Ichthyological Upper Class

Robalo, Dourada, Cherne, Corvina, Pargo de Mitra, Peixe galo, Linguado, Tamboril

Robalo

Robalo (Dicentrarchus labrax), the European sea bass, is also known by its French name of »Loup de Mer«, and now more likely to be farmed than caught fresh from the sea. It is a popular item on the menu in first class restaurants.

Dourada

Dourada (Sparus auratus), the gilthead sea bream, is easy to identify by the gold flecks around its gills. It is an excellent fish, provided it is not farmed. Fish farms are notorious for their dubious methods: a layer of oil on top of the pool prevents t

Cherne

Cherne (Polyprion americanus) is the stone bass and, in home cooking, limited to steaks by virtue of its sheer size. Its firm and succulent meat lends itself to grilling or poaching, providing a mouth-watering experience whichever way it is cooked. For Po

Corvina

Corvina (Argyrosomus regius), the croaking “meagre” , produces strange submarine sounds like all members of the drumfish family. It has attractive shimmering scales along the side and is just as tasty as the cherne provided it could grow big enough be

Pargo de Mitra

Pargo de mitra (Dentex gibbosus), the pink dentex, is so-called because of the distinctive bump on its head, resembling a bishop’s headgear. In Lisbon, it is known as capatão legítimo, and in the Algarve both terms merge in pargo legítimo. This speci

Peixe galo

Peixe galo (Zeus faber), the John Dory, is known in France as the St. Pierre, and derives this name from the first Apostle and patron saint of fishermen. His thumb is said to have left a dark imprint on the fish’s flank. The Portuguese, however, have na

Linguado

Linguado (Solea solea), the common sole, is still one of the most expensive fish to buy, despite its availability. A light-colored variety with a sandy hue is what the Portuguese call linguado de areia, the sand sole ( Only specimens over 45 centimeters i

Tamboril

Tamboril (Lophius piscatorius), the monkfish or anglerfish, has adopted a human practice by sporting a type of fishing rod on its head, hence its name. Like the John Dory, it is competitive in price, and to my mind, they are best baked in toto in the oven