{"id":1121,"date":"2025-12-03T16:07:56","date_gmt":"2025-12-03T16:07:56","guid":{"rendered":"https:\/\/bravodomar.pt\/peixe-fresco\/"},"modified":"2026-02-13T18:41:48","modified_gmt":"2026-02-13T18:41:48","slug":"peixe-fresco","status":"publish","type":"page","link":"https:\/\/bravodomar.pt\/en\/peixe-fresco\/","title":{"rendered":"FRESH FISH"},"content":{"rendered":"\t\t
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FRESH FISH<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Forkbeard (Abr\u00f3tea) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

A deep-water fish, easily recognised by its long lower fins and grey-brown colour. Very lean, very flavourful \u2014 perfect for health-conscious cooking (though fish is always a healthy choice, if you ask us). Above all: fresh and delicious.<\/p>

Size<\/strong>
– Unit (medium 1.5\u20132kg \/ large 2\u20132.5kg)<\/p>

Preparation<\/strong>
Whole \/ Steak cut<\/p>

Best enjoyed<\/strong>
Boiled or oven-baked \u2014 our favourites. Feel free to experiment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Red Sea Bream (Besugo) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

Good for the heart \u2014 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.<\/p>

Size<\/strong>
– Unit (200\u2013400g \/ 400\u2013600g)<\/p>

Preparation<\/strong>
Whole \/ Butterflied<\/p>

Best enjoyed<\/strong>
Grilled. Simply grilled.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Blackbelly Rosefish (Cantarilho \/ Boca Negra) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

Never heard of it? Also called Boca Negra. Robust body, broad head, reddish back, lighter belly and quite bony. Extremely flavourful when fresh.<\/p>

Size
<\/strong>– Unit (500g\u20132kg depending on size)<\/p>

Preparation<\/strong>
Whole \/ Butterflied<\/p>

Best enjoyed<\/strong>
Grilled, in a rich Portuguese cataplana, or in a generous fish stew.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Horse Mackerel (Carapau) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

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.<\/p>

Size<\/strong>
– Medium: 1kg (10\u201312 fish)
– Large: 1kg (4\u20136 fish)<\/p>

Preparation<\/strong>
Whole<\/p>

Best enjoyed<\/strong>
Fried or grilled \u2014 tradition speaks for itself.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Blue Jack Mackerel (Chicharro) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

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.<\/p>

Size<\/strong>
– Unit 500g\u20131kg<\/p>

Preparation<\/strong>
Whole \/ Butterflied<\/p>

Best enjoyed<\/strong>
Baked or lightly marinated (\u201calimado\u201d). Surprisingly good.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Baby Horse Mackerel (Jaquinzinhos \/ Pelim) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

Small, crispy, irresistible \u2014 especially fried with tomato rice on the side. Silver-grey with darker back and blue-green hues. A Portuguese favourite.<\/p>

Size<\/strong>
Kg (approx. 50\u201370 fish\/kg)<\/p>

Preparation<\/strong>
Whole<\/p>

Best enjoyed<\/strong>
Fried. Crispy. No debate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Atlantic Mackerel (Cavala) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

An oily fish \u2014 not in shape but in richness, especially omega-3. Elongated body, scaleless skin, blue-green tiger-striped back, silver belly.<\/p>

Origin<\/strong>
Northeast Atlantic (purse seine fishing)<\/p>

Size<\/strong>
– Kg (3\u20134 fish\/kg)<\/p>

Preparation<\/strong>
Whole \/ Butterflied<\/p>

Best enjoyed<\/strong>
Grilled or boiled \u2014 simple and delicious.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Wreckfish (Cherne) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

Robust body, large head, strong jaw. Colour varies from greyish-brown to bluish tones. Feeds on crustaceans, molluscs and fish. A prized catch.<\/p>

Size<\/strong>
– Unit (3\u20135kg depending on size)<\/p>

Preparation<\/strong>
Whole \/ Butterflied \/ Steak cut \/ Heads<\/p>

Best enjoyed<\/strong>
Grilled or boiled \u2014 classic perfection.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Cuttlefish (Choco \/ Choquinho) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

