Fresh fish in the market at Lagos |
One of the restaurants which specialises in high quality seafood is O'Cantinho Algarvio in Rua Afonso de Almeida (just up from the square). Proprietor, Carlos Ramos, can often be seen in the market choosing the best fish for his menu that night. One of his 'secret' specialities and my particular favourite is the fillet of Turbot which is coated in a light flour and pan-fried. He also has a live-tank for the freshest lobster and crab.
Attention to detail is the key to high quality cuisine. Here, Carlos is choosing a large Corvina which he will cut into steaks and store vac-packed in the fridge to ensure maximum freshness. I noticed that his chosen fish had a hook in its mouth and he explained that line-caught fish were of better quality than those caught in trawl nets. Generally speaking line-caught fish are preferred environmentally as hand-lining has minimal effect on seabed habitats.
Corvina ( Argyrosomus regia ) is known in English as the Meagre, and is one of the most traditional and valued fish on the Algarve.
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