{"id":1125,"date":"2025-12-03T16:19:26","date_gmt":"2025-12-03T16:19:26","guid":{"rendered":"https:\/\/bravodomar.pt\/produtos-elaborados\/"},"modified":"2026-02-13T10:58:22","modified_gmt":"2026-02-13T10:58:22","slug":"produtos-elaborados","status":"publish","type":"page","link":"https:\/\/bravodomar.pt\/en\/produtos-elaborados\/","title":{"rendered":"ELABORATE PRODUCTS"},"content":{"rendered":"\t\t
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ELABORATE PRODUCTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Gilthead 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
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What to know about Gilthead Bream<\/strong><\/p>

Golden, indeed\u2014but the real gold is the taste when it lands on your plate fresh from the sea, or in one of those arrangements that only the people of the sea know how to make. Don\u2019t believe us? Try it. We doubt you won\u2019t recognize the Gilthead Bream, but just in case, here\u2019s what to know: it has an oval, tall, and elongated body. Its colour is silvery-grey, with a black spot near the gill and a golden one (yes, that\u2019s where it gets its name) between the eyes.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with hooks and line gear)<\/p>

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

How do you want it?<\/strong>
Whole \/ Fillet \/ Oven \/ Ceviche<\/p>

Best way to eat<\/strong>
The Gilthead Bream is perfect on the grill or baked in the oven. Or, if you like, try it salt-baked, as sashimi, or as ceviche\u2014you won\u2019t be disappointed.<\/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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European Seabass <\/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>

Seabass, or \u201crobalo\u201d to friends, is very well-known around here. If you say otherwise, whisper it\u2014many Portuguese might chase you down. Just in case, here\u2019s what to know: Seabass is a rich fish that feeds on crustaceans, fish, and molluscs. It\u2019s elongated with a thick tail, silvery-grey body, and a bluish or greenish sheen on the back.<\/p>

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

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

How do you want it?<\/strong>
Whole \/ Fillet \/ Oven \/ Pan-Seared \/ Ceviche \/ Steak<\/p>

Best way to eat<\/strong>
Not sure how to cook it? Seabass shines baked in salt, grilled, oven-baked, or poached. Prefer oriental styles? Try it 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<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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Black Scabbardfish <\/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>

Is the Black Scabbardfish a pretty fish? Not really. But tastes differ, and nature knows best. You might think it\u2019s just a cousin of the White Scabbardfish\u2014but no, they\u2019re from different families. Black, iridescent, long and sword-shaped (the name makes sense, right?), flattened, and scaleless. Trust us, it only does you good.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with hooks and line gear)<\/p>

Size<\/strong>
Unit (1.5 to 2 Kg)<\/p>

How do you want it?<\/strong>
Whole \/ Steak \/ Fillet<\/p>

Best way to eat<\/strong>
Ask anyone from the sea: grilled, fried, or baked. Beyond that, do as you wish.<\/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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Hake <\/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<\/strong><\/p>

A classic white fish, delicious when fresh and smelling of the sea. We could talk about health benefits, but let\u2019s not. You already know a good boiled hake is unbeatable. Fun fact: Hake feeds on anchovies, sardines, and herrings.<\/p>

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

Size<\/strong>
Unit (small \u2013 800g to 1 Kg \/ medium \u2013 1 to 1.5 Kg \/ large \u2013 1 to 2.5 Kg)<\/p>

How do you want it?<\/strong>
Whole \/ Steak \/ Fillet<\/p>

Best way to eat<\/strong>
Hake works well boiled, fried, or oven-baked with sides. Beyond that, it\u2019s 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\t

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What to know about Meagre<\/strong><\/p>

The Meagre is a solitary fish, usually in small groups. Elongated, fusiform body, silver colour, feeds on fish and crustaceans. Can reach 2 meters and 40 Kg, though we usually deliver smaller ones that fit in your fridge.<\/p>

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

Size<\/strong>
Unit (small \u2013 3 to 4 Kg \/ medium \u2013 4 to 5 Kg)<\/p>

How do you want it?<\/strong>
Whole \/ Steaks \/ Head<\/p>

Best way to eat<\/strong>
Grilled, in a cataplana, with rice or pasta. You can also try sashimi or ceviche.<\/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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What to know about Grouper<\/strong><\/p>

For delicate appetites, Grouper is a treasure. Fresh, it works in any dish. Colour varies from brownish-grey to bluish-grey, with prominent gill spines and a bony ridge. Big head, feeds on crustaceans, molluscs, and fish. Robust fish!<\/p>

