Group · Fish
Scabbardfish
The scabbardfish (known in French as sabre) is a deep-sea fish with a long, flat, silvery body and no scales. Caught mainly around Madeira and in the Bay of Biscay, it is widely eaten in Portugal and increasingly in France.
In terms of nutrition facts, raw: 125 kcal per 100 g, with 18 g of protein and 5.9 g of fat. It provides 270 mg of potassium, 150 mg of phosphorus and 3 mg of vitamin B3 per 100 g, with 0.28 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 125 kcal |
| Kilojoules | 524 kJ |
| Protein | 18 g |
| Fat | 5,9 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Phosphorus150 mg21 %
- Vitamin B33 mg19 %
- Potassium270 mg14 %
- Vitamin B10,14 mg13 %
- Vitamin B20,13 mg9 %
- Iron0,6 mg4 %
- Calcium12 mg2 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is a medium-fat fish. With 5.9 g of fat per 100 g, it sits between lean white fish and oily fish. It therefore contributes in part to the weekly intake of omega-3 fatty acids.
Its delicate flesh flakes easily. Cook it briefly in a frying pan, three minutes per side for a fillet, or in a parcel. It fillets without an awkward central bone, which is a real convenience.
The black scabbardfish is the most common version. Its black skin and impressive teeth make it recognisable. In Madeira, it is traditionally served with fried banana.
Deep-sea fishing: a sustainability issue. Like grenadier, it is a deep-water species that grows slowly and is therefore vulnerable. Longline fishing for it is, however, more selective than trawling.
125 kcal for 18 g of protein. A decent ratio, below the lean white fish but with the advantage of the fatty acids.