It’s time to learn more about Portuguese fish. Today we will talk about those types of fish that you can easily find in restaurants or supermarkets. Usually the names are not very informative and you don’t need to know all the fish species even in your country, so even if you know the translation it won’t help.
Robalo
Robalo (Sea Bass or European Bass) is a prized fish in Portuguese cuisine. This silver-skinned beauty is highly regarded for its delicate flavor and firm, moist flesh, making it a sought-after choice for many seafood lovers.
This fish is a versatile fish that can be prepared in various ways, including grilling, baking, frying, or even in stews and soups. It has a mild and slightly sweet taste that pairs beautifully with a wide range of ingredients and flavors.
One popular traditional Portuguese dish featuring Robalo is “Robalo no Forno“, which is baked sea bass with a medley of aromatic herbs, garlic, and olive oil. The fish is cooked to perfection, becoming tender and flaky while retaining its natural flavors.
Another classic Portuguese preparation is “Robalo à Moda do Algarve“, where the sea bass is seasoned with a combination of garlic, paprika, and olive oil before grilling. This method creates a tantalizing smoky flavor that complements the fish’s natural sweetness.
Robalo is not only prized for its taste but also for its nutritional value. It is rich in omega-3 fatty acids, which are beneficial for heart health and overall well-being.
Corvina
Corvina (Meagre or Croaker) is a highly esteemed fish in Portuguese cuisine. With its distinctive flavor, firm flesh, and versatility in cooking, Corvina has gained popularity among seafood lovers in Portugal and beyond.
This sea fish can be found along the Portuguese coast, particularly in the Algarve region. Corvina‘s meaty texture and mild, slightly sweet taste make it suitable for various culinary preparations. It is commonly grilled, baked, or cooked in stews and soups, allowing its flavors to shine through.
One classic Portuguese dish featuring Corvina is “Corvina Grelhada“, where the fish is seasoned with olive oil, garlic, and sea salt before being grilled to perfection. The high heat creates a delicious charred exterior while keeping the flesh moist and tender.
Corvina is also a popular choice for seafood stews, such as “Caldeirada de Corvina“. In this dish, the fish is cooked in a flavorful broth with vegetables, herbs, and sometimes potatoes, creating a rich and comforting meal.
Carapau
Carapau (Horse Mackerel) is a popular and affordable fish in Portugal. This silvery fish, found abundantly in Portuguese waters, is appreciated for its firm texture, mild flavor, and versatility in cooking.
Carapau is commonly enjoyed grilled, a method that highlights its delicate taste and gives it a delectable smoky flavor. Grilled Carapau is a favorite at beachside restaurants and traditional summer barbecues.
Another popular way to enjoy Carapau is in escabeche, a traditional Portuguese preparation method. The fish is first lightly fried or grilled and then marinated in a mixture of vinegar, olive oil, onions, garlic, and aromatic herbs. The tangy and zesty marinade enhances the fish’s flavors and creates a delicious contrast of tastes.
Carapau is also frequently used as a key ingredient in Portuguese canned fish products. These canned carapau, with its tender and flavorful meat, are highly regarded and enjoyed as a convenient and versatile pantry staple.
Pescada
Pescada (Hake) is a very popular fish in Portugal. Pescada has become a staple choice for seafood dishes in Portugal.
This white-fleshed fish is prized for its sweet and tender meat. Pescada’s delicate flavor allows it to seamlessly integrate with a wide range of seasonings and ingredients.
One beloved preparation of Pescada is “Pescada à Brás“, a classic Portuguese dish. In this recipe, the fish is cooked with onions, garlic, and eggs, creating a comforting and flavorsome mixture. This is then layered with finely shredded potatoes and sprinkled with parsley to add a fresh and aromatic touch. The result is a harmonious combination of flavors and textures that will delight any seafood lover.
Pescada is also commonly used in fish soups and stews, bringing a light and delightful taste to these dishes. Its flesh effortlessly absorbs the flavors of the broths, creating a rich and satisfying meal.
Whether enjoyed fresh from the grill or used as the star ingredient in a seafood stew, Pescada exemplifies the diversity and delicacy of Portuguese cuisine. Its mild flavor, and tender texture make it a favored fish for those seeking a delightful seafood experience.
Lampreia
Lampreia (Lamprey) holds a special place in Portuguese restaurants. This unique and ancient fish has a distinctive appearance, with its eel-like shape and sucker-like mouth. Considered a delicacy, Lampreia has been enjoyed in Portugal for centuries, particularly during the winter months when it is in season.
The traditional Portuguese preparation of Lampreia is “Arroz de Lampreia“. In this dish, the fish is marinated, skewered, and slowly cooked with rice, onions, garlic, red wine, and a variety of spices.
Although Lampreia is an acquired taste due to its strong and slightly earthy flavor, it is highly regarded by culinary enthusiasts seeking a truly unique gastronomic experience. Its rich, fatty meat and unique flavor pair well with bold seasonings and hearty accompaniments.
While Lampreia may not be as widely popular as other fish in Portuguese cuisine, it remains a treasured part of the country’s culinary heritage. Its distinct characteristics and seasonal availability make it a sought-after delicacy for those who appreciate the extraordinary in dining experiences.
Conclusion
With this information, you can choose dishes, cook them at home or even to fish. Plus, this is something you can tell your friends and even surprise the Portuguese locals with your extensive knowledge about Portuguese fish.