Lean, protein-rich and delicious. Brownish-white with darker dorsal bands, eight arms and two retractable tentacles. Smaller ones are known as \u201cchoquinhos\u201d.<\/p>

Preparation<\/strong>
With ink \/ Without ink \/ Strips<\/p>

Best enjoyed<\/strong>
Grilled or stewed \u2014 Algarve style if possible.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Meagre (Corvina) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know<\/strong><\/p>

A large, flavourful fish that can reach impressive sizes. Silver, elongated body; feeds on fish and crustaceans. Known for its characteristic \u201ccroaking\u201d sound during spawning.<\/p>

Preparation<\/strong>
Whole \/ Steaks \/ Head<\/p>

Best enjoyed<\/strong>
Grilled, in cataplana, rice dishes or even ceviche\/sashimi.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Wild Sea Bream (Dourada) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Wild Sea Bream<\/strong><\/p>

Ah, our delicious wild sea bream \u2014 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.<\/p>

Size<\/strong>
– Unit (small \u2013 800g\u20131kg \/ medium \u2013 1\u20131.5kg \/ large \u2013 1.5\u20132kg)<\/p>

How would you like it prepared?<\/strong>
Whole \/ Fillet \/ Oven-ready \/ Ceviche<\/p>

Best ways to enjoy it<\/strong>
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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Pouting (Faneca) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Pouting<\/strong><\/p>

Pouting \u2014 not to be confused with its larger relative \u2014 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.<\/p>

Size<\/strong>
– 100g \/ 200g<\/p>

How would you like it prepared?<\/strong>
Whole<\/p>

Best ways to enjoy it<\/strong>
Honestly, however you like: grilled, baked, salt-baked, ceviche or even sashimi \u2014 it rarely disappoints.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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John Dory (Galo Negro) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about John Dory<\/strong><\/p>

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 \u2014 and those unmistakable dark round spots on the sides.<\/p>

Origin<\/strong>
– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (small 1\u20131.5kg \/ medium 1.5\u20132kg \/ large 2\u20132.5kg)<\/p>

How would you like it prepared?<\/strong>
Whole<\/p>

Best ways to enjoy it<\/strong>
Do yourself a favour: grilled or oven-roasted, fresh John Dory is outstanding.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Dusky Grouper (Garoupa) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Grouper<\/strong><\/p>

Our magnificent grouper \u2014 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.<\/p>

Origin<\/strong>
– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (small 2\u20132.5kg \/ medium 2.5\u20133kg \/ large 3\u20133.5kg)<\/p>

How would you like it prepared?<\/strong>
Whole<\/p>

Best ways to enjoy it<\/strong>
A rich grouper fish stew (\u201cmassada\u201d) is hard to beat. Alternatively, oven-roasting works beautifully too.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Pink Dentex (Goraz) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Goraz<\/strong><\/p>

There\u2019s a Portuguese saying: \u201cJanuary goraz is worth gold.\u201d We\u2019d say it\u2019s 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.<\/p>

Origin<\/strong>
– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (small 500g\u20131kg \/ medium 1\u20131.5kg \/ large 1.5\u20132kg)<\/p>

How would you like it prepared?<\/strong>
Whole \/ Oven-ready \/ Butterflied<\/p>

Best ways to enjoy it<\/strong>
Fresh goraz shines grilled or baked. Beyond that, your kitchen \u2014 your rules.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Red Emperor (Imperador) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Red Emperor<\/strong><\/p>

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 \u2014 this is one of the tastiest.<\/p>

Origin
<\/strong>– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (small 1\u20131.5kg \/ medium 1.5\u20132kg \/ large 2\u20132.5kg)<\/p>

How would you like it prepared?<\/strong>
Whole \/ Oven-ready \/ Butterflied<\/p>

Best ways to enjoy it<\/strong>
Grilled or baked, fresh emperor fish rarely needs anything else.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Sole (Linguado) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Sole<\/strong><\/p>

Maybe not the most photogenic fish \u2014 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.<\/p>

