What is the long fish in Madeira?

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.



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Fish that can be found in Madeira Archipelago undersea
  • Devil Rays. Manta Ray Manta birostris.
  • Eagle Rays. Eagle Ray Myliobatis aquila.
  • Stingrays. Round Stingray Taeniura grabata.
  • Butterfly Rays. Butterfly Ray Gymnura altavela.
  • Electic Rays. Marbled Electic Ray Torpedo marmorata.
  • Skates. ...
  • Lizard Fish. ...
  • Moray Eels.


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Some species are very rare to spot, such as orcas, they only pass Madeira during their transit to other waters. So the chance of seeing them is very small.

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The temperature, visibility and transparency of the water, as well as the immensity and variety of marine life, make this a unique place for swimming. On the north coast, the deep blue sea is lively and dynamic, while on the south coast you can discover a calm, transparent sea with gentle waves.

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Azores: Giant sunfish recorded as world's heaviest bony fish A giant sunfish weighing nearly three tonnes, discovered in the Azores archipelago in Portugal, was named the world's largest and heaviest fish.

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Lisbon's Best Seafood Restaurants. Embark on a culinary voyage to discover the best seafood restaurant in Lisbon, where the ocean's bounty is celebrated with unparalleled passion and flavor. In a city that's nestled by the sea, Lisbon's best seafood is a symphony of fresh catches and traditional culinary craftsmanship.

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The Portuguese have three meals a day, between 7:30 and 10 a.m. we have breakfast, consisting of drinking coffee or fruit juice with toast or a sandwich. The main meals are lunch, between 12:00 and 2:30 p.m., and dinner between 7:30 and 10:30 p.m.

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“Coral” Beer A beer called “Coral” is produced by the Madeira Brewery, which dates from 1872. Manufactured from the best malts of Czech origin, fermented and ripened at low temperatures. It has a pale golden colour, a clean, aromatic flavour, a light body and a pleasant aroma loved by locals.

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