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!
É, na nossa opinião, um dos peixes desconhecidos mais saborosos. Frequentemente, é confundida com as “enchovas” ou biqueirão anchovado. A Anchova é um peixe azul, muito gordo, que pode ter entre 500g e 8kg. Em Portugal, provém quase exclusivamente da costa Algarvia e dos Açores. É deliciosa na grelha, principalmente para quem gosta de um peixe muito gordo e carnudo, com poucas espinhas. Se o quer suculento, há que grelhar com moderação. O segredo está nas suas mãos!
Costa Algarvia e Açores
Anzol
agosto a novembro
500-1000g; 1-2Kg; 2-3Kg; 3-6Kg
Grelhado | Forno
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.
Algarve coast, Sines, Sesimbra, Peniche and Azores Island
Long Line Fishing | Net and Trawls
April to May | September to November
500-100g; 1-2Kg; 2-3Kg; 3-5Kg
Raw (sashimi or ceviche) | Grilled | Fried
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.
Algarve Coast, Sesimbra, Peniche, Aveiro and Matosinhos
Nets and Surrounding nets | Lines and Hooks
December to April
5-40g; 40-60g; 60-80g; 100-200g; 200-300g, 300-500g e 500-1kg
Grilled | Fried (small sizes) | “alimado” (boiled, skinned and seasoned) | In the oven (big sizes)