{"id":1123,"date":"2025-12-03T15:45:43","date_gmt":"2025-12-03T15:45:43","guid":{"rendered":"https:\/\/bravodomar.pt\/peixe-viveiro\/"},"modified":"2026-02-13T10:47:49","modified_gmt":"2026-02-13T10:47:49","slug":"peixe-viveiro","status":"publish","type":"page","link":"https:\/\/bravodomar.pt\/en\/peixe-viveiro\/","title":{"rendered":"FARMED FISH"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

FARMED FISH<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t
Farmed Sea Bream <\/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
\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What to know about Farmed Sea Bream<\/strong><\/p>

Sea bream truly earns its name when it reaches the plate. A classic favourite in our country and a real boost for your health. And if that\u2019s not enough, here\u2019s more: sea bream has an oval, deep body, silver-grey in colour, with a dark spot above the gill cover and a distinctive golden mark between the eyes. Now you know what matters.<\/p>

Size
<\/strong>– 500g \/ 500\u2013800g<\/p>

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

Best ways to enjoy it<\/strong>
Grilled, baked or salt-crusted \u2014 always excellent. It also works beautifully as sashimi or even in a South American-style ceviche. Didn\u2019t see that coming, did you? Try it and tell us otherwise.<\/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

\n\t\t\t\t\n\t\t\t\t\t
Farmed Turbot <\/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
\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What to know about Farmed Turbot<\/strong><\/p>

Turbot is often confused with brill, but if you ask us, there\u2019s no doubt. It has an oval, flattened body with both eyes on the upper brown side (often patterned like the sandy seabed), while the underside is white. Hard to mistake. Turbot is also naturally lean \u2014 fresh flavour without the fat, perfect even for modern healthy diets.<\/p>

Size<\/strong>
– 500g \/ 500\u2013800g<\/p>

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

Best ways to enjoy it<\/strong>
Three classics from our side: fried, grilled or gently poached. The rest is up to you \u2014 try it and tell us your favourite.<\/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

\n\t\t\t\t\n\t\t\t\t\t
Farmed Sea Bass <\/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
\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What to know about Farmed Sea Bass<\/strong><\/p>

Let\u2019s be honest \u2014 you already know how good sea bass tastes. But do you know the fish itself? Slender body, silver-grey colour with bluish or greenish reflections along the back and a dark spot. Juveniles swim in schools; adults prefer solitude. It feeds on crustaceans, fish and molluscs.<\/p>

Size<\/strong>
– 500g \/ 500\u2013800g<\/p>

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

Best ways to enjoy it<\/strong>
Around here, grilling or oven-baking reign supreme. But boiled, salt-baked or even Japanese-style sashimi are excellent 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<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
Farmed Salmon <\/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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What to know about Farmed Salmon<\/strong><\/p>

A true delight. Salmon isn\u2019t going out of fashion anytime soon \u2014 and for good reason. Rich in omega-3 and full of goodness. Recognising it is easy: elongated body and two dorsal fins. Colour varies with diet, from pale pink to deep red.<\/p>

Size<\/strong>
Kg<\/p>

How would you like it prepared?<\/strong>
Whole \/ Ceviche \/ Steak cut \/ Loin<\/p>

Best ways to enjoy it<\/strong>
Boiled, baked, grilled, salt-crusted or as sashimi \u2014 your call. We deliver it fresh; the rest is up to you.<\/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":"

