Peixe espada preto and Sole are different fish, but they're close enough in the kitchen to stand in for one another.
Trichiuridae
Peixe-espada-preto
Peixe-espada-preto is the black scabbardfish — a long, ribbon-thin, jet-black deep-water fish with enormous eyes and teeth, caught on longlines set 800 to 1,200 metres down off Madeira and the Azores. It looks alarming and tastes nothing like it looks: the flesh is white, soft, almost boneless and very mild, closer to a delicate white fish than to anything oily. In Madeira it is the local dish, espada com banana, fried in a light coating and served with fried banana and passionfruit, a combination that sounds implausible and works. It is also common in Lisbon fish markets. The name causes constant confusion in Portuguese: peixe-espada is not espadarte. Espadarte is swordfish — a large, meaty, steak-cut pelagic fish grilled like tuna — while this is a soft-fleshed deep-sea fish usually sold as thin fillets. They are not substitutes for one another.
Full guide →Soleidae
Sole
Common sole is a flatfish with fine, white, delicate flesh and a mild, sweet flavor. It is one of the most prized fish in classic French and Spanish cuisine, and is often the most expensive fish at the market. The classic preparation is meunière — dusted in flour and pan-fried in butter with lemon. It is typically sold whole or as fillets and requires careful, gentle cooking.
Full guide →Both are delicate white fillets fried in a light coating — sole is firmer and holds its shape better, scabbardfish is softer and cheaper.
| Country | Peixe-espada-preto | Sole |
|---|
| 🇺🇸United States | Black scabbardfish | Sole |
| 🇬🇧United Kingdom | Black scabbardfish | Dover sole |
| 🇫🇷France | Sabre noir | Sole |
| 🇪🇸Spain | Sable negro | Lenguado |
| 🇦🇷Argentina | — | Lenguado |
| 🇲🇽Mexico | — | Lenguado |
| 🇵🇹Portugal | Peixe-espada-preto | Linguado |
| 🇧🇷Brazil | — | Linguado |
| 🇮🇹Italy | Pesce sciabola nero | Sogliola |
| 🇩🇪Germany | Schwarzer Degenfisch | Seezunge |
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