Peixe fresco não precisa de sal

Fishing in Portugal is not just part of the economy — it is something deeply natural and embedded in everyday life. Even when you travel far from the ocean, fish remains an essential part of local cuisine and culture. In coastal towns, early in the morning, you can often see returning boats, fishermen repairing nets, and restaurants whose menus depend entirely on the day’s catch. The Portuguese eat a huge amount of fish and seafood, and this quickly becomes obvious when traveling across the country.

If there are places where this connection is especially visible, it is worth stopping in Setúbal, a city with strong fishing traditions and excellent grilled fish; Nazaré, where massive Atlantic waves coexist with small fishing boats on the beach; Peniche, one of the main fishing ports in the country; and Aveiro, where fishing is closely tied to the lagoon and local cuisine. In each of these places, fishing is not a tourist attraction — it is real, everyday life.

At the same time, fishing in Portugal is quite strictly regulated. You cannot simply catch whatever you want. Licenses are required, and there are restrictions on seasons, fish sizes, species, fishing areas, and even the time of day. Some species are fully protected, while others can only be caught during specific months. Even recreational fishing is subject to many rules. It clearly shows that the ocean is considered a serious and valuable resource.

Octopus/Polvo

Fresh fish is also everywhere in Portugal. At markets, supermarkets, and small fish shops, you will always find dozens of species — sea bream (dourada), sea bass (robalo), sardines (sardinha), octopus (polvo), squid (lula), and many others.

Octopus (polvo) is a separate story. I personally stopped eating octopus dishes after learning how intelligent and complex these creatures are. It became a personal boundary for me. But I still remember one of the best octopus dishes I ever had — in Évora, in a small local restaurant, served very simply with olive oil and potatoes.

In restaurants, there is another common detail: you are often shown the fresh fish before it is cooked, and you choose the exact one that will be prepared for you. The price is usually based on weight rather than per portion, which can feel a bit unusual at first but quickly becomes normal.

Salema

One story I still remember clearly. Once we bought a beautiful, inexpensive fish with yellow stripes — salema. It looked harmless and even pretty. Later, I accidentally learned that some fish like this can cause a rare condition known as “ichthyoallyeinotoxism” or fish-induced hallucinations, due to toxins accumulated from certain algae or diet. It is rare, but the fact itself surprised me. After that, I became more careful when looking at unfamiliar species at fish markets. Portugal constantly reminds you how closely life here is connected to the ocean — sometimes in very unexpected ways.

Bacalhau com tudo

It is also impossible not to mention bacalhau — the famous salted cod. What is interesting is that cod itself is not historically Portuguese. Most of it used to come from northern waters, especially Norway. Over time, however, bacalhau became so deeply rooted in Portuguese cuisine that it is now impossible to imagine the country without it. In shops, you can see huge dried slabs of cod that look more like wooden boards than fish. There are said to be hundreds of ways to prepare bacalhau, and it feels like every Portuguese family believes their recipe is the correct one.

SNAILS

Another thing worth mentioning is snails — caracóis. They are a very popular summer snack, usually served in small bowls with broth, garlic, and herbs. People eat them slowly, straight from the shell, often using toothpicks, and it becomes almost a ritual on warm evenings in bars and terraces.

Sardinhas

And of course, sardines (sardinhas). They are one of the main symbols of Portuguese cuisine, especially in summer. They are grilled whole and usually served very simply with bread or potatoes, without heavy sauces. Sardines are not only a cultural icon but also extremely healthy — they are rich in omega-3 fatty acids, which are important for heart and vascular health. During festivals in Lisbon, the smell of grilled sardines fills the streets.

In all these details, one thing becomes very clear: the ocean here is not a backdrop but an essential part of daily life that shapes food, habits, and the country's rhythm.

Cook it yourself

What I especially liked is that the fish is almost always cleaned for free right on the spot. They do it exactly the way you want: scaling it, gutting it, cutting it into steaks, filleting it, or leaving it whole for grilling. Even if you are not used to working with fish, buying them becomes easy and stress-free.

For traveling along the coast, I almost always have one recommendation: stay in apartments (Airbnb or Booking) with a kitchen. I do this all the time. It allows you to buy fresh fish directly from local markets and cook it yourself without complications or restaurant formality. I often simply lightly coat the fish in flour and pan-fry it, or bake it in the oven with olive oil and lemon. It is very simple, but this is often the best way to taste the fish and local produce truly.