FARMED FISH Farmed Sea Bream What to know about Farmed Sea Bream Sea bream truly earns its name when it reaches the plate. A classic favourite in our country and a real boost for your health. And if that\u2019s not enough, here\u2019s more: sea bream has an oval, deep body, silver-grey in colour, with a dark spot above the gill cover and a distinctive golden mark between the eyes. Now you know what matters. Size– 500g \/ 500\u2013800g How would you like it prepared?Whole \/ Fillet \/ Oven-ready \/ Ceviche \/ Butterflied \/ Steak cut Best ways to enjoy itGrilled, baked or salt-crusted \u2014 always excellent. It also works beautifully as sashimi or even in a South American-style ceviche. Didn\u2019t see that coming, did you? Try it and tell us otherwise. Farmed Turbot What to know about Farmed Turbot Turbot is often confused with brill, but if you ask us, there\u2019s no doubt. It has an oval, flattened body with both eyes on the upper brown side (often patterned like the sandy seabed), while the underside is white. Hard to mistake. Turbot is also naturally lean \u2014 fresh flavour without the fat, perfect even for modern healthy diets. Size– 500g \/ 500\u2013800g How would you like it prepared?Whole \/ Oven-ready \/ Steak cut Best ways to enjoy itThree classics from our side: fried, grilled or gently poached. The rest is up to you \u2014 try it and tell us your favourite. Farmed Sea Bass What to know about Farmed Sea Bass Let\u2019s be honest \u2014 you already know how good sea bass tastes. But do you know the fish itself? Slender body, silver-grey colour with bluish or greenish reflections along the back and a dark spot. Juveniles swim in schools; adults prefer solitude. It feeds on crustaceans, fish and molluscs. Size– 500g \/ 500\u2013800g How would you like it prepared?Fillet \/ Whole \/ Oven-ready \/ Butterflied \/ Ceviche \/ Steak cut Best ways to enjoy itAround here, grilling or oven-baking reign supreme. But boiled, salt-baked or even Japanese-style sashimi are excellent too. Farmed Salmon What to know about Farmed Salmon A true delight. Salmon isn\u2019t going out of fashion anytime soon \u2014 and for good reason. Rich in omega-3 and full of goodness. Recognising it is easy: elongated body and two dorsal fins. Colour varies with diet, from pale pink to deep red. SizeKg How would you like it prepared?Whole \/ Ceviche \/ Steak cut \/ Loin Best ways to enjoy itBoiled, baked, grilled, salt-crusted or as sashimi \u2014 your call. We deliver it fresh; the rest is up to you. What to know about Farmed Sea Bream Sea bream truly earns its name when it reaches the plate. A classic favourite in our country and a real boost for your health. And if that\u2019s not enough, here\u2019s more: sea bream has an oval, deep body, silver-grey in colour, with a dark spot above the gill cover and a distinctive golden mark between the eyes. Now you know what matters. Size– 500g \/ 500\u2013800g How would you like it prepared?Whole \/ Fillet \/ Oven-ready \/ Ceviche \/ Butterflied \/ Steak cut Best ways to enjoy itGrilled, baked or salt-crusted \u2014 always excellent. It also works beautifully as sashimi or even in a South American-style ceviche. Didn\u2019t see that coming, did you? Try it and tell us otherwise. What to know about Farmed Turbot Turbot is often confused with brill, but if you ask us, there\u2019s no doubt. It has an oval, flattened body with both eyes on the upper brown side (often patterned like the sandy seabed), while the underside is white. Hard to mistake. Turbot is also naturally lean \u2014 fresh flavour without the fat, perfect even for modern healthy diets. Size– 500g \/ 500\u2013800g How would you like it prepared?Whole \/ Oven-ready \/ Steak cut Best ways to enjoy itThree classics from our side: fried, grilled or gently poached. The rest is up to you \u2014 try it and tell us your favourite. What to know about Farmed Sea Bass Let\u2019s be honest \u2014 you already know how good sea bass tastes. But do you know the fish itself? Slender body, silver-grey colour with bluish or greenish reflections along the back and a dark spot. Juveniles swim in schools; adults prefer solitude. It feeds on crustaceans, fish and molluscs. Size– 500g \/ 500\u2013800g How would you like it prepared?Fillet \/ Whole \/ Oven-ready \/ Butterflied \/ Ceviche \/ Steak cut Best ways to enjoy itAround here, grilling or oven-baking reign supreme. But boiled, salt-baked or even Japanese-style sashimi are excellent too. What to know about Farmed Salmon A true delight. Salmon isn\u2019t going out of fashion anytime soon \u2014 and for good reason. Rich in omega-3 and full of goodness. Recognising it is easy: elongated body and two dorsal fins. Colour varies with diet, from pale pink to deep red. SizeKg How would you like it prepared?Whole \/ Ceviche \/ Steak cut \/ Loin Best ways to enjoy itBoiled, baked, grilled, salt-crusted or as sashimi \u2014 your call. We deliver it fresh; the rest is up to you.<\/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-1123","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1123","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=1123"}],"version-history":[{"count":7,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1123\/revisions"}],"predecessor-version":[{"id":1344,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1123\/revisions\/1344"}],"wp:attachment":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/media?parent=1123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}