Peixe-espada grelhado or Grilled Black Scabbarfish
Do not be confused, this is NOT a sword fish... no matter how many Portuguese menus mistranslate it (I wouldn't put a sword in it either).
Dear foodies,
Today, we are thrilled to introduce you to a delicious and traditional Portuguese dish that is a must-try for fresh fish lovers - Peixe-espada Grelhado or Grilled Black Scabbardfish.
This dish is a fundamental meal in any seaside community, particularly in Madeira Island, where it is often served with simple sides like boiled potatoes, a fresh salad or vegetables. The secret to its deliciousness lies in the quality of the fish, which is sourced fresh from the Atlantic Ocean, and the simple yet flavorful seasoning, which allows the natural flavors of the fish to shine through (this is the key to a truly great fish).
The Scabbardfish has an extremely elongated body, resembling an eel. The snout is large with strong, needle sharp teeth. The color is a shiny metallic black matching the inside of the mouth and gill cavities. Despite its strange appearance it has a delicious buttery aftertaste and beautiful white colored meat when cooked.
Living at depths from 100 to 500 m, the Black Scabbard fish is native to the Northeast Atlantic Ocean, with the largest spawning zones being the Madeira and Canary Archipelagos. This easily explains why the dish is so deeply rooted in the maritime culture of Portugal, and has been passed down through generations of fishermen and cooks. It Is practically only found in Portuguese, Spanish and French Cuisine, where it is known as sabre noir (Coolest Sounding fish if you ask me).
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Thank you for joining us, and until next time.
Bom apetite!
Best regards,
Chef Ricardo Gaspar