Also known as “Witch”, “Ferreirinha” and Sea cricket, Santiago or Small slipper lobster, this species inhabits between 4 and 50 meters down on rocky or muddy subtracts. In the old days, the boast would bring this delicacy to the National auctions, caught with traps with short mesh (now a days it is forbidden). Today, the rare pieces that come to us are caught in the Vicentina coast by licenced divers. It is a sea precious that knocks on the door of few!

They live where the waves break and feed on seaweed present in the rocky substract. Once more, we choose the Vicentina Coast to get the most meaty and high quality Limpets. Grilled Limpet are a typical gem from the Azores and Madeira Archipelagos gastronomy. Its cooking is executed on a grill, where they are put and then served on a plate or a still warm stone. Prepare your recipe, and we will bring to you the freshest limpets.

The fisherman calls it Deep-sea Lobster. Why? It inhabits between 150 and 400 m. At these depths, the absence of light makes the colour of its shell much lighter, in opposition to the brown lobster, that lives in shallow depths and closer to the shores, giving it a more intense pigmentation. Among the gastronomes it is not unanimous, but it is believed that there are noticeable differences in the taste between both. White or brown, the important is the freshness!