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!
Some call him the pheasant of the sea. Flat fish, that lives on the sandy bottom of the sea, and that is able to trigger almost instant attacks on its pray. Like the Sole, it is a fish that stays still under the sand for a very long time. This tranquillity comes through in the elegancy of its taste and its white meat. If you enjoy strong flavours, try to eat the fins as well!
Net and Trawls
Net and Trawls
February to May
500-800g; 800-1Kg; 1-2Kg; 2-3Kg; 3-4Kg; 4-6kg; 6-10kg
Grilled | Fried | In the pan | In the oven
From the same family of the silver bream, but with more silver skin, they share the same habitats and characteristics – the Two-banded Seabream lives where the waves break in the coast areas and feeds from shellfish. In general, it grows less than the silver bream, and has a very delicate, white and with a subtle shellfish flavoured meat. Surprise yourself with this fish and cook it with one of Chef Bertilio Gomes’s recipe: Two-banded Seabream with sea urchin roe, crooked peas and smashed potatoes or samphire and seaweeds with Two-banded Seabream in cataplana.
Algarve coast, Sines, Sesimbra
Surrounding nets and Nets | Long Line Fishing | Hand lines
November to February
50-100g; 100-200g; 200-300g; 300-500g; 500-800g
Fried | Grilled
This crab, with a flat, dark brown shell covered with short fur, is known for its aggressive behaviour. Look out for your fingers! Its diet is omnivorous, being composed of brown seaweeds, bivalve molluscs and crustaceans. The Velvet Crab offers us, no doubt, one of the best ways to feel the sea aroma at the table! We want to quote Miguel Esteves Cardoso: “They give as a lot of work for very few rewarding. You have to hammer, sharpen, pinch and suck like a crazy person to get a little strand of transcended deliciousness”
Vicentina Coast, South-west coast, Peniche and other areas with rocky bottoms.
Traps
August to December (biological defense period between 15th February and 15th of June
small 60-100g; big 100-150g
Boiled