Boneless fish, Eels & Flatfish

Arraia (Raia), Safio, Lingua, Pregado (Parracho), Rodovalho


Arraia (Raia)

Arraia (Raia)

Arraia, also called raia (Raja clavata), the thornback ray or skate, is generally served like its cousin the starry ray (Raja radiata), as arraia alhada, though it is also used as an ingredient in caldeirada and tastes delicious when fried. Even so, the classic French way of preparing ray au beurre noire is unknown in Portugal, let alone the capers to go with it.

 

© Copyright Marisol


Safio

Safio

Safio (Conger conger), the conger eel, is a vital ingredient in caldeirada. Its rear section, however, contains bones, which might well mar the enjoyment of this otherwise tasty fish. When buying your caldeirada mix at the market, make sure that it contai

 

© Copyright Marisol


Pregado (Parracho)

Pregado (Parracho)

Pregado, also called parracho (Scophthalmus maximum), the turbot, is the veritable aristocrat of the flatfish group, highly esteemed by star chefs but ignored by algarvian fishermen and their wives. The turbot can reach a substantial 50 centimetres in len

 

© Copyright Marisol


Lingua

Lingua

Lingua (Solea cuneata), the little or wedge sole, is the poor man’s sole with a wedge-shaped body and competitive flavor. It does’nt grow as big as its classy cousin and is therefore luckily only half the price.

 

© Copyright Marisol


Rodovalho

Rodovalho

Rodovalho (Scophthalmus rhombus), the brill or kite, has a smooth skin, unlike the turbot with its prickly upper side. It lags behind the latter in size, but certainly not in flavor.

 

© Copyright Marisol

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