Origin
<\/strong>– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (small 300\u2013400g \/ medium 400\u2013600g \/ large 600\u2013800g)<\/p>

How would you like it prepared?<\/strong>
Whole \/ Oven-ready<\/p>

Best ways to enjoy it<\/strong>
Fried, grilled or gently boiled \u2014 simple methods that let the flavour shine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Tuna Loin (Lombo de Atum) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Tuna Loin<\/strong><\/p>

Tuna has many excellent cuts, and the loin is certainly one of them. Never tried a properly grilled tuna loin? Then you\u2019re missing out. It\u2019s tender, juicy and rich in flavour. Order it fresh, cook it simply \u2014 a good pan and the right touch do wonders.<\/p>

Origin<\/strong>
Northeast Atlantic (caught by hook and line gear)<\/p>

Size<\/strong>
Whole cut (3 to 4 kg \/ 4 to 5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut \/ Ceviche<\/p>

Best way to eat it<\/strong>
Pan-seared or simply grilled \u2014 pure perfection.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Fresh Squid (Lula) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Squid<\/strong><\/p>

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.<\/p>

Origin
<\/strong>– Northeast Atlantic (gillnet fisheries and similar methods)<\/p>

Size<\/strong>
– Unit (medium 200\u2013400g \/ large 400\u2013600g)<\/p>

How would you like it prepared?<\/strong>
With ink \/ Without ink \/ Whole<\/p>

Best ways to enjoy it<\/strong>
If you\u2019re new to cooking squid, grilled or boiled is the easiest start. Roasted or stewed works beautifully too.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Hake Roe (Ovas de Pescada) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Hake Roe<\/strong><\/p>

Hake roe is a delicacy not everyone appreciates \u2014 but those who do really love it. And for snack lovers, it\u2019s worth noting that it comes packed with nutritional benefits.<\/p>

Origin<\/strong>
Northeast Atlantic<\/p>

Size<\/strong>
Per kg (20 to 80 g pieces)<\/p>

How would you like it?<\/strong>
Whole<\/p>

Best way to eat it<\/strong>
Simply boiled \u2014 nothing else needed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Pomfret (Pampo) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Pomfret<\/strong><\/p>

Despite its fancy name, Pomfret is actually a very healthy choice, as it\u2019s low in fat. But how can you tell it\u2019s 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole fish (small \u2013 2 to 3 kg \/ medium \u2013 3 to 4 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Scaled \/ Steak cut<\/p>

Best way to eat it<\/strong>
Good, fresh Pomfret is best grilled \u2014 in the oven or however you prefer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Red Seabream (Pargo) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Red Seabream<\/strong><\/p>

Interested in our fine Red Seabream? Great choice. It\u2019s a healthy fish \u2014 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole fish (small \u2013 1 to 1.5 kg \/ medium \u2013 1.5 to 2 kg \/ large \u2013 2 to 2.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Scaled \/ Steak cut \/ Ceviche \/ Oven-ready<\/p>

Best way to eat it<\/strong>
Excellent baked, grilled, salt-baked, marinated or even as sashimi.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Small Coastal Shark (Pata Roxa) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Pata Roxa<\/strong><\/p>

Yes, you heard right \u2014 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\u2019s delicious and packed with protein.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
1 kg (3\u20134 pieces)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut<\/p>

Best way to eat it<\/strong>
Try it in fish stew, braised dishes, rice dishes or pasta-style seafood stews.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Black Scabbardfish (Peixe Espada Preto) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Black Scabbardfish<\/strong><\/p>

Excellent choice \u2014 this is a truly delicious fish. And no, it\u2019s not related to White Scabbardfish. Let\u2019s not give fish unnecessary family ties. As for appearance, it\u2019s unmistakable: black (as the name suggests), very long, flattened and completely scaleless.<\/p>

Origin<\/strong>
Northeast Atlantic (caught by hook and line gear)<\/p>

Size<\/strong>
Whole fish (1.5 to 2 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut \/ Fillet<\/p>

