Along the Portuguese coast, fish consumption is part of the gastronomic tradition and cultural identity of many regions. In the Algarve, this connection to the sea also translates into a strong appreciation of less spoken fish species, but with equal or even superior nutritional and gastronomic value.
One of them, known and appreciated by both places and visitors, stands out for their versatility and growing demand in the region’s markets and restaurants.
Frequent presence in the waters of the Algarve
According to Radio Miróbriga, Sargo is a fish that inhabits slightly deep waters to 70 meters, finding in the rocky zones of the Algarve an ideal environment to develop.
Its presence is frequent along the southern coast of Portugal, being captured by both professional and amateur fishermen.
The “Prince of the Algarve Coast”
According to the same source, Sargo was considered the “Prince of the Algarve Coast”, a nickname that reinforces its local importance and growing recognition outside the region.
This grayish oval fish fish with a dark strip characteristic by the neck is close to the golden and beasty, with which some physical similarities shares.
Nutritious and easy digestion
Writes Mirobiga radio that Sargo is easily digestible, with a high -value protein composition. Each 100 grams provide about 99 kcal, 15 grams of protein, 3.9 grams of fat and 1 gram of carbohydrates. Its cholesterol content is considered moderate, with 70 mg by 100 g, and is accompanied by good levels of potassium (350 mg) and calcium (30 mg).
Ally of the immune and muscle system
It adds the publication that, thanks to the presence of minerals such as calcium and selenium, Sargo consumption contributes to the maintenance of the immune system, supports muscle recovery and aids in protection against cell aging.
Its richness in B vitamins also plays an important role in skin, nervous system and cardiovascular system.
Popularity in Sport Fishing
It refers to the same source that, besides consumption, Sargo is very coveted in sports fishing, especially in the coldest months of the year.
Practitioners often use sugarcane techniques in rocky zones, where this species likes to take refuge. Largest captures tend to occur at the end of the year, coinciding with more intense migrations and periods of eating.
Balanced consumption within a varied diet
As explained by, Sargo should be included as part of a balanced diet. Although it contains cholesterol, this nutrient is necessary for various cellular and regenerative functions of the body.
Its nutritional profile puts it as an interesting option for those looking to reduce caloric intake without compromising protein intake and essential micronutrients.
Gastronomic versatility at the Algarve table
In the markets and menu of the Algarve restaurants, Sargo is a fish that often grilled, baked in the oven with vegetables or served with garlic and lemon sauce.
Its discreet flavor and firm texture make it a fish adaptable to various traditional recipes, especially when grilled on the ember with a drizzle of olive oil and local aromatic herbs.
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