It is the tuna from Azores Island. Being a migratory fish, captures occur specially between July and November. It’s caught one by one, by a technique called the “salto e vara”, that was awarded with an environmental stamp, the “Dolphin safe” and “Friend of the Seas”.
We always try to select the tunas with the best fat and the last ones caught before the boat returns to shores, so we can bring to you the freshest, shiniest and tastiest exemplars.
The meat is soft and juicy and its belly is getting more appreciated gastronomically every day.
Recipe from Chef Bertílio Gomes: Tuna Belly with “Montanheira Salad”.

The black grouper is one of the fattest “White Fish”. Grilling a steak of Black grouper is almost like grilling the fattest part of the pig. From the Sesimbra and Peniche coast and Azores Islands the most fabulous and big black groupers arrive to us. But our favourite arrives from Sagres, due to being sold at the national fish auctions just a few hours after being caught. We like to say it arrives to us super fresh because when held we can feel its body still flexible and warm. This is the freshness that will fill your plate with flavour and juiciness!.

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.