If there is a dish that can teach us about the genius of Portuguese cuisine, it is Açorda: a base of bread and herbs, which elevates the palate, along with a smell of the sea and generous prawns. A dish that sums up what Portuguese cuisine is all about: doing so much with something as essential as… bread.
Loin of the species Gadus Morhua, caught by line. These loins are taken from the noblest part of the cod, after a long curing process carried out in a traditional way in order to give it the maximum flavor.
This product contains raw fish and must be cooked thoroughly. A superb sweet, white, textured fish, sea bass is a popular feature of menus but you can easily cook it at home.
Small Horse Mackerel is an excellent source of vitamins A, D and B12. It has a high content of EPA and DHA (Omega-3) fatty acids. Exact values will vary according to fat content.