Needlefish, glass eel, tuna, northern bluefin tuna, anchovy, mackerel, horse mackerel, smooth-hound shark, Atlantic pomfret, frigate tuna, pompano, swordfish, salmon, smoked salmon and sardine.
Needlefish (Belone belone): Oily fish with an elongated body and tasty flesh with a slight sea flavour. Ideal for grilling or traditional stews.
Glass eel (Anguilla anguilla): The juvenile stage of the eel, considered a delicacy due to its soft texture and delicate flavour. Commonly prepared with garlic or in scrambled dishes.
Tuna (Thunnus spp.): Oily fish with firm flesh and intense flavour, highly valued in gastronomy. Perfect for raw consumption, grilling, or canning.
Northern bluefin tuna (Thunnus alalunga): Known for its white flesh and juicy texture, a tuna variety with a milder, more delicate flavour. Ideal for canning, stews, and grilling.
Anchovy (Engraulis encrasicolus): Small oily fish with an intense, slightly salty flavour. Enjoyed fried, pickled in vinegar, or salted as anchovies.
Mackerel (Scomber scombrus): Oily fish with juicy flesh and strong flavour, rich in omega-3. Perfect for grilling, pickling, or baking.
Horse mackerel (Trachurus trachurus): Oily fish with tasty flesh and firm texture. Very versatile in cooking, suitable for baking, stews, or frying.
Smooth-hound shark (Galeorhinus galeus): A type of shark with white, firm, boneless flesh and a mild flavour. Very popular marinated or fried.
Atlantic pomfret (Brama brama): Also known as black pomfret, it has juicy flesh and an intense flavour. Ideal for grilling or seafood stews.
Frigate tuna (Auxis rochei): Oily fish with tender flesh and mild flavour, similar to tuna. Highly valued canned or grilled.
Pompano (Trachinotus ovatus): Firm-fleshed fish with delicate flavour, very versatile for baking, grilling, or frying.
Swordfish (Xiphias gladius): Oily fish with firm, meaty texture and mild flavour, highly appreciated in steaks grilled or barbecued.
Salmon (Salmo salar): Oily fish with juicy flesh and characteristic flavour, rich in healthy fats. Can be grilled, baked, or eaten raw in sushi.
Smoked salmon (Salmo salar): Prepared through a smoking process that enhances its mild flavour and tender texture. Perfect for appetizers, salads, and toast.
Sardine (Sardina pilchardus): Small oily fish with great flavour, highly valued in Mediterranean cuisine. Its juicy and slightly fatty flesh makes it perfect for grilling, pickling, or canning. Rich in omega-3, it is a healthy and delicious option.
Needlefish (Belone belone): Oily fish with an elongated body and tasty flesh with a slight sea flavour. Ideal for grilling or traditional stews.
Glass eel (Anguilla anguilla): The juvenile stage of the eel, considered a delicacy due to its soft texture and delicate flavour. Commonly prepared with garlic or in scrambled dishes.
Tuna (Thunnus spp.): Oily fish with firm flesh and intense flavour, highly valued in gastronomy. Perfect for raw consumption, grilling, or canning.
Northern bluefin tuna (Thunnus alalunga): Known for its white flesh and juicy texture, a tuna variety with a milder, more delicate flavour. Ideal for canning, stews, and grilling.
Anchovy (Engraulis encrasicolus): Small oily fish with an intense, slightly salty flavour. Enjoyed fried, pickled in vinegar, or salted as anchovies.
Mackerel (Scomber scombrus): Oily fish with juicy flesh and strong flavour, rich in omega-3. Perfect for grilling, pickling, or baking.
Horse mackerel (Trachurus trachurus): Oily fish with tasty flesh and firm texture. Very versatile in cooking, suitable for baking, stews, or frying.
Smooth-hound shark (Galeorhinus galeus): A type of shark with white, firm, boneless flesh and a mild flavour. Very popular marinated or fried.
Atlantic pomfret (Brama brama): Also known as black pomfret, it has juicy flesh and an intense flavour. Ideal for grilling or seafood stews.
Frigate tuna (Auxis rochei): Oily fish with tender flesh and mild flavour, similar to tuna. Highly valued canned or grilled.
Pompano (Trachinotus ovatus): Firm-fleshed fish with delicate flavour, very versatile for baking, grilling, or frying.
Swordfish (Xiphias gladius): Oily fish with firm, meaty texture and mild flavour, highly appreciated in steaks grilled or barbecued.
Salmon (Salmo salar): Oily fish with juicy flesh and characteristic flavour, rich in healthy fats. Can be grilled, baked, or eaten raw in sushi.
Smoked salmon (Salmo salar): Prepared through a smoking process that enhances its mild flavour and tender texture. Perfect for appetizers, salads, and toast.
Sardine (Sardina pilchardus): Small oily fish with great flavour, highly valued in Mediterranean cuisine. Its juicy and slightly fatty flesh makes it perfect for grilling, pickling, or canning. Rich in omega-3, it is a healthy and delicious option.
