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porto and Matosinhos is the second largest port in all of Portugal. the focus of this port is seafood, likely where we get octopus and a ton of other stuff, this municipal open air market is unbelievable!!! Bae likes to compare pricing from SF Bay Area to here. We were disappointed that food and veggies were not half the cost of the bay, but as the pictures show it's doubtful you can get any fresher unless you are in an ethnic neighborhood where live proteins are featured like China town. This is a great mash up of Berkeley Bowl, meets Ranch 99 meets Whole Foods. But even better. While looking at the fish still breathing on the displays a nice local restaurant owner also looking offered, "if you are here at lunch time, you can pick your fish pay for it here, and" gesturing behind him points to his restaurant, "we will fillet it and prepare it to your desire here on our charcoal grill, in the oven or on the skillet, as you please and you can dine here." We see a set of tables some inside facing us and some on the other side outside on the street. Our driver who was born and raised in Porto explains, "this structure was like what we would call an armory. They used to can fish in this town sardines tuna were prominent but also clams muscles etc. the canning business dried up moving elsewhere or completely closed." I asked why. "While bountiful, and our heritage being seafaring and trade, shipping fish required preservation. Bacalao out national dish had to be dried and salted because it wasn't from our waters so we dried it with sea salt so it could make the sea journey on the sail ships. As we evolved and steam, then oil and diesel powered ships, provided a faster way to get food across oceans and ports, it was more efficient to put in cans either with oil or seawater. With the invention of airplanes,ice dry ice, made it more economical. And now with commercial jets we no longer need elaborate infrastructure to package and preserve fresh seafood. Ice and go with plastics and packaging that are lighter and more friendly to the product." Makes total sense to me! So why the hell do yall still dry and salt cod? "Ah..." he said "Bacalao is as intrinsic to our heritage and history as the vessels that took us to explore around the world. It's what you say... nostalgia? Like tradition..." But it gets better he explained he's on a committee to help develop this market. He pointed to the mezzanine level where new businesses are opening. Pointing out "To get more technology companies and young people these are shared parking office spaces where digital nomads can work. Also we plan to add art crafts and studios and down below booths featuring the best of the country and beyond. We want to invite people to learn as an example, you know our famous hand made tiles that adorn many of our traditional buildings. A place people can learn to make their own tiles using traditional methods while also learning the history. This would not just be for tourists but for the kids to better understand their rich heritage. Wow! I am again Gobsmacked! read more
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R. França Júnior 65
4450-266 Matosinhos
Portugal
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