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!
In Portugal, despite of being a quite captured species, it is not much used in our gastronomy. Its meat can be more white or rosy and it is excellent for grilling or ceviche. In Italy, it is frequently served in carpaccio.
Sesimbra and Peniche and Azores Island
Long Line Fishing
September to March
25-50Kg; 50-100Kg; 100-200g; 200-300Kg
Grilled | Raw or Marinated (Carpaccio or Ceviche) | Smoked | Breaded
Conhecido por ser o Peixe Pescador, por conter na sua cabeça uma “cana de pesca” que utiliza para capturar pequenos peixes e crustáceos, enquanto se esconde enterrado no fundo do mar. Alimenta-se com grandes quantidades de marisco e, a prova disso é o sabor intenso do seu fígado. Os tamboris mais frescos e saborosos chegam-nos às mãos quase vivos, dos barcos “Eu e Tu” do Mestre Casimiro e “Mar Vivo” do Vicente. Na cozinha, desde o célebre Arroz de Tamboril, passando pelas Espetadas grelhadas, existem muitas formas de tirar partido da sua carne branca, suave e delicadamente saborosa.
Sagres, Sesimbra, Peniche
Rede de Emalhar e Arraste
março a outubro
1-2Kg; 2-3kg; 3-4Kg; 4-6Kg; 6-8Kg
Cataplana e Caldeirada | Arrozes | Grelhado
There are various types of Soles. The Thickback Sole is ungratefully known as the “Bastard sole”. The freshest and most tasty Thickback Soles are caught on the Algarve coast. The smaller ones are excellent for frying and the bigger exemplars to grill. If you like to eat the skin of the fish, try the Thickback sole!
Algarve Coast
Net and Trawls
September to March
50-100g; 100-150g; 150-200; 200-300g e 300-500g
Fried | Grilled