|
|
|
|
The catch of the day, grilled on hot charcoals, seasoned with little more than a sprinkling of sea salt and a squirt of lemon and served with a fresh salad and rice can satisfy the most demanding of palates.
Local fishermen come ashore with nets bursting with fish of all sorts, to be served up on restaurant tables or, if you’re keen to cook them up yourself, the best local catch can be bought at all good town markets (Lagos, Portimão, Loulé, São Brás de Alportel, Faro, Olhão, Tavira). Alternatively if you listen carefully you can hear the local “fish van” blowing his musical horn to attract housewives each morning.
To help you in the market or restaurant the table below lists the region’s main varieties and their English equivalents.
Atum---Tuna
Bacalhau---Salt cod
Besugo---Bream
Carapau---Horse mackerel
Carpa---Carp
Cavala---Mackerel
Cherne--- Grouper
Corvina---Corvine
Linguado---Sole
Moreia---Moray
Pargo---Snapper
Peixe espada---Scabbard fish
Peixe espardarte---Swordfish
Robalo---Sea bass
Safío---Conger eel
Salmonete---Red mullet
Sardinhas---Sardines
Sargo---Grey bream
Tamboril---Monkfish
|
|
|
|
|
