Clams, oysters, mussels, lobster, squid and a plethora of Atlantic fish are up for grabs on a summer's evening in one of Portugal's Marisqueiras (seafood restaurants) where you can enjoy the grilled catch of the day and a chilled glass of vinho verde.
Highlights. Salmon, tuna, cod, hake and sardines are the fish species most commonly consumed raw in Portugal.
Bacalhau. Salt-dried cod, mild taste. Bacalhau is cod that has been preserved by being salt-dried, and it's Portugal's national dish.
Cataplana de Marisco
It normally contains various shellfish like clams, mussels, and shrimp mixed with peppers, garlic, onions and sometimes bits of Portuguese sausage like chouriço. The pan, shaped like a clam, locks on the side and allows the heat to distribute evenly throughout the dish during cooking time.
Portuguese dishes include meats (pork, beef, poultry mainly also game and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), vegetables and legumes and desserts (cakes being the most numerous).
The lagosta, or spiny lobster, is considered by many as the queen of Portuguese seafood, although many prefer its cousin, the lavagante. The cold waters of the Atlantic make Portuguese spiny lobster's meat sweeter than of those from the Mediterranean.
Lobster (Lagosta)
The cold waters of the Atlantic make lobster's meat sweeter and, because of that, many consider lagosta as the queen of Portuguese seafood.
In addition to the marlin, there are resident albacore, dorado, spearfish, bigeye tuna, bluefin tuna, skipjack, amberjack, and wahoo, ensuring there is fishing all year around. Blue sharks are the most commonly caught shark, but it is not unheard of to catch Mako and hammerhead, too.
Grooved clams dominate small industry
gigas, Ostrea edulis) and mussels (Mytilus edulis). Most of the shellfish industry is located on the country's southern coast, particularly in the Algarve region.
There are many passionate oyster growers in Portugal using traditional methods and specialising in growing beautiful Specials. They work day and night on the cultivation of these great oysters, making good use of many years of specialist knowledge and experience.
The best seafood in Lisbon is some of the best anywhere. While the country's beloved cod comes to Lisbon preserved in salt, it's still as essential as, say, tuna or clams caught just off shore. The shellfish and octopus from the south of the country are some of the world's best.
Bacalhau. Bacalhau (dried, salted cod) is Portugal's national dish, although saying national dish is a bit confusing as there really isn't just one recipe for bacalhau: rumour has it that there are more than 365 different ways to cook bacalhau, and some people say that's even an under-estimation.
Portugal is a great destination for foodies, especially seafood lovers. The Portuguese coast supplies some of the freshest fish and seafood in the world and fish is the star of many dishes in the country's gastronomical scene (surely you have heard about “Bacalhau”).
Lisbon isn't known as the Queen of the Sea for nothing; the abundant Portuguese coastline means there's no shortage of market-fresh seafood, from garlic-drenched scallops to creamy lobster bisque.
A lot of Portuguese dishes are made up of meat – especially pork and chicken. Pork is the most popular meat dish available, whether you want chops, ribs or legs! One of their most well liked meat dishes is Rojoes a Moda do Minho – chunks of pork loin that is cooked in pigs lard.
Portugal is known for its delicious meats, especially pork. The country's climate and landscape are ideal for raising pigs, and as a result, pork dishes are some of the most popular in Portuguese cuisine.
The sardine lies at the heart of Portugal's preserved seafood tradition and the cultural and economic fabric, even more so than bacalhau (cod fish) or cavalinha (a type of mackerel).
Bluefin Tuna fishing in Portugal varies moderately throughout the year. High season is May to June and October. Low season is January to April and November to December. There is no closed season.
Azorean Tuna
The archipelago of the Azores, in the Atlantic Ocean, is the source of the incredible tuna fish we are lucky to enjoy in Portugal.
You'll find them in Atlantic-bound rivers of Northern Portugal, there's no Salmon in the Mediterranean Sea. Some of the best spots to target Atlantic Salmon in Portugal are Lima and Minho Rivers. During the spring and summer, you'll find plenty of passionate fly fishermen here.
Bridlington is the lobster capital of Europe and it's easy to see why. The town is home to a number of lobster fisherman who ply their trade in the harbour. There are also plenty of restaurants that serve up fresh lobster rolls and lobster bisques.
Today, Bridlington is the lobster capital of Europe, landing over 300 tonnes of lobster a year – more than anywhere else in Europe. These Yorkshire delicacies are so sought after that they are sold within the UK and exported to markets as far afield as the Azores.
The most common items you'll find in a Portuguese breakfast are: bread, sliced cheese, sliced ham, bread, jam, and a milky coffee. Sometimes it's just toast without the ham and cheese, but the common denominators are almost always bread and a milky coffee like a galão or a meia de leite.