Known as the “Fisher Fish”, it has incorporated in its head a “fishing rod” that this fish uses to capture small fish and crustaceans, while hiding buried in the bottom of the ocean. The Monkfish feeds on large quantities of shellfish and, the proof of that is the intense flavour of its liver. The freshest and tastiest monkfish come to our hands almost alive, from the boats “Me and You” of master fisherman Casimiro and “Living Sea” of Mr. Vicente. In the kitchen, starting with the famous Monkfish Rice, following with the grilled Monkfish Kebabs, there are many ways to take advantage of its white, soft and delicious meat.

The Pandora belongs to a group of fish that is almost exclusive to the Algarve coast. They are often caught from Tavira to Lagos. Our favourite Pandora are caught with lines and hooks in front of the Ria de Alvor. The meat is very white and firm, with an intense sea flavour, being great for grilling, or, when super fresh, try to cook them in water and salt. Delight yourself with Chef Bertilio´s Pandora with Lucia Lime, peeled chestnut puree and chanterelles recipe.

The red mullet has a unique flavour, with a slight shellfish touch, that spends the day wandering through the bottoms of the seas in search for small crustaceans, small fish and marine vegetables. The red mullets we select for you are captured by small boats, with net resources, along the Algarve area. To take greater advantage of this fish, grill it whole, as if it was a sardine, so the skin and scaled retain all juices and fat. Tipp: don’t forget to try the livers!