Sustainable Seafood in Faro: How Tasca do Ricky Chooses the Freshest Local Catch
When you sit down at Tasca do Ricky, one thing becomes instantly clear: fresh seafood is at the heart of everything we do. From the sizzling cataplana to our simple, perfectly grilled dourada, every dish begins long before it reaches your table. It begins at the market, with a commitment to quality, seasonality, and sustainability.
Today, more travelers and locals are asking an important question: Where does my food come from? At Tasca do Ricky, we believe the answer matters. That’s why we source our fish and shellfish from local suppliers who respect the traditions, rhythms, and nature of the Algarve coast. Here’s an inside look at how we choose our seafood—and why it makes such a difference.
Fresh From the Source: Ria Formosa and Algarve Waters
Faro is blessed with one of Portugal’s most unique ecosystems: the Ria Formosa Natural Park. This lagoon system is home to some of the country’s most prized seafood, including clams, oysters, cockles, razor clams, seabass, and dourada. Because these waters are constantly renewed by the tides, seafood from the Ria Formosa is known for its purity, flavor, and exceptional freshness.
Every week, we select our seafood from trusted vendors who work directly in the Ria Formosa or on the Algarve coast. Many of these partnerships have been built over years—sometimes decades—ensuring we receive the best catch of the day. When a fisherman calls to say the seabass is especially beautiful today, we listen.
Why Sustainability Matters to Us
Sustainability isn’t just a trend. It’s a way of respecting the sea that feeds us. The Algarve’s fishing traditions are centuries old, and preserving them means choosing seafood responsibly.
Here’s how we do our part:
1. Choosing seasonal species
Fish and shellfish have natural cycles. By choosing what is in season, we protect species during their breeding periods and maintain healthier populations. Seasonal seafood also tastes better—firmer texture, brighter flavor, and fresher aroma.
2. Working with small-scale fishermen
Instead of buying from large industrial suppliers, we prefer small, local fishermen who use traditional methods like nets and traps. These minimize damage to marine life and produce higher-quality catch.
3. Avoiding overfished species
There are moments when certain species become vulnerable due to over-demand. When that happens, we simply take them off the menu. At Tasca do Ricky, quality always comes before quantity.
The Chef’s Eye: How We Select the Best Seafood
Anyone can buy fish. But selecting the right fish requires skill, experience, and a bit of intuition.
Here’s what Ricky looks for every morning:
Bright, clear eyes
A fresh fish should look awake—not tired. Clear eyes are a sign that the fish was caught recently.
Natural sea smell
Real freshness never smells “fishy.” It smells like the ocean breeze at Praia de Faro.
Firm flesh
When gently pressed, the fish should spring back. Soft flesh is a sign of age.
Vibrant color
Whether it’s a dorada’s golden shimmer or a sardine’s silver glow, color tells a story of freshness.
These simple checks ensure that only the finest seafood reaches your plate.
How Local, Sustainable Seafood Enhances Flavor
The difference is easy to taste. Local fish travels less, meaning it stays firm, juicy, and naturally sweet. When you order a grilled dourada at Tasca do Ricky, it may have been swimming in Algarve waters just hours before.
Fresh, sustainable seafood also allows us to cook simply—olive oil, sea salt, garlic, lemon, fresh herbs. When the ingredients are perfect, you don’t need to hide them behind heavy sauces.
A Promise From Our Table to Yours
We are proud to serve seafood that reflects the best of Faro: its traditions, its nature, and its coastal spirit. When you dine at Tasca do Ricky, you’re not only enjoying a delicious meal—you’re supporting local fishermen, protecting the Algarve’s marine life, and tasting the true flavor of the region.
Fresh. Local. Responsible.
That’s how we believe seafood should be.
