It has been harvested for over 30 years, a few miles from Cape Espichel, using bottom longliners, an artisanal and selective fishing method that preserves the species. Some boats catch it almost daily, which allows it to reach land very fresh. It is commercialised in national and international markets, whole, in steaks or fillets. Its white color and very soft and tasty texture has inspired the restaurants in Sesimbra to offer innovative recipes. Nowadays it is possible to taste it all year round cooked in the most traditional ways - barbecued, in fillets or with peas - but it is also possible to find it giving shape to the most surprising and creative recipes.