Peixe-Espada Preto
Black scabbardfish, deep-fried or baked — the strange, deep-sea fish that Madeira made its own.
A deep-sea marvel that possesses a terrifying appearance and a delicate, snow-white heart. It is the most uniquely Madeiran fish on the menu.
The flavor is shockingly mild and elegant, completely belying the creature’s prehistoric and fearsome exterior.
Where it comes from
Caught at depths of up to one thousand meters, the black scabbardfish was once ignored by fishermen due to its monstrous look. Decades of local experimentation turned it into a culinary icon, with the clever combination of banana serving to balance the fish’s distinct mineral profile. It represents the island's successful adaptation to the harsh, challenging environment of the Atlantic shelf.
The dish
The fish is typically battered and fried, served alongside a sweet, caramelized banana that creates a strange but brilliant synergy of salt and fruit. The flesh is lean and moist, flaking perfectly under the fork while the golden, crispy skin adds a necessary savory contrast.
Key ingredients
- 01Black scabbardfish
- 02Banana
- 03Flour
- 04Lemon
- 05Garlic
When to eat it
Always at its best when caught fresh from the deep waters, appearing daily on the menus of coastal harbor towns.
Why you might skip it
Squeamish diners may struggle with the visual reality of this deep-sea inhabitant, which is sometimes presented head-on.
Good to know
Head to the fish markets of Funchal early in the morning to see the haul, then dine at a nearby restaurant in the old town.
Serve with
Blandy's Wine Lodge
The Blandy family's Madeira lodge in central Funchal — the oldest and most visitor-friendly of the Madeira lodges, with a museum, cooperage and guided tastings spanning the four grape styles from dry Sercial to rich Malvasia.
D'Oliveiras
A historic Funchal lodge holding extraordinary old stocks of Madeira dating back to the 1850s, beloved by serious Madeira collectors; small, old-school and the place to taste very old vintages.
Eat
Bolo de Mel
A dark, spiced honey and nut cake — Madeira's great sweet, originally made with sugar-cane molasses.
Bolo do Caco
A flat, round sweet-potato bread cooked on a hot stone — Madeira's everyday bread, and the base of its best sandwich.
Espetada
Beef skewers grilled over wood and basted in garlic butter — Madeira's signature meat, eaten at the table from the skewer.
Where to find it
Funchal
Madeira's capital — a bay city of markets, gardens, wine lodges, and a tiled old town with a spectacular New Year's fireworks show.
Madeira
A subtropical volcanic island of levadas, peaks, Laurisilva forest and a year-round spring climate — a destination guide in itself.