Tuna pastrami
Tuna loin cured with fleur de sel, espelette peppers, allspice, garlic, coriander seeds and dehydrated fennel, in a controlled environment
Categories
Pastrami atum
Category: Food for your eyes only
Atlantic Wreckfish and Meagre bottarga
Atlantic Wreckfish (Polyprion americanus) and Meagre (Argyrosomus regius) roes cured in fleur de sel, dehydrated in a controlled environment
Meagre bottarga
Atlantic Wreckfish bottarga
Atlantic cod fish bottarga
Atlantic cod fish (Gadus morhua) roe cured in fleur de sel, dehydrated in a controlled environment
Categories
Cured swordfish loin
Cured swordfish loin
Loin of cured swordfish (Xiphias gladius) with flower of salt, Jamaica pepper, garlic, coriander and fennel seeds, cold smoked in oak and cherry wood
Categories
Barriga e lombo do Lírio
Almaco Jack belly and loin
Cured with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Almaco Jack belly
Almaco Jack loin
Tuna loin cured (muxama)
CAN THE CAN tuna muxama, cured with the traditional method, Algarve orange and roasted almonds
Categories
Bucho atum
Tuna "bucho"
Tuna stomach stuffed with tuna meat, red wine, smoked pepper, coriander seed, fennel, salt and pepper
Categories
Bruchettas
Bruchettas
Goat cheese bruchetta
Tomato relish, walnuts, fresh rocket, olives and honey
Tuna bruchetta
Marinated tuna bruschetta with sweet potato cream
Sardine bruchetta
Roasted green and red bell peppers, coriander and pesto
Prickly pear & European anchovy salad
European anchovy, prickly pear with sea fennel vinaigrette, saffron and mussel emulsion, sea lettuce and watercress
Atlantic Wreckfish head skin fried
Grouper head skin "Pork rind" style
