Almiro Sousa

Almiro Sousa bargains fish and freshwater shellfish for over 30 years.

As long as they have quality, he gets them where it’s needed, but his headquarters are located in a deactivated salt pan, in the outskirts of Alcochete.

“They get on well in this environment” explains. By this environment, is meant a plot of land of about 300 hectares, 200 of them of water, where is partner, Victor Vega, a Sevillian who has been in Portugal for a decade and a half, puts all his knowledge at the service of the creation of eels and ditch shrimp, a tiny little shrimp that for the majority of Portuguese is bait, but for the Spanish is a snack. “That’s why we export 80 or 90% of our production” Victor justifies, who before coming to Portugal studied the matter, in this case, eels, angulas and ditch shrimps, in South America and North Africa.

He and his helper, Francisco Salvação, are responsible for ensuring that the product develops in conditions, before being caught - particularly during Spring and fall – and sold. Always under the watchful eye of horses and some ducks. “we raise them, but then the foxes here, keep them” Therefore, each one with his livelihood.