Origin<\/strong>
Northeast Atlantic (caught with hooks and line gear)<\/p>

Size<\/strong>
Unit (small \u2013 3 to 4 Kg \/ large \u2013 4 to 5 Kg)<\/p>

How do you want it?<\/strong>
Whole \/ Pan-Seared \/ Steak \/ Heads<\/p>

Best way to eat<\/strong>
Best grilled or well-cooked.<\/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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Ray <\/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 Ray<\/strong><\/p>

First encounter with Ray? Prepare yourself\u2014it\u2019s a delight in a fresh fish stew. Low in fat. Colour ranges brown-yellowish to grey with dark spots along the edges.<\/p>

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

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

How do you want it?<\/strong>
Whole \/ Steak
With Skin \/ Skinless<\/p>

Best way to eat<\/strong>
Perfect in fish stew, braised, or with rice. Oven-baked or fried works 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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Mackerel <\/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 Mackerel<\/strong><\/p>

Mackerel caught your eye? Good choice. Rich in nutrients and health benefits.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with purse seines and lift nets)<\/p>

Size<\/strong>
Kg (3 to 4 pcs)<\/p>

How do you want it?<\/strong>
Whole \/ Pan-Seared<\/p>

Best way to eat<\/strong>
As you like, but grilled or boiled is our pick.<\/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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Swordfish <\/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 Swordfish<\/strong><\/p>

Swordfish is robust, long, scaleless, with a very characteristic elongated snout. When fresh, it\u2019s perfect in fish stew.<\/p>

Origin<\/strong>
Northeast Atlantic (caught with hooks and line gear)<\/p>

Size<\/strong>
No specific size<\/p>

How do you want it?<\/strong>
Fish Stew<\/p>

Best way to eat<\/strong>
In fish stew only. Experiments? That\u2019s 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\t

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Bravo Fish Stew <\/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 Bravo Fish Stew<\/strong><\/p>

For brave and discerning palates. Made with the freshest fish: Red Scorpionfish, Monkfish, Gurnard, and Monkfish liver.<\/p>

Size<\/strong>
2 Kg \/ 3 Kg \/ 4 Kg \/ 5 Kg<\/p>

How do you want it?<\/strong>
Fish Stew<\/p>

Best way to eat<\/strong>
It\u2019s fish stew\u2014enjoy it as is!<\/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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Your Fish Stew <\/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 your Fish Stew<\/strong><\/p>

DIY option: combine your favourite fish, and we\u2019ll ensure the freshest product reaches you ready to cook. Choices: Red Scorpionfish, Monkfish, Ray, Gurnard, Skinless Dogfish, Monkfish liver.<\/p>

Size<\/strong>
2 Kg \/ 3 Kg \/ 4 Kg \/ 5 Kg<\/p>

How do you want it?<\/strong>
Fish Stew<\/p>

Best way to eat<\/strong>
If you\u2019re still unsure, it\u2019s clearly fish stew\u2014no surprises.<\/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":"

