The silver scabbardfish (Latin: Lepidopus caudatus) has an other-worldly appearance. Its huge, round eyes with their jet-black pupils seem at odds with the thin, eel-like shape of the scabbardfish. Its glossy skin is scale-free and so soft and delicate that the underlying, strong muscles with their light structure are clearly visible, like an athlete's six-pack.
The scabbardfish lives at an ocean depth of around 200 to 400 metres, mainly in warmer waters such as off the coast of Portugal or the Azores. It hunts its prey (squid, fish and crustaceans) in the overhangs of the continental plates.
Scabbardfish can be fried. However, it lends itself particularly well to grilling - grilled scabbardfish is a unique speciality.
Scabbardfish has an excellent natural flavour and should only be lightly seasoned. It goes particularly well with bread, potatoes, grilled vegetables or all kinds of salads.
Flavour and texture
The flesh of the scabbardfish is extremely flavoursome and has a firm structure.
It tastes outstanding on its own, and should never be over-seasoned.
Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.