Rabo de Peixe: Upgrading Fish Species with Low Commercial Value

On July 5, 2021, the LOCAL – FOOD CULTURE® team organized an event to promote local food culture and fish species that have low commercial value. This event took place in the fishing port of the village of Rabo de Peixe and included Chef Hugo Ferreira, who prepared parrot fish sashimi and horse mackerel vinaigrette, and Simone Sousa, wife of a local fisherman, who prepared traditional ray fish cakes, mullet bouillabaisse, and ray fish egg scramble. Working together, they demonstrated the quality and versatility of these local fish species by utilizing creative innovations, as well as traditional recipes.

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