ELABORATE PRODUCTS Gilthead Bream What to know about Gilthead Bream Golden, indeed\u2014but the real gold is the taste when it lands on your plate fresh from the sea, or in one of those arrangements that only the people of the sea know how to make. Don\u2019t believe us? Try it. We doubt you won\u2019t recognize the Gilthead Bream, but just in case, here\u2019s what to know: it has an oval, tall, and elongated body. Its colour is silvery-grey, with a black spot near the gill and a golden one (yes, that\u2019s where it gets its name) between the eyes. OriginNortheast Atlantic (caught with hooks and line gear) SizeUnit (small \u2013 800g to 1 Kg \/ medium \u2013 1 to 1.5 Kg \/ large \u2013 1.5 to 2 Kg) How do you want it?Whole \/ Fillet \/ Oven \/ Ceviche Best way to eatThe Gilthead Bream is perfect on the grill or baked in the oven. Or, if you like, try it salt-baked, as sashimi, or as ceviche\u2014you won\u2019t be disappointed. European Seabass What to know about European Seabass Seabass, or \u201crobalo\u201d to friends, is very well-known around here. If you say otherwise, whisper it\u2014many Portuguese might chase you down. Just in case, here\u2019s what to know: Seabass is a rich fish that feeds on crustaceans, fish, and molluscs. It\u2019s elongated with a thick tail, silvery-grey body, and a bluish or greenish sheen on the back. OriginNortheast Atlantic (caught with gillnets and similar nets) SizeUnit (small \u2013 800g to 1 Kg \/ medium \u2013 1 to 1.5 Kg \/ large \u2013 1.5 to 2 Kg) How do you want it?Whole \/ Fillet \/ Oven \/ Pan-Seared \/ Ceviche \/ Steak Best way to eatNot sure how to cook it? Seabass shines baked in salt, grilled, oven-baked, or poached. Prefer oriental styles? Try it as sashimi. Black Scabbardfish What to know about Black Scabbardfish Is the Black Scabbardfish a pretty fish? Not really. But tastes differ, and nature knows best. You might think it\u2019s just a cousin of the White Scabbardfish\u2014but no, they\u2019re from different families. Black, iridescent, long and sword-shaped (the name makes sense, right?), flattened, and scaleless. Trust us, it only does you good. OriginNortheast Atlantic (caught with hooks and line gear) SizeUnit (1.5 to 2 Kg) How do you want it?Whole \/ Steak \/ Fillet Best way to eatAsk anyone from the sea: grilled, fried, or baked. Beyond that, do as you wish. Hake What to know about Hake A classic white fish, delicious when fresh and smelling of the sea. We could talk about health benefits, but let\u2019s not. You already know a good boiled hake is unbeatable. Fun fact: Hake feeds on anchovies, sardines, and herrings. OriginNortheast Atlantic (caught with gillnets and similar nets) SizeUnit (small \u2013 800g to 1 Kg \/ medium \u2013 1 to 1.5 Kg \/ large \u2013 1 to 2.5 Kg) How do you want it?Whole \/ Steak \/ Fillet Best way to eatHake works well boiled, fried, or oven-baked with sides. Beyond that, it\u2019s up to you. Meagre What to know about Meagre The Meagre is a solitary fish, usually in small groups. Elongated, fusiform body, silver colour, feeds on fish and crustaceans. Can reach 2 meters and 40 Kg, though we usually deliver smaller ones that fit in your fridge. OriginNortheast Atlantic (caught with gillnets and similar nets) SizeUnit (small \u2013 3 to 4 Kg \/ medium \u2013 4 to 5 Kg) How do you want it?Whole \/ Steaks \/ Head Best way to eatGrilled, in a cataplana, with rice or pasta. You can also try sashimi or ceviche. Grouper What to know about Grouper For delicate appetites, Grouper is a treasure. Fresh, it works in any dish. Colour varies from brownish-grey to bluish-grey, with prominent gill spines and a bony ridge. Big head, feeds on crustaceans, molluscs, and fish. Robust fish! OriginNortheast Atlantic (caught with hooks and line gear) SizeUnit (small \u2013 3 to 4 Kg \/ large \u2013 4 to 5 Kg) How do you want it?Whole \/ Pan-Seared \/ Steak \/ Heads Best way to eatBest grilled or well-cooked. Ray What to know about Ray First encounter with Ray? Prepare yourself\u2014it\u2019s a delight in a fresh fish stew. Low in fat. Colour ranges brown-yellowish to grey with dark spots along the edges. OriginNortheast Atlantic (caught with gillnets and similar nets) SizeUnit (small \u2013 1.5 to 2 Kg \/ medium \u2013 2 to 2.5 Kg \/ large \u2013 2.5 to 3 Kg) How do you want it?Whole \/ SteakWith Skin \/ Skinless Best way to eatPerfect in fish stew, braised, or with rice. Oven-baked or fried works too. Mackerel What to know about Mackerel Mackerel caught your eye? Good choice. Rich in nutrients and health benefits. OriginNortheast Atlantic (caught with purse seines and lift nets) SizeKg (3 to 4 pcs) How do you want it?Whole \/ Pan-Seared Best way to eatAs you like, but grilled or boiled is our pick. Swordfish What to know about Swordfish Swordfish is robust, long, scaleless, with a very characteristic elongated snout. When fresh, it\u2019s perfect in fish stew. OriginNortheast Atlantic (caught with hooks and line gear) SizeNo specific size How do you want it?Fish Stew Best way to eatIn fish stew only. Experiments? That\u2019s up to you. Bravo Fish Stew What to know about Bravo Fish Stew For brave and discerning palates. Made with the freshest fish: Red Scorpionfish, Monkfish, Gurnard, and Monkfish liver. Size2 Kg \/ 3 Kg \/ 4 Kg \/ 5 Kg How do you want it?Fish Stew Best way to eatIt\u2019s fish stew\u2014enjoy it as is! Your Fish Stew What to know about your Fish Stew DIY option: combine your favourite fish, and we\u2019ll ensure the freshest product reaches you ready to cook. Choices: Red Scorpionfish, Monkfish, Ray, Gurnard, Skinless Dogfish, Monkfish liver. Size2 Kg \/ 3 Kg \/ 4 Kg \/ 5 Kg How do you want it?Fish Stew Best way to eatIf you\u2019re still unsure, it\u2019s clearly fish stew\u2014no surprises. What to know about Gilthead Bream<\/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-1125","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1125","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=1125"}],"version-history":[{"count":11,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1125\/revisions"}],"predecessor-version":[{"id":1350,"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/pages\/1125\/revisions\/1350"}],"wp:attachment":[{"href":"https:\/\/bravodomar.pt\/en\/wp-json\/wp\/v2\/media?parent=1125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}