No translation exists for “Lapa-mansa”. They are mollusks belonging to the Patellidae family. They live in the inter-tidal zone, where the waves crash against the rocks, feeding on algae between 0m and 10m. These algae, present in the Azorean Waters, are responsible for the characteristic flavor of this species.
It is also interesting point out that the best exemplars are those that inhabit in the northern areas of the Islands, because the predominant tides are from northwest, stimulating their growth and making it difficult to harvest them.
There is an extended closed period between October 1 and April 30.
Their harvest is carried out in apnea in the inter-tidal zone using a modified knife. One by one, the harvester can legally get up to 80kg a day. Only a few licensed professionals can develop this dangerous activity.
It has an excellent consistent meat, although it is more tender than “lapa-brava” (“yellow” Limpet). Usually is less common than the latter, thus they are not sold separately.
Due to their characteristics they are also traditionally used for cooking the “afonso de lapas” recipe and limpet rice.
It is mostly grilled on the plate. We suggest not to overcook it or to cook with high fire, so the texture doesn’t become rubbery. If frozen, it must absolutely unfreeze complete, for the same reasons. Also, we suggest using butter and red pepper past from Azores, due to its properties.