Fish

Arraia, also called raia is generally served like its cousin the starry ray (Raja radiata), as arraia alhada, though it is also used as an ingredient in caldeirada and tastes delicious when fried. Even so, the classic French way of preparing "ray au beurre noire" is unknown in Portugal, let alone the capers to go with it.

There are said to be over 1000 recipes in Portugal alone and Bacalhau can be considered the iconic ingredient of Portuguese cuisine. It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal, prepared with egg, vegetables, potatoes and a lot of cream ((Bacalhau com natas).

Besugo (Pagellus acarne), the axillary sea bream, is a perfect fish for grilling. Tastewise, you may compare or even prefer it to the bica.

At the counters of market halls and super markets you can find a collection of selected fish and seafod varieties already cleaned and cut into pieces to prepare this delishes soup.

Carapau (Trachurus trachurus), the Atlantic horse mackerel, is best eaten fried if small and slim, or grilled if big and fat. Depending on sub-species and size, the carapau is known as charro as soon as its length exceeds more than 20 centimeters

It has attractive shimmering scales along the side and is just as tasty as the cherne provided it could grow big enough before caught.

A popular dish in  the Eastern Algarve (Sotavento). In Vila Real de Santo António, the already pickled fish can be bought in small buckets at local markets and shops

» Image & recipe: Sabores do Algarve

Pargo (Pagrus pagrus), the common sea bream or red porgy, can officially be termed legítimo, according to current nomenclature, although no one could care less about this at the market. This species, which is better suited to the average household, does not come up to its namesake, the Pargo de mitra (Dentex gibbosus), the pink dentex,

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"

Freshwater fish comes from the Guadiana and the Tagus rivers as well as from the rivers and creeks in northern Portugal

The silver and black scabbardfish are is strangely named after the sheath instead of what is meant to be guarded inside. Even so, this fish has a sword´s shape, whereas other species bear this weapon on their snouts.

Peixe porco (Balistes capriscus), meaning “pig fish”, is how the Portuguese call the triggerfish, and it is quite an expert at cracking sea urchins and other echinoderms. The English name, on the other hand, derives from the trigger mechanism formed by the second dorsal "trigger" spine

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.

Rodovalho has a smooth skin, unlike the turbot with its prickly upper side. It lags behind the latter in size, but certainly not in flavor.

Its rear section, however, contains bones, which might well mar the enjoyment of this otherwise tasty fish.

Sardinha, the sardine or pilchard may be more familiar in the canned variety, but it is quite simply the Algarve’s main grill fish, traditionally even given away for free at São João, the festival of St John in June.

One of the national emblematic dishes of Portugal

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  best baked in toto in the oven.

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