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 sea cucumber is very used in the Asiatic kitchen, being a delicacy in countries like China, Japan and Malesia. In our traditional gastronomy, there is no known use to this specialty, but it is starting to be more liked in the Spanish kitchen, where after prepared, it is extracted an internal membrane, to the delight off all that have tried it. They call it the “Espadeñas”. Do you enjoy new gastronomic experiences? If you want to try, we are here for that!
Algarve Windward and Vicentina Coast
Manual catch, by diving or apnea
All year
normal 200-500g; big 500-1000g
Boiled | Raw
It can be short or long. That is how we learned it 40 years ago in Vila do Bispo, once the capital of the sea barnacle sale, on the Vicentina coast. “Percebereiro”, that’s how the Nobel and peculiar profession of these heroes of the sea is called, that climb rocky cliffs, jump between rocks, go down on ropes with just one purpose: bring to us the one considered by many the king. From the Vicentina Coast to the Berlengas, what matters is freshness. The fresher, the more elegant and soft and smooth is the flavour. But we can only catch this delicacy when the tides are favourable and when we have full or new moon
Algarve Windward and Vicentina Coast
Manual catch | Apnea dive
December to September (biological defense period from 15 of September to 15 of December)
small, medium, large
Boiled | Raw
The seabass comes to roll over itself close to the beach, near where the waves break, to expel its roe. It is generally thought that its Portuguese name comes from this rolling over. In other countries it is called the wolf of the seas. In reality, this is what characterizes a lonely predator that travels the beaches and rocky coasts, searching for small fish, shrimp and cephalopods. Its diet is rich and diverse, making the seabass one of the most versatile, elegant and consensual fish in international gastronomy.
Sagres, Sesimbra, Peniche
Long Line Fishing | Net
July and February
300-500g; 500-800g; 800-1000g; 1-2Kg; 2-3Kg; 3-4Kg; 4-6Kg; 6-8Kg
Cooked in salt | Grilled | In the oven | Boiled | Sashimi