What to know
A deep-water fish, easily recognised by its long lower fins and grey-brown colour. Very lean, very flavourful — perfect for health-conscious cooking (though fish is always a healthy choice, if you ask us). Above all: fresh and delicious.
Size
– Unit (medium 1.5–2kg / large 2–2.5kg)
Preparation
Whole / Steak cut
Best enjoyed
Boiled or oven-baked — our favourites. Feel free to experiment.
What to know
Good for the heart — nutritionally and emotionally. Slender body, three dorsal fins, two anal fins, silver belly with reddish tones on the back and a dark spot near the pectoral fins. Now you know.
Size
– Unit (200–400g / 400–600g)
Preparation
Whole / Butterflied
Best enjoyed
Grilled. Simply grilled.
What to know
Never heard of it? Also called Boca Negra. Robust body, broad head, reddish back, lighter belly and quite bony. Extremely flavourful when fresh.
Size
– Unit (500g–2kg depending on size)
Preparation
Whole / Butterflied
Best enjoyed
Grilled, in a rich Portuguese cataplana, or in a generous fish stew.
What to know
A national classic. Slender, silver fish with two dorsal fins and small scutes along the lateral line, darker on the back with green-blue tones. Instantly recognisable.
Size
– Medium: 1kg (10–12 fish)
– Large: 1kg (4–6 fish)
Preparation
Whole
Best enjoyed
Fried or grilled — tradition speaks for itself.
What to know
Think of it as a larger, equally delicious relative of horse mackerel. Common in the Atlantic and Mediterranean, schooling by nature, silver-grey with green-blue dorsal tones.
Size
– Unit 500g–1kg
Preparation
Whole / Butterflied
Best enjoyed
Baked or lightly marinated (“alimado”). Surprisingly good.
What to know
Small, crispy, irresistible — especially fried with tomato rice on the side. Silver-grey with darker back and blue-green hues. A Portuguese favourite.
Size
Kg (approx. 50–70 fish/kg)
Preparation
Whole
Best enjoyed
Fried. Crispy. No debate.
What to know
An oily fish — not in shape but in richness, especially omega-3. Elongated body, scaleless skin, blue-green tiger-striped back, silver belly.
Origin
Northeast Atlantic (purse seine fishing)
Size
– Kg (3–4 fish/kg)
Preparation
Whole / Butterflied
Best enjoyed
Grilled or boiled — simple and delicious.
What to know
Robust body, large head, strong jaw. Colour varies from greyish-brown to bluish tones. Feeds on crustaceans, molluscs and fish. A prized catch.
Size
– Unit (3–5kg depending on size)
Preparation
Whole / Butterflied / Steak cut / Heads
Best enjoyed
Grilled or boiled — classic perfection.
What to know
Lean, protein-rich and delicious. Brownish-white with darker dorsal bands, eight arms and two retractable tentacles. Smaller ones are known as “choquinhos”.
Preparation
With ink / Without ink / Strips
Best enjoyed
Grilled or stewed — Algarve style if possible.
What to know
A large, flavourful fish that can reach impressive sizes. Silver, elongated body; feeds on fish and crustaceans. Known for its characteristic “croaking” sound during spawning.
Preparation
Whole / Steaks / Head
Best enjoyed
Grilled, in cataplana, rice dishes or even ceviche/sashimi.
What to know about Wild Sea Bream
Ah, our delicious wild sea bream — hard to beat. With its distinctive oval, elongated body, it has a silver-grey colour, a dark spot above the gill cover and, of course, the golden mark between the eyes that gives it its name.
Size
– Unit (small – 800g–1kg / medium – 1–1.5kg / large – 1.5–2kg)
How would you like it prepared?
Whole / Fillet / Oven-ready / Ceviche
Best ways to enjoy it
If you take our advice, try it salt-baked. But grilled or oven-roasted classics never fail. Feeling adventurous? It also works beautifully as ceviche or sashimi.
What to know about Pouting
Pouting — not to be confused with its larger relative — is a protein-rich favourite that deserves a place in any kitchen. Usually under 45 cm long, it has a brownish-yellow back, silver-grey sides and belly, plus a dark spot near the base of the pectoral fin. Found in both the Atlantic and Mediterranean, feeding on crustaceans, molluscs and small fish.
Size
– 100g / 200g
How would you like it prepared?
Whole
Best ways to enjoy it
Honestly, however you like: grilled, baked, salt-baked, ceviche or even sashimi — it rarely disappoints.
