Pela mão de Pescadores e Mariscadores selecionados, temos vindo a aprender a conhecer os grandes tesouros que o mar nos reserva. Instruídos com a sua sabedoria e técnica, cumpre-nos a missão de levar até si o Pescado e Marisco no estado mais puro, com a sua frescura original. Algo que só conseguirá entender verdadeiramente quando provar cada uma das espécies que lhe apresentamos. Conheça o que está a comprar e bom apetite!
Many call it the lobster of the Mediterranean. This crustacean, with its spiny orangey or brown shell, exists on the Portuguese mainland coast and on Azores Island, preferring the rocky sea bottoms. This kind of lobster is captured in our waters, but also the Deep-sea Lobster. Many other species come to us from other latitudes, some fresh, and other already frozen: Cape Verde, South Africa or Caribbean, for instance. But eating a fresh spiny lobster, just out of the water, is something else! There is a special flavour and energy when that happens. The juices, the aroma and the textures are unique and unrepeatable.
Sagres, South-West Alentejo, Peniche and Azores Island
Nets and Traps
July to September (minimum legal average equivalent to 370g)
small 400-600g; medium 600-800; big 800-1Kg; 1-2Kg; 2-3Kg
Grilled | Boiled | Cataplana
There are, at least, six varieties of red porgy along the Portuguese coast. The “legitimate red porgy” is the most known. It is a greedy and migratory predator that feed on squid, crab and other fish. Between December and April, it is abundant for the Vicentina coast fisherman, where it is line caught by the Sagres boats. Our dear friend Carlos Duarte is the illustrious representative of this fish and he can bring us the most beautiful exemplars of an intense rose colour and blue eyebrow, with a muscular and compact meat, full of complex and dense flavour.
Sagres, Peniche and Azores Island
Lines and Hooks
December to April
400-600g; 600-800g; 800-1000g; 1-2Kg; 2-3kg; 3-4Kg; 4-6Kg
In the oven | Grilled | Cooked in salt| Raw (Sashimi or Marinated)
The red skin and the immaculate white meat make this fish one of the gastronomic ex-libris of our waters. Very unsocial, its captures are scattered and occasional. At the table, it is a success in cataplanas and fish soups, due to the firmness of the meat that resists very well the cooking process. The taste? Some compare it to the Spiny Lobster.
Azores Island, Sagres, Peniche
Long Line Fishing | Net and Trawls
March to October
800-1000g; 1-2Kg; 2-3Kg; 3-4Kg (rare)
Boiled | Cataplana | Fish soup