Guesthouse Bed & Breakfast in the Algarve - Portugal Holidays

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Fish and Seafood of the Algarve

Main Fish and Seafood of the Algarve

 

AMEJOAS: CLAMS
In the Algarve clams can be bought throughout the year.

ATUM: TUNA
The best month for tuna are July and August when it is most likely to be caught off the Algarve coast.

BERBIGÕES: COCLES
Yellowish in colour and especially good with pork in Caldeirada dishes.

BESUGO: SUNFISH
Appears in many different types and sizes. They are very tasty throughout ht eyear and best grilled.

CAÇÃO: DOGFISH
A kind of shark, up to 2 metres in length, often used as an ingredient for Caldeirada.

CAMARÃO: PRAWNS
The word is largely udes in the Algarve in describing various types of prawns.

CARAPAU: SCAD/ HORSE MACKEREL
Similar in size and appearance to sardines, but with a lateral bony ridge.

CAVALA: MACKEREL
Found all along the coast, weighs up to 1 km, can be eaten throughout the year and is best grilled.

CHERNE: STONE BASS
A large fish and a favourite in the Algarve. It is cut into slices and grilled. It’s frequently boiled.

CHOCO: CUTTLEFISH
Related to the squid (see Lulas) with a lot of black ink which may be reatined to dramtic effect when serving grilled.

CORVINA: MEAGRE
Asouthern European fish which weighs as much as 40 kg. Tasty as cutlets.

DOURADA: GILT-HEAD BREAM
Can be heavy as 25 kg, but usually weighs only 1 to 5 kg. It’s best when baked.

ENGUIA: EEL
The eels in the Algarve can be as thin as a finger and taste delicious whichever way they are prepared.

ESPADA: Scabbard fish
Usually a long and silvery fish,but can also be black. Good for grilling.

ESPADARTE: SWORDFISH
Can be as heavy as 250 kg and is therefore sold only in portios.

LAVAGANTE: EUROPEAN LOBSTER
Blue-black with giant claws.

LAGOST: ROCK/ SPINY LOBSTER
Lacks the big claws of its cousin, but just as tasty.

LANGOSTIM: DUBLIN BAY PRAWNS
The largest of the prawn clan in the Algarve.

LAMPREIA: LAMPREY
Spawns in the rivers of Northern Portugal. Looks like eels.

LINGUADO: SOLE
In the Algarve large sole is on offer for very reasonable prices

LINGUEIRÃO: RAZOR SHELLS
They live hidden in the sand and are favourites with rice dishes su as ‘Arroz de lingueirão’

LULAS: SQUID
When you buy them in the Algrve, they are usually not gutted. The simplest preparation, but very tasty: cut into rings, put in a pan with flour and then deep fry.

MEXILHÕES: MUSSELS
Clean, beard and cook lightly for a delicious starter.

MOREIA: MORAY EEL
Generally for sale is the so-called Mediterranean moray eel. Suitable for Caldeirada.

OSTRA: OYSTER
Portuguese oysters are recommeded ( not as the highest quality like the ones from Brittany coasts)

OURIÇO: SEA URCHIN
You should ask for them already gutted. The yellow ovaries are regarded in the Algarve a delicacy.

PARGO: SNAPPER
A white fleshed fish best grilled or baked in the oven.

PEIXE GALO: JOHN DORY
A 60 cm long, bony fish which tastes delightful. Availability very seasonal.

PESCADA: HAKE
Restaurants may describe it, wrongly, as ‘whitefish’ on their menus. Smaller hake is sometimes called ‘pescadinhas’.

POLVO: OCTOPUS
In the Algarve it is often cooked with rice. It is considered a delicacy by Portuguese.

RAIA: SKATE
Yet another suitable fish for Caldeirada.

ROBALO: SEABASS
Can be up to 80 cm long and weigh 1 to 2 kg. A very high quality fish which is best grilled.

RODOVALHO: TURBOT
It is not often available in the fish markets. It’s very good, slightly expensive.

RUIVO: GURNARD
Firm white fleh. Commonly served with boiled potatoes.

SALMONETE: RED MULLET
A delicately flavoured, but expensive fish which is best grilled.

SANTOLA: SPIDER CRAB
Easily identified by its spindly appearance and much appreciated in Portugal.

SAPATEIRA: COMMON CRAB
The robust, oval-shelled fellow with big claws.

SARDINHAS: SARDINES
Generally 15 to 20 cm length. Grilled or fried, fantastic during summer months.

SOALHA: PLAICE
Small plaice may be grilled whole.

TAMBORIL: MONKFISH
It is very large head is an indispensable part of many fish soups.

TINTUREIRA: TIGER SHARK
A member of the sand shark family. Can be as long as 1,5 metre.

TRUTA: TROUT
Surprisingly, it’s a very tasty fish of this region. It comes straight from the rivers.

VIEIRA: SCALLOPS
The famous ‘Coquilles Saint-Jacques’ are not vey much in demand in the Algarve, but after many years they are reapparing in the fish markets.

 

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