Fishy fishy fishy

In a long, thin country with a coastline length of 1,794 km and a population of about 10.5 million, fish is going to be an important component of the diet. Wherever one catches a glimpse of sea - which is in many places in this beautiful country, you're sure to see a small fishing vessel plying its trade around the shoreline.

The beauty of the fish is its variety, many types of which we Brits are totally unfamiliar with. What, for example does one do with Scabbard Fish - the long silvery one in the photo? Apparently, one Madeiran recipe serves it fried with banana. Not tried that yet.

Regulars such as Dourada (Golden Bream) and Rabolo (Common Snook - never heard of that one!) are commonplace if you are used to holidaying here. Red Mullet, John Dory, Monkfish, Sardines, Swordfish and Tuna all compete for your attention.

And that's forgetting prawns. Oh, my goodness. For around €16-17 per kilo, you can have the fattest, juiciest fresh prawns you've ever set eyes on. Fried with garlic and butter, with maybe a baked potato on the side and these make a feast - one that we have regularly every weekend.

Interestingly, if the Portuguese grill their fish or cook it whole, they often overcook it for my taste. My rule is, how long do you think you should cook this fish? Halve it. Of course, in stews, paellas and all the wondrous variety of fish dishes, that rule doesn't really apply.

Then we shouldn't forget Salt Cod - Bacalhau, a real speciality here. Great boards of dry unappetising cod fillets stand on racks in supermarkets, like so much cardboard. However, this is the absolute base food in Portugal, rather like cheap mince in the UK. It tends to be stewed or cooked in layers with potato to make a filling and nutritious dish. Not one we have tried yet.

The local fish shop in Luz is quite wonderful, when it's fully stocked. It sells out quickly and one has to join lines of old Portuguese ladies chattering and waiting for their fish to be gutted by the guy behind the counter. He doesn't appear to be in a hurry and it becomes a social occasion - one that impatient Brits won't usually hang around and wait for.

However, today, I was the only one and, having ordered my Dourada, I snapped a quick pic of the display. Sure enough, moments later, a tiny lady with a squeaky voice came in and began to chat with my man doing the fish. Soon ready, it's now in the fridge waiting for tonight's excitement. I think it will be baked and then served with a tarragon and lemon sauce. What do you think?