Scabbard Fish


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).
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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.