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!
Also known as “Striped Porgy” due to the stripes that alternate on its back, in red tones, pink and white tones. It is a rare porgy on Portuguese coast, finding it exclusively on the Algarve coast. But it is the chosen one by our brothers, the Spanish. Similarly, to the other porgies, it should be cooked whole in the oven to better express its characteristic and gastronomic potential.
Algarve coast
Long Line Fishing | Net
June to August | December to January
400-600g; 600-1kg; 1-2kg; 2-3Kg; 3-5Kg
Grilled | Boiled | In the oven
Many say it tastes like the sea. More than that, they taste like the sea and Rias. In this case the Ria Formosa. Technically we would say that the oysters have a soft body, protected by a highly calcified shell. But more and more the oysters are the symbioses between the oyster and the oyster farmer. A beautiful shell, a well fed oyster (fat), has at its origin someone that knows and loves what he does. We know these people is whom we trust and we buy our oysters from people that were born and grew up with the Ria and spend all day taking care of this sensitive and special bivalve.
Ria Formosa – Algarve
Aquaculture
Available all year. In spring they tend to be slimmer.
normal T3 (65-85g); limited orders T2 (85-100g)
Boiled | Raw
O Robalo vem rebolar-se junto à praia, perto da rebentação das ondas, para expelir as suas ovas. Julga-se que é desse rebuliço que surgiu o seu nome, em Portugal. Noutros países, é chamado de Lobo do Mar. E, na verdade, é isso que o caracteriza – um predador solitário, que percorre praias e costas rochosas, em busca de pequenos peixes, camarões e cefalópodes. A sua dieta rica e variada, faz do Robalo um dos peixes mais versáteis, elegantes e consensuais na gastronomia internacional.
Sagres, Sesimbra, Peniche
Aparelho de Anzol | Rede de Emalhar
julho a fevereiro
300-500g; 500-800g; 800-1000g; 1-2Kg; 2-3Kg; 3-4Kg; 4-6Kg; 6-8Kg
Ao Sal | Grelhado | Forno | Cozido | Sashimi