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!
The soles body has the shape of a tongue, and in many countries, this originates its name. It is a flat fish that lives most of the time covered in sand, leaving only the eyes uncovered to see its pray, attacking it with a fast blow. Therefore, it has a very white and muscular meat, with a firm texture and light flavour, with a pinch of shellfish taste. Being a part of the noble fish group, it has a high economic and gastronomic value. It is excellent for grilling, frying or boiling.
Algarve Coast, Setúbal, Sesimbra, Costa da Caparica and Peniche
Net and Trawls
February to May
200-300g; 300-400g; 400-600g; 600-800g; 800-1Kg; 1-2kg (rare)
Grilled | Boiled | Fried
Also known as the Alfonsino of the Straight Coast, for being very similar to the Large Coast Alfonsino, despite its reduced torso and less white meat. It is mostly caught in the Azores Island, but in Peniche, Sagres or Sesimbra there can also be some good fishing spots. We recommend grilling the fish or cooking it in the oven.
Azores Islands, Sagres, Peniche
Long Line Fishing
May to September
300-500g; 500-800g; 800-1000g; 1-2Kg
In the oven | Grilled
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