A long, thin fierce looking deep-sea fish found as far down as1,000 metres in both
cold and warm waters around the Atlantic, Mediterranean and Pacific. There are
two main species of Scabbard – black and silver – and it is sometimes known as
Sabre Fish (and incorrectly as Ribbon Fish or Cutlass Fish).
Much is caught off the island of Madeira using long lines dyed black, where they
and the Portuguese know and love it as Espada. Usually around 1 to 2kg,
Scabbard has soft, delicately flavoured white meat. It is usually skinned then filleted
or steaked and baked, grilled or pan-fried.