Our Fish
The Tuna Family
Yellowfin Tuna / Galha-à-ré
Thunnus albacares
Fishing Method: Handline – selective and low-impact
Season: July to November
Conservation: Not IUCN red-listed in this region; local minimum catch size: 10 kg
Size & Age: Average 30–110 kg / Up to 210 cm and 170 kg; maximum age: 8 years
Processing: Ikijime, bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Mild, clean flavor with a firm, meaty texture – perfect for sashimi, sushi, or grilling
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional methods
Bigeye Tuna / Patudo
Thunnus obesus
Fishing Method: Handline – selective and low-impact
Season: January to July – till the quota is full
Conservation: Not IUCN red-listed in this region; managed with local minimum size regulations
Size & Age: Average 40–130 kg / Up to 250 cm and 210 kg; maximum age: ~11 years
Processing: Ikijime, bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Rich, full flavor with a buttery texture and higher fat content – excellent for sashimi, tataki, or grilling
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional methods
Skipjack Tuna / Bonito
Katsuwonus pelamis
Fishing Method: Handline – selective and low-impact
Season: July to November
Conservation: Not IUCN red-listed; healthy stocks in the North Atlantic
Size & Age: Average 3–8 kg / Up to 110 cm and 35 kg; maximum age: ~8 years
Processing: Stored on ice directly after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Stronger, more pronounced flavor with a softer texture – ideal for grilling, canning, or traditional dishes like tataki or escabeche
Product Forms: Whole, fillet, loin, or canned
Sustainability: Caught by small-scale local fishers using traditional handline methods
Atlantic Bonito / Serra
Sarda sarda
Fishing Method: Handline – selective and low-impact
Season: May to September
Conservation: Not IUCN red-listed; locally abundant and seasonally managed
Size & Age: Average 1–5 kg / Up to 75 cm and 10 kg; maximum age: ~5 years
Processing: Bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Bold, savory flavor with firm, dark meat – ideal for grilling, curing, or traditional preparations like escabeche or conserva
Product Forms: Whole, fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Bluefin Tuna / Rabilo
Thunnus thynnus
Fishing Method: Handline – highly selective and low-impact
Season: Open all year, until annual quota is fulfilled.
Conservation: Strictly regulated; quota-based under ICCAT; not IUCN red-listed due to stock recovery
Size & Age: Average 100–250 kg / Up to 300 cm and 600+ kg; maximum age: ~35 years
Processing: Ikijime, bled, gutted, and stored on ice immediately; processed in a clean, temperature-controlled environment
Taste & Texture: Exceptionally rich, buttery flavor with high fat content (especially otoro and chutoro); ideal for premium sashimi and sushi
Product Forms: loin, fillet, or portioned cuts (fresh or frozen)
Sustainability: Caught by licensed small-scale vessels under strict quotas and full traceability (ICCAT)
Yellowfin Tuna / Galha-à-ré
Thunnus albacares
Fishing Method: Handline – selective and low-impact
Season: July to November
Conservation: Not IUCN red-listed in this region; local minimum catch size: 10 kg
Size & Age: Average 30–110 kg / Up to 210 cm and 170 kg; maximum age: 8 years
Processing: Ikijime, bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Mild, clean flavor with a firm, meaty texture – perfect for sashimi, sushi, or grilling
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional methods
Bigeye Tuna / Patudo
Thunnus obesus
Fishing Method: Handline – selective and low-impact
Season: January to July – till the quota is full
Conservation: Not IUCN red-listed in this region; managed with local minimum size regulations
Size & Age: Average 40–130 kg / Up to 250 cm and 210 kg; maximum age: ~11 years
Processing: Ikijime, bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Rich, full flavor with a buttery texture and higher fat content – excellent for sashimi, tataki, or grilling
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional methods
Skipjack Tuna / Bonito
Katsuwonus pelamis
Fishing Method: Handline – selective and low-impact
Season: July to November
Conservation: Not IUCN red-listed; healthy stocks in the North Atlantic
Size & Age: Average 3–8 kg / Up to 110 cm and 35 kg; maximum age: ~8 years
Processing: Stored on ice directly after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Stronger, more pronounced flavor with a softer texture – ideal for grilling, canning, or traditional dishes like tataki or escabeche
Product Forms: Whole, fillet, loin, or canned
Sustainability: Caught by small-scale local fishers using traditional handline methods
Atlantic Bonito / Serra
Sarda sarda
Fishing Method: Handline – selective and low-impact
Season: May to September
Conservation: Not IUCN red-listed; locally abundant and seasonally managed
Size & Age: Average 1–5 kg / Up to 75 cm and 10 kg; maximum age: ~5 years
Processing: Bled, gutted, and stored on ice immediately after harvest; processed in a clean, temperature-controlled environment
Taste & Texture: Bold, savory flavor with firm, dark meat – ideal for grilling, curing, or traditional preparations like escabeche or conserva
Product Forms: Whole, fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Bluefin Tuna / Rabilo
Thunnus thynnus
Fishing Method: Handline – highly selective and low-impact
Season: Open all year, until annual quota is fulfilled.
