It is the Axillary seabream of the depth. In Italy it’s called “Grandiocchi” because of the size of the eyes used to see in the darkness it inhabits. Usually this fish is line caught between 150 and 400 meters down. On the mainland coast, we can find it in Sagres, Sesimbra and Peniche, requiring long distance travelling to find the best fishing spots. Despite being found on the mainland, 80% of its fishing quota is from the Azores Archipelago. It is sublime in the oven to warm up the colder days, or body scaled and grilled on the hot and sunny ones.

The real tuna… the tuna with the red flesh. The Bluefin tuna is not available all year. The capture of the wild Bluefin Tuna occurs between January and March on the western coast, and between April and August on the Algarve coast. After caught, this fish is bled and cooled immediately. Only this way we can bring to you a piece of true red colour, translucent and shiny meat so you can prepare your sashimi, tartar or just simply grill. All our tuna is from legal fishery, with capture certificate from ICCAT. Recipe from Chef Bertílio Gomes: Tuna Belly with “Montanheira Salad”.

In our opinion this fish is one of the tastiest unknown fishes. It is very often mistaken for the anchovies. The Bluefish is a blue fish, very fat, that can weigh between 500 g and 8 kg. In Portugal this fish comes, almost exclusively, from the Algarve coast and Azores Island. It is delicious on the grill, mainly for people who like a very fat and fleshy fish, with few fish bones. If you want a juicy fish, you must grill with moderation. The secret is in your hands.