Best way to eat it<\/strong>
For us, three top options: grilled, fried or oven-baked.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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White Scabbardfish (Peixe Espada Branco) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about White Scabbardfish<\/strong><\/p>

A true delicacy from the sea and easy to recognise. Not exactly white \u2014 more a dark grey tone. Scaleless, very long, flattened and slender. Simple as that.<\/p>

Origin<\/strong>
Central Eastern Atlantic (caught by hook and line gear)<\/p>

Size<\/strong>
Whole fish (1.5 to 2 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut<\/p>

Best way to eat it<\/strong>
Best enjoyed fresh \u2014 grilled, fried or oven-baked.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Boarfish (Peixe-Porco) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Boarfish<\/strong><\/p>

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\u2019s 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (500 to 800 g)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Scaled \/ Steak cut<\/p>

Best way to eat it<\/strong>
Our tip: oven-baked or nicely grilled.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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European Hake (Pescada Branca) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about European Hake<\/strong><\/p>

Anyone who\u2019s 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 \u2014 nature has its curiosities.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole fish (small \u2013 800 g to 1 kg \/ medium \u2013 1 to 1.5 kg \/ large \u2013 2 to 2.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut \/ Fillet<\/p>

Best way to eat it<\/strong>
Great boiled, fried or oven-baked.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Baby Hake (Pescadinha de Rabo na Boca) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Baby Hake<\/strong><\/p>

\u201cPescadinha de rabo na boca\u201d is essentially a small hake curled tail-to-mouth \u2014 hence the name. Like its larger relatives, it\u2019s 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
150 to 300 g<\/p>

How would you like your fish?<\/strong>
Whole<\/p>

Best way to eat it<\/strong>
Traditionally fried, ideally served with a good tomato rice on the side.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Common Octopus (Polvo Vulgar) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Octopus<\/strong><\/p>

\u201cCommon\u201d only by name \u2014 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 \u2014 but best leave that part to us.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 1 to 1.5 kg \/ medium \u2013 1.5 to 2 kg)<\/p>

How would you like it?<\/strong>
Whole<\/p>

Best way to eat it<\/strong>
Octopus rarely disappoints: grilled, fried or oven-roasted \u2014 all excellent choices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Turbot (Pregado) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Turbot<\/strong><\/p>

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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 1 to 1.5 kg \/ medium \u2013 1.5 to 2 kg \/ large \u2013 2 to 2.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut \/ Oven-ready<\/p>

Best way to eat it<\/strong>
Fresh turbot works beautifully fried, grilled or poached.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Skate (Raia) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Skate<\/strong><\/p>

Elegant and delicious, fresh skate is a true delicacy with virtually no fat. It\u2019s a flat fish, typically brownish-yellow or greyish on top with darker spotting. It feeds on crustaceans, polychaete worms, cephalopods and small fish.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 1.5 to 2 kg \/ medium \u2013 2 to 2.5 kg \/ large \u2013 2.5 to 3 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut
With skin \/ Without skin<\/p>

Best way to eat it<\/strong>
Bake it, stew it, cook it in rice dishes or fry it \u2014 skate adapts beautifully to many recipes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Scorpionfish (Rascasso) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Scorpionfish<\/strong><\/p>

Never heard of scorpionfish? Then you\u2019re missing out. It\u2019s delicate, flavourful and very lean. It may look a bit unusual, but appearances can be deceiving \u2014 and you\u2019re 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 1.5 to 2 kg \/ medium \u2013 2 to 2.5 kg \/ large \u2013 2.5 to 3 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Scaled<\/p>

Best way to eat it<\/strong>
Excellent boiled, in fish stews, or cooked in a traditional cataplana.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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European Seabass (Robalo de Mar) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about European Seabass<\/strong><\/p>

European seabass needs little introduction \u2014 it\u2019s 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 800 g to 1 kg \/ medium \u2013 1 to 1.5 kg \/ large \u2013 1.5 to 2 kg)<\/p>

How would you like your fish?<\/strong>
Fillet \/ Whole \/ Oven-ready \/ Scaled \/ Ceviche \/ Steak cut<\/p>

