“Marmotinha”, “Marmotão” or Hake? Each size has a name. The small Hakes are caught by Trawls. The medium one by net. But the big ones are fished with lines in Sesimbra or Peniche, and these sparkle to our eyes! Either way, the hake is always a fish with very delicate and soft meat, not very fat, but very juicy when very fresh! Ideal for a light meal and very appropriate for children. You can boil it, fry it or cook it in the oven.

Its dorsal fins in the shape of a rooster crest, gave its name in Portugal, the “Rooster fish”. But internationally it is known as Petersfish, referring to the biblical legend. It is a fish with very white meat, with two reproductive cycles per year, being often caught full of big roe. Ideal for filets, its use in the French kitchen brought with it a great gastronomic reputation. At home we suggest doing some breaded filets.

The big meagre weight from 10 kg to 40 kg and start their climb up the Tejo and Guadiana Rivers in April. Strong rains during this month attract their attention, so they come to spawn in very food rich spots for their breed. The firm and compact steak and loins of the ” Boca D`Oro” (Golden Mouth), as the Italian like to call them, are excellent for cataplanas, rice, fish pastas and ceviches. Try for a coal grilled steak or even better the fish collar!