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!
On the outside, the difference between this urchin and the common sea urchin is, naturally, the size of their spikes, but also their global sizes and taste. The short spiked sea urchin has a more light and sweet flavour. Its capture is hard and demanding, as they are also collected manually by experienced divers, but these ones live farer away from the coast. The good weather and the sea decide when we can have these gems.
Algarve Windward and Vicentina Coast
Manual catch, by diving or apnea
December to April
normal 100-150g; big 150-200g
Raw | Boiled | Pasta dishes
This crustacean has a pre-historical appearance. It is known by the English with the name “Sleeping Lobster”. In reality, it spends much time hanging in cracks, inside of rocky coast caves that surround the Azores Islands. Being a slow growth species, target of excessive capture in some areas of the globe, its extraction is subjected to a defence period from May to August. After this period, we will get for you this Azores sea treasure and deliver it directly to your door.
Azores Archipelago
Traps
September to April
medium 400-600g; big 600-800g
Boiled | Grilled
The silver bream lives where the waves break at the beach, in coast areas, and therefore it is fished when there is white foam in the sea. You can find two types of Silver breams: silver bream in darker tones (black) who live in rocky areas, and the light toned silver breams (silver) that live in sandy zones. In both cases, its meat manifests very well the maritime terroir in which the fish inhabits: intense salt air from the waves breaking, iodine from the seaweeds and shellfish it eats. Try to cook it in a fish stew!
Algarve Coast, Sines, Sesimbra, Peniche
Long Line Fishing | Hand lines | Nets
November to February
200-300g; 300-500g; 500-800g; 800-1000g; 1-2Kg
Boiled | In the oven | Fish Stew