Pelagic fish
Horse Mackerel
A staple of Portuguese cooking: small horse mackerel is fried or marinated in escabeche, larger fish go on the grill.
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Fish and seafood catalogue
36 species of fresh and frozen fish and cephalopods for wholesale, food service, retail and industry.
Full range
Pelagic fish, cephalopods and whitefish
Each product page shows the scientific name, distribution, presentations, supply mode, storage and the questions buyers ask most.
Pelagic fish (7)
Pelagic fish
Atlantic Chub Mackerel
Chub mackerel is a key raw material for Iberian canneries and an affordable oily fish for grilling whole or filleting for marinades.
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Pelagic fish
Atlantic Mackerel
Rich in omega-3, Atlantic mackerel is in steady demand for hot-smoking, curing, grilling and Japanese-style saba dishes.
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Pelagic fish
European Sardine
The emblem of the Portuguese summer: grilled whole over charcoal. Fillets suit marinating, canning and ready meals.
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Pelagic fish
Atlantic Bonito
A small relative of tuna with dark, rich flesh, excellent grilled, marinated or canned, and a lower-cost option to tuna loins.
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Pelagic fish
Small Sardine (Petinga)
Small sardines, traditionally fried whole and eaten bones and all. Supply always respects the EU minimum conservation reference size.
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Pelagic fish
European Anchovy
Fried whole, marinated in vinegar or salted for anchovy fillets. Fish to be eaten raw or marinated must first be frozen to control anisakis.
View product →Cephalopods (6)
Cephalopods
Cuttlefish
Pharaoh cuttlefish gives thick white mantle meat that holds its shape when grilled, fried in strips or cooked in its own ink.
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Cephalopods
Loligo Squid
Sourced from Californian, South African (chokka) and European Loligo squid, sized for rings, stuffing or grilling whole.
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Cephalopods
Common Octopus
A pillar of Portuguese and Galician cooking: boiled, then roasted 'à lagareiro' or served 'á feira'. Freezing also helps tenderise the meat.
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Cephalopods
Argentine Shortfin Squid
A high-volume, value-priced squid from the South-West Atlantic, widely used for rings, stews, rice dishes and industrial processing.
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Cephalopods
Jumbo Squid Tentacles
Large, meaty tentacles from Humboldt squid, suited to grilling, battered snacks, tapas and seafood salads.
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Cephalopods
Jumbo Squid Strips
Pre-cut strips of jumbo squid mantle save kitchen labour and give consistent portions for frying, stir-fries and ready meals.
View product →Whitefish & large species (23)
Whitefish & large species
Tadpole Codling
A white-fleshed codling from the Patagonian shelf, used as an affordable alternative to hake and cod in stews, bakes and fried steaks.
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Whitefish & large species
Axillary Seabream
Sold in Portugal as besugo, this plate-sized bream is grilled or oven-roasted whole and suits restaurants serving one fish per cover.
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Whitefish & large species
Bogue
An inexpensive, plate-sized coastal fish, popular for frying and grilling in Portuguese and Spanish home cooking and fish soups.
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Whitefish & large species
European Conger Eel
Essential in Portuguese caldeirada and Spanish fish stews; heads and chunks are in demand for stocks and soup bases.
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Whitefish & large species
Gilthead Seabream
One of Europe's best-known table fish, grilled or salt-baked whole, or filleted for restaurant portions. Ask whether a lot is wild or farmed.
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Whitefish & large species
Red Porgy
A prized red seabream for festive oven roasts and whole-fish presentations in fine dining; large fish yield thick white fillets.
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Whitefish & large species
Silver Scabbardfish
Soft, sweet flesh with few bones. In Portugal it is cut into steaks for frying or grilling and is a favourite in coastal restaurants.
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Whitefish & large species
Nile Perch
A freshwater species from the African Great Lakes, valued for thick, mild white steaks that suit food service, schools and catering.
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Whitefish & large species
Hake
One of the most consumed whitefish in Portugal and Spain. Argentine hake offers value frozen portions, European hake premium fresh fish.
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Whitefish & large species
Skate
Skate wings have a ribbed texture and no pin bones. Very fresh skate must be chilled and sold quickly to avoid an ammonia smell.
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Whitefish & large species
European Sea Bass
A premium restaurant fish, grilled whole, salt-baked or served raw as carpaccio and ceviche. Wild or farmed origin is stated per lot.
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Whitefish & large species
Salmon
Atlantic salmon and chum (keta) salmon cover different price points, from premium fillets to value steaks for food service.
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Whitefish & large species
Red Mullet
Fine, full-flavoured flesh. West African goatfish and striped red mullet are sold whole for frying and grilling.
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Whitefish & large species
Thinlip Grey Mullet
An affordable, versatile fish grilled whole in Portugal. Quality depends heavily on catch area and handling, so lots are selected at the auction.
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Whitefish & large species
Blue Shark
Boneless, firm steaks used in Portuguese stews ('caldeirada') and grills; landed by longline fleets and traded under EU fisheries rules.
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Whitefish & large species
Black Scabbardfish
A deep-water longline fish emblematic of Madeira and Sesimbra, with tender white flesh, classically served with banana in Madeira or as fried fillets.
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Whitefish & large species
Meagre (Corvina)
A large croaker with firm, lean white flesh that holds together in steaks, skewers and ceviche, and portions well for food service.
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Whitefish & large species
Yellowfin Tuna
Supplied as loins, steaks and chunks for searing, grilling and processing. Histamine control is critical, so ask for lot test results.
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Whitefish & large species
Yellowfin Tuna Belly
The belly is the richest, most marbled cut of yellowfin, prized for grilling and for premium preserves in olive oil.
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Whitefish & large species
Redfish (Ocean Perch)
Redfish from the cold North Atlantic has firm, slightly sweet white flesh, sold whole or as steaks for the oven and the fryer.
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Whitefish & large species
Guinean Sole
A West African sole with fine, delicate flesh: an accessible alternative to common sole for pan-frying whole or meunière.
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Whitefish & large species
Plaice and Flounder
Yellowtail flounder and American plaice from the North Atlantic give thin, mild white flesh ideal for frying, breading and children's menus.
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Whitefish & large species
Monkfish
Monkfish tails have firm, lobster-like flesh without pin bones, the base of Portuguese 'arroz de tamboril' and monkfish skewers.
View product →Origin
Portuguese ports and selected imports
Local species such as sardine, horse mackerel, mackerel, conger and black scabbardfish are bought fresh at Portuguese auctions through our port branches.
Species such as Argentine squid, Nile perch, hake, monkfish and tuna are imported frozen and stored at our plants, so they are available all year.
Sustainability
Can't find a species?
Our range follows the market. Ask us about species not listed here.