Madeira, an island in the middle of the Atlantic, is a paradise for seafood lovers. With a deep-rooted fishing tradition, most of the fish served here is caught using sustainable and artisan techniques—small nets, hand lines, and longlines, depending on the species. Unlike mass-produced aquaculture fish found elsewhere, Madeira’s seafood is fresh, wild, and packed with flavour. If you’re visiting, here’s a guide to the must-try fish and how to enjoy them.
Espada (Black Scabbardfish) – The icon of Madeira
One of the island’s most famous fish, the black scabbardfish, or espada preta, is a deep-sea species found at depths of up to 1,500 meters. Despite its eerie appearance, it is a local delicacy. Traditionally served with banana and passion fruit sauce, its tender white flesh pairs beautifully with the sweetness of the fruit. I prefer it grilled or in a tomato-based stew (caldeirada); you can try a good one in Cachalote, Porto Moniz.
Atum (Tuna) – Fresh, local, and sustainable
Madeira is one of the best places to eat tuna, particularly bigeye tuna (atum patudo). Unlike mass-farmed tuna, which is common in sushi restaurants worldwide, Madeira’s tuna is caught using longlines, ensuring sustainability and premium quality. It’s best enjoyed grilled, seared, or in traditional bife de atum, where it’s served with fried cornmeal cubes (milho frito).
Bodião (Parrotfish) – A colorful surprise
This vibrantly colored fish, often found in Madeiran waters, is a local favorite for grilling. Parrotfish (bodião) has a mild and slightly sweet flavor, making it a great introduction to the island’s seafood for those who prefer lighter-tasting fish.
Lapas (Limpets) – A unique seafood experience
Not exactly a fish, but a seafood must-try, lapas (limpets) are a true Madeiran specialty. These small shellfish are grilled with garlic butter and fresh lemon juice, offering a simple yet intensely flavorful experience that pairs perfectly with a cold beer or a glass of local white wine. I prefer them at home without the garlic so that you can taste the sea best.
Chicharros (Horse mackerel) – A simple delight
Chicharros are small mackerel-like fish that are often deep-fried whole and sometimes served with a tangy vinaigrette – this is unique to madeira and iconically called Molho de Vilhao. This means the villagers sauce. Loved for its crispy texture and bold, rich flavor, a plate of chicharros fritos makes for a perfect appetizer or casual meal. My favourite place is in Madalena do Mar: Casa de Pedra.
Avoid imported and farmed fish and choose local
To get the best seafood experience, avoid imported fish such as freshwater species like dourada, cod, salmon, truta etc…, which are often farmed in aquaculture facilities or imported. These lack the flavor and texture of Madeira’s wild-caught fish.
Final thoughts
Eating fish in Madeira is not just about enjoying great flavors—it’s about experiencing an island tradition that has been passed down for generations.
The combination of fresh, sustainably caught seafood and simple yet delicious cooking methods ensures that every meal is a highlight of your trip.
So, when in Madeira, embrace the local seafood culture on a private tour, and always let your guide know what you might want to try for lunch so that your exclusive tour can be tailored for the best gastronomic experience.