Carapau manteiga means only in Setubal

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The Carapau manteiga is distinguished from other variants of fish species by a fat layer, similar to butter between the skin and the rib, having a distinct taste and generally appreciated when cooked. The Carapau manteiga, common off the coast between Setubal and Sines and appreciated for dining, will be the target of a food qualification process in order to ensure recognition of product origin and quality.  One of the main objectives of the application is to strengthen the role of tourism in the region. Although the qualification process now checks whether this is a species unique to the coast “Setubalense,” in this area there are a lot of underwater rock formations along the coast. This favors the production of algae and plankton and thereby generates special conditions favorable for feeding species.

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