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 oyster stands for the bivalves and the champagne stands for wine. They are connected to celebration but also to some gastronomic refinement. To produce good oysters is needed much time, technique, knowledge, a good terroir with well-located farms, surrounded by clean waters.
Ria Formosa – Tavira
Aquaculture
Available all year, subjected to quality verification
normal T3 (65-85g); limited orders T2 (85-100g)
Boiled | Raw
Its reddish shell, full of spikes that are always covered with seaweeds, says much about this crab that hides among rocks and seaweed beds on the bottom of the ocean. Its feeding habits are based on plankton and marine animals, which makes its meat very delicious! The challenge is to know when they are full. Tipp: if its nails are rounded, it is a good sign that they are full! Reveal the wear and tear of food demand.
Algarve Windward, Algarve coast, vicentina coast, Southwest Alentejo and Peniche
Nets and Traps
November to April
400-600g; 600-1Kg; 1-2Kg and 2-3Kg (“Santolão”)
Boiled
Also known as the Alfonsino of the Straight Coast, for being very similar to the Large Coast Alfonsino, despite its reduced torso and less white meat. It is mostly caught in the Azores Island, but in Peniche, Sagres or Sesimbra there can also be some good fishing spots. We recommend grilling the fish or cooking it in the oven.
Azores Islands, Sagres, Peniche
Long Line Fishing
May to September
300-500g; 500-800g; 800-1000g; 1-2Kg
In the oven | Grilled