The "Espada Preta" of Madeira
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Select any of the sections below to read or see more about the Madeira Black Scabbard Fish:
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Black Espada fish on crushed ice at the Funchal fish market

 

“Espada Preta” – The unique Black Scabbard fish of Madeira

Article sections:

1. How it all began
2. Câmara de Lobos - a fishing village is born
3. Discovery of the Black Scabbard
4. The fish habitat
5. Espada fishing tools
6. Espada Preta defined
7. Economic importance
8. Recipes
9. More photos
10. Credits for article material

No other dish served in Madeira defines Madeira cooking closer than this fish which should not be confused by the semantically similar but also traditional dish called "Espetada", which is a metal or laurel wood skewer spiked with salted beef cubes and bay leaf.

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Note:

The fish is known commonly as Black Scabbard in English or “Espada” in Portuguese. The correct common name in Portuguese is “Espada Preta” so as not to confuse with the “Espada Branca” (White Scabbard), which is also fished off Madeiran shores, albeit uncommon for this epipelagic species (fish that habitate closer to sea level) to be fished on a regular basis.

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