Grilled fish is a Portuguese specialty. Sea bass (robalo), sea bream (dourada), and sole (linguado) are priced by weight and simply prepared to let quality shine. Sardines, grilled whole over charcoal, represent summer eating at its finest.
Shellfish lovers will find excellent prawns, clams, percebes (gooseneck barnacles, a prized delicacy), and lobster. Arroz de marisco, a soupy seafood rice similar to paella but with more broth, showcases the ocean's bounty.
Bacalhau (salt cod) may seem humble, but the Portuguese have elevated it to an art form. Despite being dried and preserved, quality bacalhau has a unique texture and flavor that distinguishes it from fresh fish. Try bacalhau a bras (shredded with eggs and potatoes) or bacalhau com natas (baked with cream).
Seafood is freshest along the coast but available throughout Portugal. Prices reflect quality; market-fresh fish costs more than frozen imports, and the difference in taste justifies the premium.
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