If you’re learning Portuguese and love seafood (who doesn’t in Portugal?), you’ve probably seen these names pop up on menus or at the market. They all sound like swordfish… but they’re not all the swordfish.
Even online translators get it wrong, so let’s clear up the confusion.
🖤 Peixe-espada preto – Black Scabbardfish
Peixe-espada is known in English as black scabbardfish (Aphanopus carbo). It’s long, thin, black, and quite terrifying-looking—like an eel with a sword complex! But don’t let the appearance fool you: it’s a beloved delicacy in Portugal, especially in Madeira, where it’s often served with banana frita 🍌 or maracujá sauce.
You’ll also find peixe-espada on mainland Portuguese menus, often grelhado (grilled) or frito (fried).
🗣️ Vocabulary tip:
- peixe-espada preto = black scabbardfish
- filete de peixe-espada = fillet of scabbardfish
🤍 What is peixe-espada branco?
Peixe-espada branco is the silver scabbardfish (Lepidopus caudatus). It has a long, flat, ribbon-like body and shiny silver skin. Less dramatic than its black cousin, but still a bit of an odd-looking fish!
In terms of taste, it’s a mild, white fish, flaky and soft when cooked. It’s a popular choice in mainland Portugal, especially in family-run tascas and at local markets. You’ll often find it grelhado (grilled) or frito (fried) and served with boiled potatoes, rice or salad.
It’s generally more affordable and accessible than either the black scabbardfish or swordfish, making it a go-to for many Portuguese households.
🗣️ Vocabulary tip:
- peixe-espada branco = silver scabbardfish
- filete de peixe-espada branco = fillet of silver scabbardfish
- peixe-espada frito/grelhado = fried/grilled silver scabbardfish
🗣️ Language tip:
Even though both are called peixe-espada, they’re different species. You’ll often hear fishmongers say “preto ou branco?” when you ask for peixe-espada.
🗡️ Espadarte – Swordfish
Espadarte is the swordfish (Xiphias gladius), a powerful ocean predator with that iconic long, flat “sword” snout. It’s more meaty and steak-like, a bit like tuna. In Portugal, it’s usually served grelhado with a squeeze of lemon.
It’s not as common as peixe-espada on everyday menus, but you’ll definitely find it at fish markets or more traditional marisqueiras.
🗣️ Vocabulary tip:
- posta de espadarte grelhado = grilled swordfish steak
- espadarte fresco/congelado = fresh/frozen swordfish