ingredient
Robalo
By Silva E. OlhãoAlgarve
A prized fish in Portuguese cuisine, found along the entire coast and prepared grilled, baked, or in salt crust.
Robalo, or European sea bass, is one of the most valued fish in Portuguese gastronomy. It is particularly prized when caught wild in the rough waters of the Algarve and west coast, where strong currents produce firm, flavourful flesh.
The most classic preparation is robalo grelhado — simply grilled whole over charcoal with boiled potatoes, salad, and olive oil. The Portuguese preference remains for simplicity that lets the fish's quality shine.