What to know about John Dory
A fish with character, rich in protein and flavour. Oval and laterally flattened, with tiny scales and spiny edges along the back and belly. Greenish tones on the body, lighter underside, yellowish lines — and those unmistakable dark round spots on the sides.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (small 1–1.5kg / medium 1.5–2kg / large 2–2.5kg)
How would you like it prepared?
Whole
Best ways to enjoy it
Do yourself a favour: grilled or oven-roasted, fresh John Dory is outstanding.
What to know about Grouper
Our magnificent grouper — pure gold on the plate when fresh. Robust, elongated body that can reach about a metre. Feeds on fish, crustaceans and cephalopods. Grey-green colouring with three pale lines on the head and a rounded tail fin.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (small 2–2.5kg / medium 2.5–3kg / large 3–3.5kg)
How would you like it prepared?
Whole
Best ways to enjoy it
A rich grouper fish stew (“massada”) is hard to beat. Alternatively, oven-roasting works beautifully too.
What to know about Goraz
There’s a Portuguese saying: “January goraz is worth gold.” We’d say it’s heavenly any time of year. Found in the Northeast Atlantic near the seabed, feeding on crustaceans, molluscs and small fish. Reddish-pink back, silvery underside and a dark mark at the start of the lateral line.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (small 500g–1kg / medium 1–1.5kg / large 1.5–2kg)
How would you like it prepared?
Whole / Oven-ready / Butterflied
Best ways to enjoy it
Fresh goraz shines grilled or baked. Beyond that, your kitchen — your rules.
What to know about Red Emperor
A true sovereign of the sea: lean, oval-bodied, vivid red fish with large prominent eyes and a slightly oblique mouth lined with small teeth. Nature has its quirks — this is one of the tastiest.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (small 1–1.5kg / medium 1.5–2kg / large 2–2.5kg)
How would you like it prepared?
Whole / Oven-ready / Butterflied
Best ways to enjoy it
Grilled or baked, fresh emperor fish rarely needs anything else.
What to know about Sole
Maybe not the most photogenic fish — but flavour and quality more than compensate. Flat oval body with both eyes on the upper side; dark brown top with sandy seabed pattern, white underside. A classic delicacy.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (small 300–400g / medium 400–600g / large 600–800g)
How would you like it prepared?
Whole / Oven-ready
Best ways to enjoy it
Fried, grilled or gently boiled — simple methods that let the flavour shine.
What to know about Tuna Loin
Tuna has many excellent cuts, and the loin is certainly one of them. Never tried a properly grilled tuna loin? Then you’re missing out. It’s tender, juicy and rich in flavour. Order it fresh, cook it simply — a good pan and the right touch do wonders.
Origin
Northeast Atlantic (caught by hook and line gear)
Size
Whole cut (3 to 4 kg / 4 to 5 kg)
How would you like your fish?
Whole / Steak cut / Ceviche
Best way to eat it
Pan-seared or simply grilled — pure perfection.
What to know about Squid
A well-known mollusc and a true culinary favourite. Cylindrical elongated body, internal shell, triangular fins, eight arms with suckers plus two non-retractile tentacles. Naturally reddish-pink, though it often turns pale once cooked.
Origin
– Northeast Atlantic (gillnet fisheries and similar methods)
Size
– Unit (medium 200–400g / large 400–600g)
How would you like it prepared?
With ink / Without ink / Whole
Best ways to enjoy it
If you’re new to cooking squid, grilled or boiled is the easiest start. Roasted or stewed works beautifully too.
What to know about Hake Roe
Hake roe is a delicacy not everyone appreciates — but those who do really love it. And for snack lovers, it’s worth noting that it comes packed with nutritional benefits.
Origin
Northeast Atlantic
Size
Per kg (20 to 80 g pieces)
How would you like it?
Whole
Best way to eat it
Simply boiled — nothing else needed.
What to know about Pomfret
Despite its fancy name, Pomfret is actually a very healthy choice, as it’s low in fat. But how can you tell it’s Pomfret? Easy: it has a short, laterally compressed body. Its back shows blue or green tones that fade into silvery sides, while the belly is yellowish or silver. It feeds mainly on molluscs, crustaceans and other invertebrates.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole fish (small – 2 to 3 kg / medium – 3 to 4 kg)
How would you like your fish?
Whole / Scaled / Steak cut
Best way to eat it
Good, fresh Pomfret is best grilled — in the oven or however you prefer.
What to know about Red Seabream
Interested in our fine Red Seabream? Great choice. It’s a healthy fish — low in fat and rich in protein and vitamins. It feeds on molluscs and crustaceans and has an oval, laterally elongated body. Its back is pinkish, the sides more silvery, with a clearly visible lateral line of scales extending to the tail fin.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole fish (small – 1 to 1.5 kg / medium – 1.5 to 2 kg / large – 2 to 2.5 kg)
How would you like your fish?
