Either black or silver, the scabbard fish is a long fish is a Madeiran speciality as it is caught in large quantities in its waters. It is often incorrectly translated as swordfish, which is a quite different fish. Ithe scabbard fish has well flavoured, delicate, flaky white flesh with good texture. Because of its great length it can really only be dealt with by cutting it into pieces, after which it may be fried or grilled, but it also has good firmness for use in stews.
