Peixe seco — sun-dried fish — is more than a dish in Nazaré: it is one of the great living traditions of the town, and one of its most characteristic sights.
Along the avenue beside the beach, fish is laid out to dry in the sun on raised wooden racks, the paneiros, tended by the women of Nazaré. The tradition was born of necessity — a way to preserve fish for times of scarcity, or when the sea kept the boats ashore. The fish is gutted, washed, passed through a brine of water and coarse salt, then opened and spread in the sun for around two to three days, depending on the weather. The fish most used are horse mackerel, sardine, small petinga, cação and octopus.
Nazaré distinguishes the fully dried fish from the lightly cured 'enjoado', dried only a day or a few hours. Dried fish can be eaten grilled, or shredded, dressed with olive oil, vinegar or lemon and garlic. For the visitor, the racks of drying fish are an unforgettable image of Nazaré — and the fish itself a true taste of the town.
⭐ Must-try:
Peixe seco
Highlights
- Sun-dried fish — a great living tradition of Nazaré
- Laid out on raised wooden racks, the paneiros
- Tended by the women of Nazaré, beside the beach
- Born of the need to preserve fish for lean times
- One of the most characteristic sights of the town
Frequently asked questions
What is the dried fish of Nazaré?
It is fish preserved by drying in the sun on raised wooden racks — a living tradition and a characteristic sight of the town.
How is the fish dried?
It is gutted, washed, brined in water and coarse salt, then opened and spread in the sun for around two to three days.
How is dried fish eaten?
It can be eaten grilled, or shredded and dressed with olive oil, vinegar or lemon and garlic.