Whole / Scaled / Steak cut / Ceviche / Oven-ready
Best way to eat it
Excellent baked, grilled, salt-baked, marinated or even as sashimi.
What to know about Pata Roxa
Yes, you heard right — this is a small coastal shark. Usually reaching up to 150 cm, it has a brown to light grey colour with numerous small dark spots on its back. Why order it? Because it’s delicious and packed with protein.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
1 kg (3–4 pieces)
How would you like your fish?
Whole / Steak cut
Best way to eat it
Try it in fish stew, braised dishes, rice dishes or pasta-style seafood stews.
What to know about Black Scabbardfish
Excellent choice — this is a truly delicious fish. And no, it’s not related to White Scabbardfish. Let’s not give fish unnecessary family ties. As for appearance, it’s unmistakable: black (as the name suggests), very long, flattened and completely scaleless.
Origin
Northeast Atlantic (caught by hook and line gear)
Size
Whole fish (1.5 to 2 kg)
How would you like your fish?
Whole / Steak cut / Fillet
Best way to eat it
For us, three top options: grilled, fried or oven-baked.
What to know about White Scabbardfish
A true delicacy from the sea and easy to recognise. Not exactly white — more a dark grey tone. Scaleless, very long, flattened and slender. Simple as that.
Origin
Central Eastern Atlantic (caught by hook and line gear)
Size
Whole fish (1.5 to 2 kg)
How would you like your fish?
Whole / Steak cut
Best way to eat it
Best enjoyed fresh — grilled, fried or oven-baked.
What to know about Boarfish
Boarfish is a real delicacy with low fat content. Watching your diet? Perfect. Avoiding meat? Also perfect. Just love fresh, flavourful fish? Then this one’s definitely for you. It has a tall, oval, laterally compressed body with small, tough scales. Its colour ranges from yellowish grey to darker shades on the back, dotted with white spots, while the fins show bluish tones with darker markings.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (500 to 800 g)
How would you like your fish?
Whole / Oven-ready / Scaled / Steak cut
Best way to eat it
Our tip: oven-baked or nicely grilled.
What to know about European Hake
Anyone who’s tasted truly fresh hake knows its excellent reputation. It has a long, slender body covered with small scales. Dark grey on the back, lighter on the belly and sides. The top of the head is flattened, with a distinctive V-shaped ridge — nature has its curiosities.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole fish (small – 800 g to 1 kg / medium – 1 to 1.5 kg / large – 2 to 2.5 kg)
How would you like your fish?
Whole / Steak cut / Fillet
Best way to eat it
Great boiled, fried or oven-baked.
What to know about Baby Hake
“Pescadinha de rabo na boca” is essentially a small hake curled tail-to-mouth — hence the name. Like its larger relatives, it’s healthy and delicious. It has the same slender body with small scales, dark grey colouring fading lighter on the belly and sides, plus the characteristic V-shaped ridge on the head.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
150 to 300 g
How would you like your fish?
Whole
Best way to eat it
Traditionally fried, ideally served with a good tomato rice on the side.
What to know about Octopus
“Common” only by name — octopus is actually quite an elegant mollusc. With a soft, sac-shaped body, it has eight arms lined with two rows of suckers. Usually brownish-purple, its colour can vary thanks to its impressive camouflage abilities. It typically shows a subtle reticulated pattern with four spots: two between the eyes and two below the first dorsal papilla. Now that you know how it looks, we understand if you feel tempted to catch one — but best leave that part to us.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 1 to 1.5 kg / medium – 1.5 to 2 kg)
How would you like it?
Whole
Best way to eat it
Octopus rarely disappoints: grilled, fried or oven-roasted — all excellent choices.
What to know about Turbot
Did you know turbot is naturally low in fat? If healthy eating matters to you, this is a great pick. It has an oval, flattened body with both eyes on the upper side. White underneath and dark brown on top, its colouring resembles the sandy seabed where it lives.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 1 to 1.5 kg / medium – 1.5 to 2 kg / large – 2 to 2.5 kg)
How would you like your fish?
Whole / Steak cut / Oven-ready
Best way to eat it
Fresh turbot works beautifully fried, grilled or poached.
What to know about Skate
Elegant and delicious, fresh skate is a true delicacy with virtually no fat. It’s a flat fish, typically brownish-yellow or greyish on top with darker spotting. It feeds on crustaceans, polychaete worms, cephalopods and small fish.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 1.5 to 2 kg / medium – 2 to 2.5 kg / large – 2.5 to 3 kg)
How would you like your fish?
