Internationally known as “dover sole” or legitimate sole. In Portugal, we call it “Rusty sole” due to the yellow spots it has throughout its body. The doer sole inhabits in much deeper areas than the other soles, known by the fisherman as “Deep sole” or “Mud sole”. The fact that they live in such deep zones, subjected to high pressures, makes the meat quite firm and muscular. It is great for filets and has been widely used in countries like France, England, and United Kingdom. In Portugal it is found almost all over the mainland coast.

The so-called Portuguese Cod fish. On our coast, it is one of the most similar fish to our “fiel amigo” the Cod fish. The high quality Forkbreads are line caught in Sagres or Peniche, by boats that return from the sea on the same day, to keep its freshness. How to cook it? Boiled with a mix of vegetables, salted skin, or in the oven. Try Chef Bertílio Gomes’s recipes: Forkbread with lemon tree leaves, salt olives and “pau roxo” or poached Forkbread with fennel and sweet potato.

For those who want to try fresh Cod, you have your chance here. Every week we receive fresh Cod from Norway, and we always prefer the Line caught Cod. The skin arrives to us immaculate! Between January and March we recommend the “Skrei”, which is exactly the same species, but called this way due to the downward path it travels along the Norwegian Coast, starting its journey in the Barents Sea. The Skrei is fatter than the Cod that usually lives very close to the coast.