QUALITY AND SUSTAINABILITY

Our fish

European Bass

Features

Dicentrarchus labrax
  • MINIMUM CATCH SIZE: 36cm
  • ORIGIN: North-east Atlantic (FAO area 27) Mediterranean Sea (FAO area 37)
  • CAPTURE METHOD: Trawls, Gillnets, Longlines and Hooks
  • PRESENTATION MODE: Fresh and whole fish
  • PACKAGING: Vats or in plastic material
  • CONSERVATION: 0 – 5ºC
  • INTENDED USE: Cooked
  • SIZES AVAILABLE AT AQUALVOR: 300 gramas às 2000 gramas

Dicentrarchus labrax or usually sea bass is characterized by its elongated body, grayish flanks without black spots, and darker back. It is a coastal species that can penetrate estuaries.

Juveniles form shoals together with other species and adults live solitary. It reproduces from January to April. It feeds on crustaceans, fish, and mollusks.

European Bass is a fish source of protein and vitamin D and also provides a significant amount of thiamine (B1), Niacin, vitamin B6, vitamin B12, potassium, and phosphorus. This way it is a very complete and healthy food, which is very present on the Portuguese table.

Gilt-Head Bream

Features

Sparus Aurata
  • MINIMUM CATCH SIZE: 19cm
  • ORIGIN: North-east Atlantic (FAO area 27); Mediterranean Sea (FAO area 37)
  • CAPTURE METHOD: Trawl and gillnet; Longline; Aquaculture
  • PACKAGING: Vats or in plastic material
  • PRESENTATION MODE: Fresh and whole fish
  • CONSERVATION: 0 – 5ºC
  • INTENDED USE: Cooked
  • SIZES AVAILABLE AT AQUALVOR: 300 gramas às 2000 gramas.

Also known as Sparus aurata is recognized by its golden spot between the eyes. Colour greyish dorsally, silver on the belly. Black longitudinal band on the dorsal side.

A demersal species that inhabits sandy and rocky bottoms, as well as coastal areas. It breeds from October to December and, although it spawns at sea, the juveniles seek the protection of estuaries to develop. 

The Gilt-head Bream is a fish high in protein, omega - 3, and vitamin D and a source of B12, which provides a significant amount of vitamins B6, thiamine, niacin, and minerals such as potassium and phosphorus.

It is an integral part of Portuguese gastronomy due to its unique flavor and irresistible texture.