Carapaus alimados are pure Algarve fishing-town food: small horse mackerel poached briefly in salted water, then left to cool under a dressing of olive oil, vinegar, garlic and plenty of parsley or coriander.
Served at room temperature with boiled potatoes and often a slick of the sharp marinade, it is cheap, tangy and refreshing — a summer staple from the days when this was everyday fishermen's fare. It rarely makes the tourist menus, so finding it in a Ferragudo tasca is a small badge of eating where the locals do.
⭐ Must-try:
Carapaus alimados
Highlights
- Small horse mackerel, gently poached
- Sharp olive-oil and vinegar dressing
- Served cool with boiled potatoes
- Cheap, tangy summer fishermen's food
- A dish to seek out in local tascas
Frequently asked questions
Is it served cold?
At room temperature — poached, then dressed and left to cool, which makes it a refreshing summer dish.
What fish is it?
Carapau (horse mackerel), the small everyday catch of the Algarve coast.