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.

Being Increasingly recognized in the gastronomic panorama, our challenge is to bring you the freshest, fattest and most flavourful Chub mackerel. The Atlantic mackerel caught with surrounding nets, put in iced boxes as soon as it gets out of the sea, is the one that delight us the most. The Mackerels caught in the “Sotavento (Leeward) Algarvio”, between Olhão and Quarteira, are the ones we choose for being the smallest available. If you prefer bigger sizes, we get them from Sesimbra or Peniche. Tipp: try Chef Bertílios Chub mackerel with Lucia Lime and persimmon recipe.