What's Spatulidda o Pesce Sciabola? Silver Scabbard Fish

One of my favourite fish is "pesce sciabola", in Sicilian spatulidda.
Most non-Italian guests, when I cook this fish in my cooking classes, ask me what it is.
I answer saying that in English the name is scabbard fish, but it doesn't seem to ring any bell at all.

So I thought about writing a small post with pictures to explain a little bit more.

This fish is a long, thin deep-sea fish found as far down as 1000m in both cold and warm waters around the Atlantic, Mediterranean and Pacific.n So you should be able to get it in most places, provided they fish it ;)!

There are two main species of Scabbard - black and silver - and it is sometimes known as Sabre Fish (and also as Ribbon Fish or Cutlass Fish).

Usually around 1-2kg, Scabbard has soft, delicately flavoured white meat which is great simply grilled, baked or pan-fried.

I often cook it filleted in rolls, which I like to call "turbanti" (turban). In the pictures below two of my favourite recipes: a Sicilian classic one and a more delicate one with modern Sicilian flavours.

The classic recipe includes bread crumbs, grated cheese, capers and tomatoes.

My modern version of "turbante" includes orange marmalade, buffalo mozzarella, acacia honey and a sprinkle of ground pistachio nuts.

Whatever, your favourite recipe might be, this is a fantastic versatile fish and I encourage you to look for it at your local fish market or come to Sicily to enjoy it.