{"id":815,"slug":"espada-preta-madeira-guide","title":"Espada Preta Madeira: Black Scabbard Fish & Banana Recipe","excerpt":"Espada preta Madeira guide: black scabbard fish with banana tips.","content":"Order a main course in Funchal and you will almost certainly see espada preta madeira on the menu, paired with fried banana. The fish looks alarming, long, black, eel-shaped, but it is the island's signature dish because nothing tastes like it. Here is what it is, how it reaches your plate, and where to order it.\n\n## What is espada preta and why is it served with banana?\n\n> Espada preta is the black scabbard fish (Aphanopus carbo), a deep-sea species caught almost nowhere else except the waters off Madeira. Cooks pan-fry the mild fillets in butter alongside halved bananas, and the fruit's sweetness balances the fish's soft texture, a combination locals insist works better than it sounds.\n\n## A fish found almost nowhere else\n\nThe black scabbard fish lives at depths of roughly 1,000 to 2,000 metres, so extreme a habitat that Madeira and the waters around Japan are the only places it is fished commercially. Never seeing sunlight, it has enormous eyes and a body built for pressure rather than speed: long, ribbon-flat, deep oily black. Locals call it the black gold of the island, and it is caught on baited long lines rather than nets, since the grounds are too deep for trawling. See it whole and startlingly long at the fresh stalls inside the [funchal food market at Mercado dos Lavradores](https://madeiracitypass.tripnly.com/blog/funchal-market-day-mercado-dos-lavradores/).\n\n## Câmara de Lobos, home of the catch\n\nMost espada preta lands at Câmara de Lobos, the fishing village west of Funchal whose painted boats head out before dawn to work the deep-water lines. The village hosts an annual Black Scabbard Fish Festival, and its harbourfront is lined with simple restaurants serving the catch the same day it lands, a cheaper, fresher stop than Funchal, pairing well with a seafood crawl among the [camara de lobos restaurants by the sea](https://madeiracitypass.tripnly.com/blog/camara-de-lobos-restaurants-by-the-sea/) around the marina.\n\n## How espada com banana is made\n\nThe classic preparation is simple. Fillets are marinated briefly in lemon juice, garlic, salt, and pepper, then floured and pan-fried in olive oil and butter until golden, just minutes given how delicate the flesh is. Banana halves go into the same pan, caramelising in the leftover fat, sometimes finished with passion fruit sauce. Boiled potatoes and salad round out the plate at most tascas.\n\n## Where to try it in Funchal\n\nSanta Maria Restaurante, on Rua de Santa Maria, is known for a version with passion fruit sauce and serves until 11pm daily, while Beerhouse on the marina (daily, 11am-11pm) and Casal da Penha, closed Sundays, both keep it on the menu. Check a wider roundup of the [best seafood in funchal](https://madeiracitypass.tripnly.com/blog/best-seafood-in-funchal/), since quality varies between kitchens.\n\n## Tips for first-time tasters\n\nOrder it as a main, not a starter, since the fillets are thin and a full plate is a full meal. If fish with fruit feels strange, ask for banana on the side; most kitchens plate it separately. It pairs well with local white wine or a round from one of the [traditional poncha bars in funchal](https://madeiracitypass.tripnly.com/blog/traditional-poncha-bars-in-funchal/), the rum-and-honey drink most Madeirans reach for with fish.\n\n## People Also Ask About Black Scabbard Fish\n\n### What does espada preta taste like?\n\nIt is a mild, white, flaky fish with a soft, buttery texture rather than a strong fishy flavour, part of why the banana pairing works. Most first-timers find it closer to cod or hake than anything bolder.\n\n### Is espada preta the same as swordfish?\n\nNo. Espada preta (Aphanopus carbo) is a different, much smaller deep-sea species from swordfish (Xiphias gladius), a large surface-dwelling fish caught worldwide.\n\n### Where does espada preta come from?\n\nIt is caught almost exclusively off Madeira, at depths between 1,000 and 2,000 metres, on baited long lines set by boats based mainly in Câmara de Lobos.\n\n### Is there an alternative for picky eaters?\n\nRestaurants serving espada com banana almost always offer espetada, the grilled beef skewer, plus standard sides like salad, rice, and potatoes for anyone skipping the fish.\n\n### Is espada preta sustainable to eat?\n\nIt is generally considered a well-managed fishery, caught on selective long lines rather than trawl nets, though it is worth ordering from restaurants that source it locally rather than imported substitutes.\n\nEspada preta madeira sounds like a mistake until it is in front of you, and it earns its place on nearly every menu because it tastes like nothing you can order back home. Try it fresh in Câmara de Lobos if you can, or order it confidently at any traditional Funchal restaurant, banana included.","author":"Yağmur Dudu","authorInfo":{"name":"Yağmur Dudu","bio":"Tripnly Global Ambassador · Travel Writer","avatarUrl":"https://ethical-car-b690d7e735.media.strapiapp.com/Yagmur_Dudu_rounded_b0517b520f.png","role":"","socials":{"twitter":"","x":"","instagram":"https://www.instagram.com/yagmurdudu/","linkedin":"https://www.linkedin.com/in/ya%C4%9Fmurdudu/"}},"date":"2026-10-15T13:59:47.256Z","category":"Food & Dining","imageUrl":"https://ethical-car-b690d7e735.media.strapiapp.com/Strapi_Article_Cover_Photo_2026_10_15_T165913_617_d6dfa499e0.png","imageCaption":"","readTime":6,"views":0,"isPopular":false}