Fishy Madeira

Don't go too close!

They're fond of fish in Funchal. Here's one near the cruise ship terminal outside the CR7 Pestana Cristiano Ronaldo hotel made entirely of debris collected from the sea. From a culinary perspective we ate some wonderful fish including varieties that we are familiar with such as tuna, bream, sardines, hake, calamari, etc., but we also came across locally popular specialties such as Parrot Fish, Black Scabbard, Cusk, Corvina and Nile Perch. Thinking that these might all be locally caught we found that in fact only the Parrot Fish and the Black Scabbard came from Madeiran waters. The dastardly Black Scabbard is found deep down in the ocean and is a strange looking creature with big eyes and long sharp teeth - at the Funchal fish market we found the fishmongers cutting the heads off and they were selling them separately - must be for some tasty Portuguese fish stew!

Chips as well perhaps?

Here's a jolly row of Black Scabbard fish on the slab at the market with a tuna steak sitting behind them at the top of the picture. They are a good metre or so long so you can get plenty of the firm flesh from one fish and very tasty this is too. They live about a mile beneath the sea surface but rise up at night to feed on all sorts of other marine life, so presumably that's when the fishermen can snaffle them. The other strange fish that we found at our hotel restaurant was the Nile Perch, this is a large freshwater fish very common in lakes and rivers in Africa. Again it's a firm fleshed species and can reach 2 metres in length. One night the restaurant buffet display of fish one night featured just one of these huge things. Two of these could certainly feed a multitude!

Another strange export form America!

And along with the various interesting fish we were served a variety of vegetables, many of these are fairly commonplace such as carrots and potatoes but some foxed us a little. The Madeiran chefs are big into something they call Christophene, this consisted of pale green slices of something that looked like marrow but was firmer and a little chewy. On further investigation we found examples of Christophene at the local market, I thought I'd seen these before, they're called Chayote elsewhere and are widely used in South American cooking. America  is indeed where they originated - maybe the name of this vegetable is connected to Christopher Columbus? They are now grown worldwide and in Australia, where apples are hard to grow, McDonalds made their apple pies with Chayote instead of apple - or so the urban legend goes!