16-08-2024
In the vast Atlantic Ocean, there exists a mysterious creature that captivates the palates of fish enthusiasts worldwide: the black scabbardfish. With its distinctive shape and delicious flavor, this fish is a true delicacy for culinary lovers.
In this article, we will explore the black scabbardfish, from its physical characteristics to its nutritional value, and other curiosities.
The black scabbardfish, scientifically known as Aphanopus carbo, is a deep-sea fish (200 to 1700 meters deep) that can be found in the eastern Atlantic Ocean, from the Denmark Strait to the Madeira archipelago and the west coast of northern Africa. It may also appear in other areas of the Atlantic Ocean and, more rarely, in some locations in the Indian and Pacific Oceans.
This fish is easily recognized by its elongated and dark shape, with an iridescent black coloration (the fresher it is, the more iridescent it will be). It reaches maturity when it reaches 85 cm in length, and it can grow up to 145 cm long.
One of its most striking characteristics is its elongated lower jaw, resembling a sword, which is why it received its name. Its eyes and mouth are large, with the latter being filled with long, sharp teeth, resembling fangs.
This species also has a lateral line oriented downwards from the upper gill opening to the end of its body. It is a fish that doesn’t have scales.
The black scabbardfish can live up to 32 years old.
In terms of its diet, it is a predator that feeds on crustaceans, cephalopods, and other fish.
Its flesh is white and tender, with a mild flavor, making it extremely versatile in cooking.
The fishing of this fish is carried out through a system called horizontal longline. This is a type of line fishing, consisting of a strong and long main line, from which many other shorter secondary lines, separated at regular intervals, depend. Each of these ends in a hook. Floats (buoys) and weights (sinkers) are also part of this line gear, which are used to control its buoyancy and sinking.
The horizontal longline is considered one of the most selective fishing techniques, with a low bycatch percentage. For this reason, its impact on marine ecosystems is considered low.
It is also important to mention that the fishing of this fish is mainly carried out by fishermen from the Autonomous Region of Madeira (A.R.M.), where this species has a very high socio-economic importance. This fish in the A.R.M. represents 50% of the total species sold in its fish markets.
Although the black scabbardfish is mainly caught in Madeira Island, its fishing is also carried out in some other areas of mainland Portugal (mainly Sesimbra) and in the Azores.
The white, smooth flesh of the black scabbardfish, with a firm yet tender texture, is highly valued. It boasts a distinct and delicate flavor, making it ideal for various cooking methods, including grilling, roasting, steaming, and frying.
Its mild taste renders it a versatile ingredient that pairs well with a variety of seasonings and accompaniments. If you need inspiration, feel free to visit our recipe page.
What will largely contribute to the decision of which recipe to choose, will be the cut of the fish.
The available cuts in our company are as follows: Clean torso, torso with belly, long and clean fillet, long fillet with skin, long fillet with belly, long fillet with skin and belly, fillet, extra fillet, mini fillets, flitch, extra flitch, and little pieces (“migas”).
See all available options here.
In addition to its delicate flavor, black scabbardfish is also an excellent source of essential nutrients for health.
Despite being lean, its flesh is rich in omega-3 fatty acids, protein, potassium, phosphorus, calcium, magnesium, vitamin A, B12, and D.
The effects of these components on the human body are as follows:
The black scabbardfish is truly a wonder of the seas, with its delicious flesh and excellent nutritional value. If you haven’t had the opportunity to try this incredible fish yet, don’t miss the chance to include it in your next menu: contact us!