Sardines, Mackerel & Co

Sardinha, Sarda, Cavala, Carapau


Sardinha

Sardinha

Sardinha (Sardina pilchardus), 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. By the way, t

 

© Copyright Marisol


Sarda & Cavalas

Sarda & Cavalas

Sarda (Scomber scombrus), the Atlantic mackerel, gives the fish family of scombridae its name and therefore is a close relative of tunas and bonitos. It has distinctive blue-green fish bone markings on its back, and is at its best when grilled: either wit

 

© Copyright Marisol


Carapau

Carapau

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, and the

 

© Copyright Marisol

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