Conservation: Strictly regulated; quota-based under ICCAT; not IUCN red-listed due to stock recovery
Size & Age: Average 100–250 kg / Up to 300 cm and 600+ kg; maximum age: ~35 years
Processing: Ikijime, bled, gutted, and stored on ice immediately; processed in a clean, temperature-controlled environment
Taste & Texture: Exceptionally rich, buttery flavor with high fat content (especially otoro and chutoro); ideal for premium sashimi and sushi
Product Forms: loin, fillet, or portioned cuts (fresh or frozen)
Sustainability: Caught by licensed small-scale vessels under strict quotas and full traceability (ICCAT)
Atlantic Pelagic and Reef Fish
Amberjack / Lirío
Seriola dumerili
Fishing Method: Handline – selective and low-impact
Season: June to November
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 5–18 kg / Up to 150 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, flavorful white meat with a slightly oily texture – excellent for grilling, baking, or sashimi
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Almaco Jack / Irío
Seriola rivoliana
Fishing Method: Handline – selective and low-impact
Season: June to November
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 4–15 kg / Up to 130 cm; maximum age: ~12 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, white meat with a mild, slightly sweet flavor – great for grilling, baking, or sashimi
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Bluefish / Anchova
Pomatomus saltatrix
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; locally abundant and sustainably managed
Size & Age: Average 2–10 kg / Up to 75 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Rich, strong-flavored meat with a firm texture – ideal for grilling, smoking, or baking
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
White Trevally / Encharéu
Pseudocaranx dentex
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 3–8 kg / Up to 100 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Mild, slightly sweet flavor with firm, white meat – excellent for grilling or pan-searing
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Yellowmouth Barracuda / Bicuda
Sphyraena viridensis
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; regionally monitored and managed
Size & Age: Average 2–6 kg / Up to 130 cm; maximum age: ~7 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a bold, slightly gamey flavor – great for grilling or stewing
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Swordfish
(Xiphias gladius)
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; regionally monitored and managed
Size & Age: Average commercial size ranges widely, but individuals can grow up to 455 cm and weigh as much as 650 kg. Maximum reported age is about 17 years.
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a bold, slightly gamey flavor. Ideal for grilling, broiling, or stewing due to its dense texture.
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Blacktail Comber / Garoupa
Serranus atricauda
Fishing Method: Longline / Handline – low-impact
Season: Year-round, with seasonal peaks in spring and summer
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 0.5–2 kg / Up to 45 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate white meat with a mild, slightly sweet flavor – ideal for pan-frying, steaming, or light stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Island Grouper / Badejo
Mycteroperca fusca
Fishing Method: Longline / Handline – low-impact
Season: Year-round, with seasonal peaks in spring and summer
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 0.5–2 kg / Up to 45 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate white meat with a mild, slightly sweet flavor – ideal for pan-frying, steaming, or light stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Chub Mackerel / Cavala
Scomber colias
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; considered stable and locally managed
Size & Age: Average 0.5–1.5 kg / Up to 50 cm; maximum age: ~7 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Oily, flavorful meat with a rich taste – perfect for grilling, smoking, or preserving
Product Forms: Whole, fillet, or preserved (salted/smoked)
Sustainability: Caught by small-scale local fishers using traditional methods (handline/longline)
Blue Jack Mackerel / Chicharro
(Trachurus picturatus)
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stable stock, locally monitored
Size & Age: Average 0.3–1 kg / Up to 60 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a slightly salty, mineral note – excellent for grilling, frying, or traditional recipes
Product Forms: Whole, fillet, or preserved
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Atlantic Pelagic and Reef Fish
Amberjack / Lirío
Seriola dumerili
Fishing Method: Handline – selective and low-impact
Season: June to November
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 5–18 kg / Up to 150 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, flavorful white meat with a slightly oily texture – excellent for grilling, baking, or sashimi
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Almaco Jack / Irío
Seriola rivoliana
Fishing Method: Handline – selective and low-impact
Season: June to November
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 4–15 kg / Up to 130 cm; maximum age: ~12 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, white meat with a mild, slightly sweet flavor – great for grilling, baking, or sashimi
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Bluefish / Anchova
Pomatomus saltatrix
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; locally abundant and sustainably managed
Size & Age: Average 2–10 kg / Up to 75 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Rich, strong-flavored meat with a firm texture – ideal for grilling, smoking, or baking
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
White Trevally / Encharéu
Pseudocaranx dentex
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 3–8 kg / Up to 100 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Mild, slightly sweet flavor with firm, white meat – excellent for grilling or pan-searing
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Yellowmouth Barracuda / Bicuda
Sphyraena viridensis
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; regionally monitored and managed
Size & Age: Average 2–6 kg / Up to 130 cm; maximum age: ~7 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a bold, slightly gamey flavor – great for grilling or stewing
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Swordfish
(Xiphias gladius)
Fishing Method: Handline – selective and low-impact
Season: May to October
Conservation: Not IUCN red-listed; regionally monitored and managed
Size & Age: Average commercial size ranges widely, but individuals can grow up to 455 cm and weigh as much as 650 kg. Maximum reported age is about 17 years.
