Polvo à Lagareiro (roasted octopus drizzled with olive oil and garlic)
Learn how to prepare roasted octopus drizzled with olive oil and garlic using Brasmar products.
Refreshing mussels in their shells
Learn how to prepare refreshing mussels in their shells using Brasmar products.
Brasmar Group arrives at Tuttofood 2021
Between october 22nd and 26th, Brasmar will be present at the TuttoFood: an international food
Brasmar will be present at conxemar 2021
After a long interruption due to the pandemic, the Brasmar Group will be attending the
Codfish confit with fennel and orange purée
Learn how to prepare codfish confit with fennel and orange purée using Brasmar products.
Brasmar refreshes and modernizes its brand identity to communicate the essence of the sea
Brasmar, the current Portuguese releases to the market a new packaging for the “Brasmar” and
Director of the Norwegian Seafood Council for Portugal visits Brasmar
On 1 June, Brasmar hosted Johnny Thomassen, Director of the Norwegian Seafood Council for Portugal.
Brasmar renews “Sabor do Ano” award in octopus and codfish
Brasmar has just renewed the “Sabor do Ano” label for the 5th consecutive year in
Brasmar reinforces its position with acquisitions and an increase in production capacity
Brasmar takes the lead in the seafood industry. Interview by Logística Moderna, Vítor Gil Guimarães,
Brasmar Group increases its share capital in 9,95 million euros
The share capital increase of Brasmar was made due to a rearrangement of the social