Also called “Boca Negra” (Black Mouth), the Rose fish is a red skinned fish with very white meat, with a light and elegant flavour, ideal for cataplanas or fish soups. Try for the grilled Azores style option (preferably scaled), archipelago on which this species is very abundant.

Fresh and fatty sardine? Of course! If you enjoy the smaller ones, they come from Quarteira, Olhão or Portimão. If you prefer the big sardines, we get them from Sines, Sesimbra, Peniche and Matosinhos. Between July and October, the fat and quality of the sardine is guaranteed, but its fishery is not. This is a species subjected to protection measures, to maintain its biological stocks. The biologic defence period prohibits its fishery during many months and the fishing quota management determines specific days for fishing during the capture months.

The seabass comes to roll over itself close to the beach, near where the waves break, to expel its roe. It is generally thought that its Portuguese name comes from this rolling over. In other countries it is called the wolf of the seas. In reality, this is what characterizes a lonely predator that travels the beaches and rocky coasts, searching for small fish, shrimp and cephalopods. Its diet is rich and diverse, making the seabass one of the most versatile, elegant and consensual fish in international gastronomy.