Cephalopods
Cuttlefish
Pharaoh cuttlefish gives thick white mantle meat that holds its shape when grilled, fried in strips or cooked in its own ink.
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Fresh and frozen seafood since 1993
Wholesale fresh and frozen fish from Portugal
Gialmar buys at Portugal's main fishing ports, processes and freezes in its own IFS Food-certified plants and delivers in refrigerated trucks to wholesalers, food service, retail, processors and importers.
1993Founded
6Port branches
36Species in the catalogue
24hFresh sales desk
IFS FoodHACCPMSCFriend of the Sea (in progress)
1993 — three decades in fresh and frozen fish
Who we are
A family seafood business that grew into an industrial supplier
Gialmar was founded in 1993 by Gilberto Neves Coimbra, continuing the Coimbra family's long tradition in the fresh fish trade. Buying every kind of fresh fish at auction gave the company the scale to move into freezing and processing in 2003.
Today Gialmar is a national and international reference in fish and seafood. Our head office and industrial unit are in Tondela, freezing, processing and packing take place at Lajedo, and branches at the fishing ports keep us close to the catch.
About the companyProduct catalogue
36 species: pelagic fish, cephalopods and whitefish
Sardines, horse mackerel and mackerel; squid, cuttlefish and octopus; hake, monkfish, sea bass, seabream, tuna and more. Each product page lists the scientific name, presentations, supply mode and storage.
Pelagic fish
Horse Mackerel
A staple of Portuguese cooking: small horse mackerel is fried or marinated in escabeche, larger fish go on the grill.
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Whitefish & large species
Tadpole Codling
A white-fleshed codling from the Patagonian shelf, used as an affordable alternative to hake and cod in stews, bakes and fried steaks.
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Pelagic fish
Atlantic Chub Mackerel
Chub mackerel is a key raw material for Iberian canneries and an affordable oily fish for grilling whole or filleting for marinades.
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Cephalopods
Loligo Squid
Sourced from Californian, South African (chokka) and European Loligo squid, sized for rings, stuffing or grilling whole.
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Whitefish & large species
Axillary Seabream
Sold in Portugal as besugo, this plate-sized bream is grilled or oven-roasted whole and suits restaurants serving one fish per cover.
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Pelagic fish
Atlantic Mackerel
Rich in omega-3, Atlantic mackerel is in steady demand for hot-smoking, curing, grilling and Japanese-style saba dishes.
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Close to the ports, with our own cold chain
TondelaHead office and industrial unit
LajedoFreezing, processing and packing
6Branches at fishing ports
24hFresh fish sales desk
Sustainability
MSC certification and a lower-impact cold chain
Gialmar holds MSC chain-of-custody certification for certified lines and is working towards Friend of the Sea certification.
Recent investments made our industrial refrigeration more energy-efficient and are replacing cooling equipment that used harmful refrigerant gases.
Our sustainability approachOperations
From the auction to your cold store
Four links in one chain, all run by Gialmar.
Ports
Buying
Daily buying at the auctions of Matosinhos, Aveiro, Figueira da Foz, Peniche, Sesimbra and MARL (Lisbon).
Tondela
Head office
Commercial team, quality, logistics and industrial unit.
Lajedo
Plant
Freezing, processing and packing of fish and cephalopods.
Fleet
Cold chain
Refrigerated trucks for both fresh and frozen product.
Buyer guides
Guides for importers, wholesalers and food service
Practical articles on certification, cold chain and choosing species.
Hake fish: what it is, which fillets to buy and how to cook hake
What hake is, how it tastes, which cuts to buy and how to cook it.
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Monkfish guide: what it tastes like and how to cook monkfish tail
What monkfish tastes like and how to prepare tails, cheeks and liver.
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Sea bream vs sea bass: differences, taste and how to cook them
How sea bream and sea bass differ in look, taste and cooking.
Read the guide →Need a reliable seafood supplier in Portugal?
Tell us the species, presentation, volume and destination. We reply with availability and a quotation.