A long, thin fierce looking deep-sea fish found as far down as 1000m in both cold and warm waters around the Atlantic, Mediterranean and Pacific. There are two main species of Scabbard – black and silver – and it is sometimes known as Sabre Fish (and incorrectly as Ribbon Fish or Cutlass Fish). Much is caught off the island of Madeira using long lines dyed black, where they and the Portuguese know and love it as Espada. Usually around 1-2kg, Scabbard has soft, delicately flavoured white meat. It is usually skinned then filleted or steaked and baked, grilled or pan-fried.