Best way to eat it<\/strong>
Salt-baked, grilled, roasted, poached or even sashimi-style \u2014 seabass works beautifully either way.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Brill (Rodovalho) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Brill<\/strong><\/p>

Brill is full of flavour yet naturally lean. Often compared with turbot, though sea folk will tell you they\u2019re 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 1 to 1.5 kg \/ medium \u2013 1.5 to 2 kg \/ large \u2013 2 to 2.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Steak cut<\/p>

Best way to eat it<\/strong>
Fried, grilled or poached \u2014 simple and delicious.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Red Mullet (Salmonete) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Red Mullet<\/strong><\/p>

Now that\u2019s 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\u2019s a schooling fish commonly found in the Northeast Atlantic and the Mediterranean.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 100 to 200 g \/ medium \u2013 200 to 300 g \/ large \u2013 300 to 500 g)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Scaled \/ Fillet<\/p>

Best way to eat it<\/strong>
Between us \u2014 fried or grilled. Hard to go wrong either way.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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White Seabream (Sargo) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about White Seabream<\/strong><\/p>

A lean fish packed with protein, white seabream is very common along the Portuguese coast \u2014 and a real treat at the table. It has an oval, elongated body with a bright silvery-grey colour, almost white. You\u2019ll notice a dark spot near the tail and grey fins edged in black.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 500 to 800 g \/ medium \u2013 800 g to 1 kg \/ large \u2013 1 to 1.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Scaled \/ Fillet \/ Ceviche<\/p>

Best way to eat it<\/strong>
Great grilled, poached, baked or in a traditional stew \u2014 but your taste leads the way.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Sardine (Sardinha) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Sardine<\/strong><\/p>

There\u2019s probably little we can tell you about sardines you don\u2019t already know. One of the most popular fish in Portugal \u2014 not just during festival season \u2014 they\u2019re 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Per kg (small \u2013 15 to 20 pcs \/ medium \u2013 10 to 15 pcs)<\/p>

How would you like your fish?
Whole<\/p>

Best way to eat it<\/strong>
Everyone knows: to do sardines justice, fire up the grill.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Salongo <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Salongo<\/strong><\/p>

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 \u2014 quite a striking fish.<\/p>

Origin<\/strong>
Northeast Atlantic (caught by hook and line gear)<\/p>

Size<\/strong>
Whole (small \u2013 800 g to 1 kg \/ medium \u2013 1 to 1.2 kg \/ large \u2013 1.2 to 1.5 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Oven-ready \/ Scaled \/ Steak cut<\/p>

Best way to eat it<\/strong>
Grilled or oven-baked works beautifully \u2014 but taste always has the final word.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Black Monkfish (Tamboril Preto) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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What to know about Black Monkfish<\/strong><\/p>

Black monkfish is considered a lean fish \u2014 fat isn\u2019t 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.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with gillnets and similar nets)<\/p>

Size<\/strong>
Whole (small \u2013 2 to 3 kg \/ medium \u2013 3 to 4 kg)<\/p>

How would you like your fish?<\/strong>
Whole \/ Steak cut \/ Loin<\/p>

Best way to eat it<\/strong>
Excellent in cataplana, rice dishes or stews. Grilled also works surprisingly well.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

