Check out these other posts in the "Fish & Seafood" category.

  • Lampreia (Sea Lamprey)
    What makes a food a delicacy? According to Merriam-Webster’s dictionary, it’s “something pleasing to eat that is considered rare or luxurious.”  For The New York Times, it’s often when foods once eaten only by the poor become attractive to the wealthy because those foods are now rare.  In Portugal, a ... Read more
  • Caracóis (Snails)
    The small land snails eaten throughout the Mediterranean, known as caracóis in Portugal, are a great introduction into the flavors and culture of southern Portugal.  Enjoyed primarily in Lisbon, the Alentejo, and the Algarve – less so in the north, but you can still find them in Porto – the ... Read more
  • Percebes (Gooseneck Barnacles)
    I still remember the first time I had percebes in Portugal, but the first time I had percebes period was in Spain, where they are also eaten, and also called percebes.  (Don’t let this fool you into thinking that Portugal and Spain are the same country, as I have pointed ... Read more
  • Portugal Sardines? Yes, Please
    There’s an old refrain that you should never order fish on Monday because, historically, fishing boats didn’t go out to sea on Sundays, so fish served Monday is two days old.  But times – and refrigeration techniques — have changed.  Even Anthony Bourdain eventually gave fish on Mondays the green ... Read more

Copying of An American in Portugal site content has been disabled.