Pela mão de Pescadores e Mariscadores selecionados, temos vindo a aprender a conhecer os grandes tesouros que o mar nos reserva. Instruídos com a sua sabedoria e técnica, cumpre-nos a missão de levar até si o Pescado e Marisco no estado mais puro, com a sua frescura original. Algo que só conseguirá entender verdadeiramente quando provar cada uma das espécies que lhe apresentamos. Conheça o que está a comprar e bom apetite!
It has come to be more appreciated due to its rarity as gastronomic excellency. The alfonsino lives in great depths, having therefore big telescopic eyes and an impressive red skin. The meat is white and combines a well-balanced percentage of fat with a soft texture and elegant flavour. Being a slow growth and reduced reproducibility species, the big exemplars (above 2 kg) are rare and because of that very appreciated. This fish can be caught in Sagres, Sesimbra, Peniche and Azores, mostly fished by Long Line Fishing.
Sesimbra and Peniche and Azores Island and Sagres
Long Line Fishing | Net
March to August
400-600g; 600-800g; 800-1kg; 1-2kg; 2-3Kg; +3Kg (rare)
Grilled | In the oven
Welcome to the world of the small tunas! For those who prefer a small tuna with a lighter and softer meat, this is an excellent option. Like any other tuna, these fish are in constant migration. Therefore, its availability is not constant. Traditionally, the bonito can be fried or grilled in slices. But in sashimi or ceviche, it is a great option for the warmer days. The important thing is to consume it very fresh. Sneak a look into Chef Bertilio Gomes’s recipe: Atlantic Bonito with lemon and broad bean nozzles or tubers and roots with Atlantic bonito.
Algarve coast, Sines, Sesimbra, Peniche and Azores Island
Long Line Fishing | Net and Trawls
April to May | September to November
500-100g; 1-2Kg; 2-3Kg; 3-5Kg
Raw (sashimi or ceviche) | Grilled | Fried
There are those who prefer the big 200-300g mackerels for grilling, but the smaller 80-100g exemplars are usually the one with more fat. Small, white and fat is the type of mackerel we recommend! Do you want to surprise in the kitchen? Delight yourself with Chef Bertílio Gomes’s Mackerel Tartar with sweet potato of Aljezur.
Algarve Coast, Sesimbra, Peniche, Aveiro and Matosinhos
Nets and Surrounding nets | Lines and Hooks
December to April
5-40g; 40-60g; 60-80g; 100-200g; 200-300g, 300-500g e 500-1kg
Grilled | Fried (small sizes) | “alimado” (boiled, skinned and seasoned) | In the oven (big sizes)