By the hand of selected fisherman and shellfish collectors, we have been learning to know the great treasures that the sea stores and holds for us. Instructed with its wisdom and technique, the mission of bringing to you the fish and shellfish in its most pure state, with its original freshness, is up to us. This is something that you will only truly understand when you try each of the species that we present to you. Get to know what you are buying and bon appetite!
This crab, with a flat, dark brown shell covered with short fur, is known for its aggressive behaviour. Look out for your fingers! Its diet is omnivorous, being composed of brown seaweeds, bivalve molluscs and crustaceans. The Velvet Crab offers us, no doubt, one of the best ways to feel the sea aroma at the table! We want to quote Miguel Esteves Cardoso: “They give as a lot of work for very few rewarding. You have to hammer, sharpen, pinch and suck like a crazy person to get a little strand of transcended deliciousness”
Vicentina Coast, South-west coast, Peniche and other areas with rocky bottoms.
Traps
August to December (biological defense period between 15th February and 15th of June
small 60-100g; big 100-150g
Boiled
Also called “Condelipas” in the Lagos area – name that has its origin in the great appreciator and military Count of Lippe. This bivalve with a smooth, shiny and flat shell lives buried in the sand between 0 and 6 meters deep. It is captured during low tide, in the sandy banks facing the sea, where it feeds. The clam is a symbol of the Algarve gastronomy and delights all that love to feel the sea at the table! Speaking of Algarve, have you tried “Xarém” (corn porridge) with Wedge Clams?
South coast, especially in the Algarve Leeward
Trawls by foot or with small fishing vessels.
November to May
small, medium
In the pan