Description: It is a traditional preserve, consisting of tuna and the sauce of the variety, presented in aluminum or tinplate cans of 125 g, 250 g or 1 kg in weight, rectangular, cylindrical or oval. Tuna is presented in slices, fillets, pieces, pieces or crumbs. Depending on the colour, it is declared as light, half light or dark. Canned sangacho is made up of the muscle tissue that accompanies the lateral line of the tuna and has a lower commercial value.

Description: Canned sardines consist of sardines with skin and bone, headless, gutted, without a tail fin, trimmed or not, arranged in reverse symmetry and covered with olive oil or another sauce. The boneless or skinless and boneless preserves are identical to the previous one, and the sardine is presented according to the description. Sardine toutiços are made up of the whole anterior portions, of a length of not less than 3 cm, resulting from the trimming of large sardines.

Description: Mollusk of the genus Patella, which appears in the in-tertidal zone, on rocks. There are mainly two distinct varieties: the Lapa Brava (Patella aspera or P onlissiponesais) and the Lapa Mansa (P. candei). Lapa Brava is caught up to 6 m deep, and can oc-casionally reach 15 m. It can reach 10 cm and has a yellowish color. This is the most commercialized variety. The Lapa Mansa is usually smaller and is caught at low tide. It has grayish flesh.

Description: Crustacean of the species Scyarides latua (locust lob-ster tobater).

Description: It is a product resulting from the scaling, salting and drying of cod of the species Gadus morhua. The indication 'Produced in accordance with the Portuguese tradition', translated into the language of the country in which the product is marketed, must appear on the labelling.

Description: Elongated body, thinned to the back. The gill openings are close to the mouth. They measure about 1m at most, have two small dorsal fins and the skin has small brownish spots and very close together. Its weight is about 1 kg.