g (“Marmotão”); 500-800g; 800-1Kg; 1-2Kg; 2-3Kg; 3-4Kg; 4-6Kg
Boiled | Fried | In the oven
É, cada vez, mais apreciada pela sua raridade e excelência gastronómica. Vive a grandes profundidades, tendo por isso uns grandes olhos telescópicos e uma impressionante pele vermelha. A sua carne é branca e combina um equilibrado teor de gordura, com uma textura macia e sabor elegante. Sendo uma espécie de crescimento lento e baixa reprodutividade, os exemplares grandes (acima do 2kg) são raros e, por isso, muito valorizados. Consegue-se em Sagres, Sesimbra, Peniche e nos Açores, maioritariamente pescado por palangre de anzóis.
Açores, Sagres, Sesimbra, Peniche
Palangre de Anzóis | Rede de emalhar
março a agosto
400-600g; 600-800g; 800-1kg; 1-2kg; 2-3Kg; +3Kg (raro)
Forno | Grelhado
Its dorsal fins in the shape of a rooster crest, gave its name in Portugal, the “Rooster fish”. But internationally it is known as Petersfish, referring to the biblical legend. It is a fish with very white meat, with two reproductive cycles per year, being often caught full of big roe. Ideal for filets, its use in the French kitchen brought with it a great gastronomic reputation. At home we suggest doing some breaded filets.
Algarve coast and Western coast
Net and Trawls | Long Line Fishing
All year
300-500g; 500-700g
Filet | In the oven | Grilled