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a bold, slightly gamey flavor. Ideal for grilling, broiling, or stewing due to its dense texture.
Product Forms: Whole, fillet, or portioned cuts
Sustainability: Caught by small-scale local fishers using traditional handline methods
Blacktail Comber / Garoupa
Serranus atricauda
Fishing Method: Longline / Handline – low-impact
Season: Year-round, with seasonal peaks in spring and summer
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 0.5–2 kg / Up to 45 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate white meat with a mild, slightly sweet flavor – ideal for pan-frying, steaming, or light stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Island Grouper / Badejo
Mycteroperca fusca
Fishing Method: Longline / Handline – low-impact
Season: Year-round, with seasonal peaks in spring and summer
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 0.5–2 kg / Up to 45 cm; maximum age: ~8 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate white meat with a mild, slightly sweet flavor – ideal for pan-frying, steaming, or light stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline methods
Chub Mackerel / Cavala
Scomber colias
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; considered stable and locally managed
Size & Age: Average 0.5–1.5 kg / Up to 50 cm; maximum age: ~7 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Oily, flavorful meat with a rich taste – perfect for grilling, smoking, or preserving
Product Forms: Whole, fillet, or preserved (salted/smoked)
Sustainability: Caught by small-scale local fishers using traditional methods (handline/longline)
Blue Jack Mackerel / Chicharro
(Trachurus picturatus)
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stable stock, locally monitored
Size & Age: Average 0.3–1 kg / Up to 60 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Lean, firm white meat with a slightly salty, mineral note – excellent for grilling, frying, or traditional recipes
Product Forms: Whole, fillet, or preserved
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Deepsea and Bottomfish Selection
Common seabream / Pargo
Pagrus pagrus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stocks locally monitored and managed
Size & Age: Average 1–5 kg / Up to 90 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate, slightly sweet white meat with firm texture – perfect for grilling, roasting, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Bluemouth Rockfish / Boca Negra
Helicolenus dactylopterus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stocks locally monitored and managed
Size & Age: Average 1–5 kg / Up to 90 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate, slightly sweet white meat with firm texture – perfect for grilling, roasting, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Forkbeard / Abrótea
Phycis phycis
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 1–4 kg / Up to 45 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm white meat with a mild, slightly sweet flavor – excellent for grilling, baking, or stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Alfonsino / Alfonsim
Beryx splendens
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 1–4 kg / Up to 45 cm; maximum age: ~20 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, moist white meat with a delicate, slightly sweet flavor – ideal for grilling, steaming, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Blackbelly Rosefish / Cântaro
Helicolenus dactylopterus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 1–3 kg / Up to 40 cm; maximum age: ~12 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate yet firm white meat with a subtle sweetness and clean finish – ideal for grilling, baking, or hearty stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Blackspotted Seabream / Goraz
Pagellus bogaraveo
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 1–5 kg / Up to 60 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, moist white meat with a delicate, slightly sweet flavor – perfect for grilling, baking, or steaming
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Wreckfish / Cherne
Polyprion americanus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 5–15 kg / Up to 150 cm; maximum age: ~50 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, dense white meat with a mild, slightly sweet flavor – excellent for grilling, roasting, or stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Deepsea and Bottomfish Selection
Common seabream / Pargo
Pagrus pagrus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stocks locally monitored and managed
Size & Age: Average 1–5 kg / Up to 90 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate, slightly sweet white meat with firm texture – perfect for grilling, roasting, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Bluemouth Rockfish / Boca Negra
Helicolenus dactylopterus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; stocks locally monitored and managed
Size & Age: Average 1–5 kg / Up to 90 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate, slightly sweet white meat with firm texture – perfect for grilling, roasting, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Forkbeard / Abrótea
Phycis phycis
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 1–4 kg / Up to 45 cm; maximum age: ~10 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm white meat with a mild, slightly sweet flavor – excellent for grilling, baking, or stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Alfonsino / Alfonsim
Beryx splendens
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 1–4 kg / Up to 45 cm; maximum age: ~20 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, moist white meat with a delicate, slightly sweet flavor – ideal for grilling, steaming, or ceviche
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Blackbelly Rosefish / Cântaro
Helicolenus dactylopterus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 1–3 kg / Up to 40 cm; maximum age: ~12 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Delicate yet firm white meat with a subtle sweetness and clean finish – ideal for grilling, baking, or hearty stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Blackspotted Seabream / Goraz
Pagellus bogaraveo
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local waters
Size & Age: Average 1–5 kg / Up to 60 cm; maximum age: ~15 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, moist white meat with a delicate, slightly sweet flavor – perfect for grilling, baking, or steaming
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Wreckfish / Cherne
Polyprion americanus
Fishing Method: Handline and longline – selective and low-impact
Season: Year-round
Conservation: Not IUCN red-listed; sustainably managed in local deepwater fisheries
Size & Age: Average 5–15 kg / Up to 150 cm; maximum age: ~50 years
Processing: Stored on ice immediately after catch; processed in a clean, temperature-controlled environment
Taste & Texture: Firm, dense white meat with a mild, slightly sweet flavor – excellent for grilling, roasting, or stews
Product Forms: Whole or fillet
Sustainability: Caught by small-scale local fishers using traditional handline and longline methods
Other Species
Octopus / Pulvo
Octopus vulgaris
Fishing Method: Caught with pots, traps, or hand-jigs
Season: Year-round
Conservation: Not IUCN red-listed; regionally managed with seasonal closures and gear rules.