FRESH FISH Forkbeard (Abr\u00f3tea) What to know A deep-water fish, easily recognised by its long lower fins and grey-brown colour. Very lean, very flavourful \u2014 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\u20132kg \/ large 2\u20132.5kg) PreparationWhole \/ Steak cut Best enjoyedBoiled or oven-baked \u2014 our favourites. Feel free to experiment. Red Sea Bream (Besugo) What to know Good for the heart \u2014 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\u2013400g \/ 400\u2013600g) PreparationWhole \/ Butterflied Best enjoyedGrilled. Simply grilled. Blackbelly Rosefish (Cantarilho \/ Boca Negra) 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\u20132kg depending on size) PreparationWhole \/ Butterflied Best enjoyedGrilled, in a rich Portuguese cataplana, or in a generous fish stew. Horse Mackerel (Carapau) 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\u201312 fish)– Large: 1kg (4\u20136 fish) PreparationWhole Best enjoyedFried or grilled \u2014 tradition speaks for itself. Blue Jack Mackerel (Chicharro) 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\u20131kg PreparationWhole \/ Butterflied Best enjoyedBaked or lightly marinated (\u201calimado\u201d). Surprisingly good. Baby Horse Mackerel (Jaquinzinhos \/ Pelim) What to know Small, crispy, irresistible \u2014 especially fried with tomato rice on the side. Silver-grey with darker back and blue-green hues. A Portuguese favourite. SizeKg (approx. 50\u201370 fish\/kg) PreparationWhole Best enjoyedFried. Crispy. No debate. Atlantic Mackerel (Cavala) What to know An oily fish \u2014 not in shape but in richness, especially omega-3. Elongated body, scaleless skin, blue-green tiger-striped back, silver belly. OriginNortheast Atlantic (purse seine fishing) Size– Kg (3\u20134 fish\/kg) PreparationWhole \/ Butterflied Best enjoyedGrilled or boiled \u2014 simple and delicious. Wreckfish (Cherne) 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\u20135kg depending on size) PreparationWhole \/ Butterflied \/ Steak cut \/ Heads Best enjoyedGrilled or boiled \u2014 classic perfection. Cuttlefish (Choco \/ Choquinho) 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 \u201cchoquinhos\u201d. PreparationWith ink \/ Without ink \/ Strips Best enjoyedGrilled or stewed \u2014 Algarve style if possible. Meagre (Corvina) What to know A large, flavourful fish that can reach impressive sizes. Silver, elongated body; feeds on fish and crustaceans. Known for its characteristic \u201ccroaking\u201d sound during spawning. PreparationWhole \/ Steaks \/ Head Best enjoyedGrilled, in cataplana, rice dishes or even ceviche\/sashimi. Wild Sea Bream (Dourada) What to know about Wild Sea Bream Ah, our delicious wild sea bream \u2014 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 \u2013 800g\u20131kg \/ medium \u2013 1\u20131.5kg \/ large \u2013 1.5\u20132kg) How would you like it prepared?Whole \/ Fillet \/ Oven-ready \/ Ceviche Best ways to enjoy itIf 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. Pouting (Faneca) What to know about Pouting Pouting \u2014 not to be confused with its larger relative \u2014 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 itHonestly, however you like: grilled, baked, salt-baked, ceviche or even sashimi \u2014 it rarely disappoints. John Dory (Galo Negro) 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 \u2014 and those unmistakable dark round spots on the sides. Origin– Northeast Atlantic (gillnet fisheries and similar methods) Size– Unit (small 1\u20131.5kg \/ medium 1.5\u20132kg \/ large 2\u20132.5kg) How would you like it prepared?Whole Best ways to enjoy itDo yourself a favour: grilled or oven-roasted, fresh John Dory is outstanding. Dusky Grouper (Garoupa) What to know about Grouper Our magnificent grouper \u2014 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\u20132.5kg \/ medium 2.5\u20133kg \/ large 3\u20133.5kg) How would you like it prepared?Whole Best ways to enjoy itA rich grouper fish stew (\u201cmassada\u201d) is hard to beat. Alternatively, oven-roasting works beautifully too. Pink Dentex (Goraz) What to know about Goraz There\u2019s a Portuguese saying: \u201cJanuary goraz is worth gold.\u201d We\u2019d say it\u2019s 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\u20131kg \/ medium 1\u20131.5kg \/ large 1.5\u20132kg) How would you like it prepared?Whole \/ Oven-ready \/ Butterflied Best ways to enjoy itFresh goraz shines grilled or baked. Beyond that, your kitchen \u2014 your rules. Red Emperor (Imperador) What to know about Red Emperor A true sovereign of the<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-1121","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/comments?post=1121"}],"version-history":[{"count":21,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1121\/revisions"}],"predecessor-version":[{"id":1361,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1121\/revisions\/1361"}],"wp:attachment":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/media?parent=1121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}