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Ichthyological upper class |
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Robalo, Dourada, Cherne, Corvina, Pargo de Mitra, Peixe galo, Linguado, Tamboril |
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1 / 8 |
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| Robalo |
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| 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. Many chefs prefer to poach it gently in fish stock so as not to alter its intrinsic flavor. As far as I am concerned, other fish taste just as good cooked this way, at less expense. In the Algarve, freshly caught robalo is simply grilled, and rightly so. |
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