Our fish is known and enjoyed by conosseurs since Ancient Times. The romans chose our fish to prepare the most exquisite garum (we can still visit the place in Setúbal where this sauce was made) and today, from one side of the Atlantic to the other, the most famous restaurants of Europe and América fight for our best species of fish, which are prepared in wise and complex recipes by 3 stars Chefs.
Its profound and acknowledged taste of sea, the slightly iodine taste of algae together with the white and firm slices of white meat grant the fish a unique and particular flavor where wild species alow us to savour magnificient morsels which, simple but carefully grilled, stewed in the oven ou even just boiled in court bouillon provide the gourmet with exalting moments of the finest gastronomy.
Portuguese fishes are fish by using two ways: they are either handline fished or fished by small fishing trawlers, always according to the traditional artisan methods. We have sandy sea bottoms which are unique to the development of some species like the turbot and the sole (Figueira da Foz and Cascais). In contrast with these sandy bottoms we have abyssal pits which, when bathed by currents at adequate temperatures, make an distinct and unique birthplace (so the scientists say) for the breeding and reproduction of some of the most enjoyed fish species like the bass (from Sagres), the John Dory (from Peniche), the red mullet (from Armação de Pera) and the stone bass.
Portugal has the best fish in the whole world. You can easily check this statement by sitting in a deck of a restaurant by the seaside, waitng for the unforgettable sunset and by feeling the blend of the cool breeze of marine iodine with the scent of the just-prepared freshest fish.
Camarão de Espinho or Quarteira (Tiny shrimp from the city of Espinho) of unmistakable taste, Lobster from Peniche (the base ingredient for the fabulous Portuguese recipe for «Sweaty Lobster»), Spider Crabs filled with amazing flavors, Norway Lobster from Cascais, Barnacles from the Berlengas or from Sagres, Clams from Ria Formosa.
With a never ending variety of amazing tastes and scents of sea, algae, iodine, of the rocks of our shores, the Portuguese seafood has always been a highly apraized gastronomic reference to those who visit us.
Let’s then salute this unparalleled richness and pay it homage by delighting us with its expressive flavor. Taste Portugal