The freshest options in the region - Praia da Pipa, Brazil
Pipa is a consolidated gastronomic destination: there are several restaurants that surprise even the most demanding palates. And among the most used ingredients in local gastronomy are the region's fish and seafood.
Most restaurants offer creative options with these ingredients, and when choosing a fish dish, here's a tip: ask the waiter for the type of fish. Give preference to sea bass (robalo), albacore (albacora), tuna (atum), mullet (tainha), or sardines (sardinha). These are some of the species fished in the region, almost throughout the year. That is, your fish will be fresh, preserving the flavor and texture.
Another option that cannot be missing is shrimp (camarão). There are several crustacean farms in the region, which guarantee the quality and size of the shrimp sold here. And for those who like to experiment, you can't miss a live oyster (ostra viva). Seasoned with salt, lemon, pepper, and olive oil, or even in cooked and au gratin versions, this delicacy cannot be left out.
But be careful: for those who like the refinement of a lobster (lagosta) or crayfish (lagostim), the sale of the crustacean is prohibited by law between the months of December and May. The so-called “closed season” serves to protect the species during the reproduction period. The rule applies to sales in markets, fairs, beach huts, and restaurants.
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