Whole / Steak cut
With skin / Without skin
Best way to eat it
Bake it, stew it, cook it in rice dishes or fry it — skate adapts beautifully to many recipes.
What to know about Scorpionfish
Never heard of scorpionfish? Then you’re missing out. It’s delicate, flavourful and very lean. It may look a bit unusual, but appearances can be deceiving — and you’re not ordering it for a fashion show anyway. Its colouring varies, usually in strong reds and dark browns. It feeds on small fish, cephalopods and crustaceans.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 1.5 to 2 kg / medium – 2 to 2.5 kg / large – 2.5 to 3 kg)
How would you like your fish?
Whole / Oven-ready / Scaled
Best way to eat it
Excellent boiled, in fish stews, or cooked in a traditional cataplana.
What to know about European Seabass
European seabass needs little introduction — it’s one of the most popular fish around here. It has a streamlined body with a thick tail section, silvery-grey colouring and blue-green reflections on the back, plus a characteristic dark spot. It feeds on crustaceans, fish and molluscs.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 800 g to 1 kg / medium – 1 to 1.5 kg / large – 1.5 to 2 kg)
How would you like your fish?
Fillet / Whole / Oven-ready / Scaled / Ceviche / Steak cut
Best way to eat it
Salt-baked, grilled, roasted, poached or even sashimi-style — seabass works beautifully either way.
What to know about Brill
Brill is full of flavour yet naturally lean. Often compared with turbot, though sea folk will tell you they’re quite different. It has an oval, flattened body with eyes on the upper side, white underneath and dark brown above with a seabed-like pattern.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 1 to 1.5 kg / medium – 1.5 to 2 kg / large – 2 to 2.5 kg)
How would you like your fish?
Whole / Oven-ready / Steak cut
Best way to eat it
Fried, grilled or poached — simple and delicious.
What to know about Red Mullet
Now that’s a fine choice. Red mullet is considered a semi-fatty fish thanks to its omega-3 content. And if you want the full story, it actually contains more minerals than many other fish. With its reddish colour and three yellow stripes along the sides, plus darker markings on the first dorsal fin, it’s a schooling fish commonly found in the Northeast Atlantic and the Mediterranean.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 100 to 200 g / medium – 200 to 300 g / large – 300 to 500 g)
How would you like your fish?
Whole / Oven-ready / Scaled / Fillet
Best way to eat it
Between us — fried or grilled. Hard to go wrong either way.
What to know about White Seabream
A lean fish packed with protein, white seabream is very common along the Portuguese coast — and a real treat at the table. It has an oval, elongated body with a bright silvery-grey colour, almost white. You’ll notice a dark spot near the tail and grey fins edged in black.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 500 to 800 g / medium – 800 g to 1 kg / large – 1 to 1.5 kg)
How would you like your fish?
Whole / Oven-ready / Scaled / Fillet / Ceviche
Best way to eat it
Great grilled, poached, baked or in a traditional stew — but your taste leads the way.
What to know about Sardine
There’s probably little we can tell you about sardines you don’t already know. One of the most popular fish in Portugal — not just during festival season — they’re loved year-round. Sardines have an elongated body covered in large scales, greenish or bluish on the back and silvery on the belly, often with a line of dark spots along the sides. Still, describing them takes longer than simply grilling them.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Per kg (small – 15 to 20 pcs / medium – 10 to 15 pcs)
How would you like your fish?
Whole
Best way to eat it
Everyone knows: to do sardines justice, fire up the grill.
What to know about Salongo
Did you know salongo is virtually fat-free? What it lacks in fat, it more than makes up for in flavour. It has a reddish, somewhat elongated body and notably large eyes — quite a striking fish.
Origin
Northeast Atlantic (caught by hook and line gear)
Size
Whole (small – 800 g to 1 kg / medium – 1 to 1.2 kg / large – 1.2 to 1.5 kg)
How would you like your fish?
Whole / Oven-ready / Scaled / Steak cut
Best way to eat it
Grilled or oven-baked works beautifully — but taste always has the final word.
What to know about Black Monkfish
Black monkfish is considered a lean fish — fat isn’t really its thing. You may already know how good it is in dishes like fish stews. It has a flattened body and a broad, flattened head. Usually brown on top with darker or lighter patches, and white underneath.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Whole (small – 2 to 3 kg / medium – 3 to 4 kg)
How would you like your fish?
Whole / Steak cut / Loin
Best way to eat it
Excellent in cataplana, rice dishes or stews. Grilled also works surprisingly well.
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