Size & Age: Average 1–3 kg; up to 10 kg. Short lifespan: 1–2 years.
Processing: Kept cold, processed hygienically.
Taste & Texture: Mild, slightly sweet flavor with firm, tender texture – great grilled or stewed.
Product Forms: Whole, tentacles, or sliced; fresh or frozen.
Sustainability: Caught by small-scale fishers using traditional, selective methods.
Veined Squid / lula
Loligo forbesi
Fishing Method: Caught using jigging or small-scale trawls – selective method
Season: Year-round
Conservation: Not IUCN red-listed; regionally managed with effort and gear controls.
Size & Age: Average 0,7-2kg ; up to 18 kg. Short lifespan: around 1–3 years.
Processing: Chilled or frozen shortly after catch; cleaned and processed under hygienic conditions.
Taste & Texture: Mild, slightly sweet flavor with tender texture – perfect for frying, grilling, or stuffing.
Product Forms: Whole, cleaned, tubes, or rings; fresh or frozen.
Sustainability: caught by small-scale fishers using low-impact, seasonal methods.
Lobster
Palinurus elephas
Fishing Method: Caught using pots or traps
Season: Typically from May to September
Conservation: Not IUCN red-listed; locally managed with size limits and closed seasons.
Size & Age: Average 0.5–2.5 kg; can live up to 20 years.
Processing: Kept alive in Watertanks til the Shipping process
Taste & Texture: Sweet, delicate flavor with firm, succulent meat – ideal for steaming or grilling.
Product Forms: Whole / Live / or in Ice
Sustainability: Fished by small-scale coastal fishers using traditional trap methods.
Other Species
Octopus / Pulvo
Octopus vulgaris
Fishing Method: Caught with pots, traps, or hand-jigs
Season: Year-round
Conservation: Not IUCN red-listed; regionally managed with seasonal closures and gear rules.
Size & Age: Average 1–3 kg; up to 10 kg. Short lifespan: 1–2 years.
Processing: Kept cold, processed hygienically.
Taste & Texture: Mild, slightly sweet flavor with firm, tender texture – great grilled or stewed.
Product Forms: Whole, tentacles, or sliced; fresh or frozen.
Sustainability: Caught by small-scale fishers using traditional, selective methods.
Veined Squid / lula
Loligo forbesi
Fishing Method: Caught using jigging or small-scale trawls – selective method
Season: Year-round
Conservation: Not IUCN red-listed; regionally managed with effort and gear controls.
Size & Age: Average 0,7-2kg ; up to 18 kg. Short lifespan: around 1–3 years.
Processing: Chilled or frozen shortly after catch; cleaned and processed under hygienic conditions.
Taste & Texture: Mild, slightly sweet flavor with tender texture – perfect for frying, grilling, or stuffing.
Product Forms: Whole, cleaned, tubes, or rings; fresh or frozen.
Sustainability: caught by small-scale fishers using low-impact, seasonal methods.
Lobster
Palinurus elephas
Fishing Method: Caught using pots or traps
Season: Typically from May to September
Conservation: Not IUCN red-listed; locally managed with size limits and closed seasons.
Size & Age: Average 0.5–2.5 kg; can live up to 20 years.
Processing: Kept alive in Watertanks til the Shipping process
Taste & Texture: Sweet, delicate flavor with firm, succulent meat – ideal for steaming or grilling.
Product Forms: Whole / Live / or in Ice
Sustainability: Fished by small-scale coastal fishers using traditional trap methods.