Hopefully seeking help from Monchique and others to navigate an order in a Lisbon seafood resto ...
I may be able to fit in a meal at Ramiro or Nunes later this month but am a little overwhelmed by the local shellfish. If they have 'em, I'm pretty sure we'll go for carabineiros and percebes which I know from the Atlantic coast in Spain but for other stuff :
Is there any difference between a gamba and a camarão, and what do descriptors like tigre, real, da Costa, Algarve and Alvarde mean in the context of prawn varieties ?
Are the lobster/ langoustine-type critters in tanks local or imports, farmed or fished from wild ?
Is it necessary to decide between cold, steamed, boiled or grilled as cooking methods or is it sufficient to rely on the restaurant to do what's best by each variety ?
(My preference will be for flavour and correct degree of cooking over size and ease of eating, if that helps)
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