Black scabbardfish

Sabre noir

What it is

It is fished off Madeira on longlines set a kilometre and more down, and comes up jet black with eyes the size of coins; the black is a loose skin pigment that comes away on your hands. The island eats it fried with a fried banana beside it, a pairing that sounds like a dare and is on every menu there.

In the kitchen

The flesh comes off in long boneless strips and is very soft: flour it and give it a minute a side in hot oil. Longer and it goes to threads; there is no second chance with this fish.

Goes with

Banana Garlic Lemon T55 flour Olive oil Egg Passion fruit Black pepper

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