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Culinary pleasures
Of this, you find an almost infinite
richness here. Fish plays a big role here of course. The so named "Espada"
is the most favourite. This is an almost endemic fish, because besides here it is only to be found in Japanese waters. The special at
him is not only its exceptionally good taste, which stands in the diametrical contrast by
his look. He never sees the daylight, even then,
when he is caught. How this is possible? The Espada, also called black
scabbard fish, lives in a depth of 2000 meters. At night,
he come up for hunting on 1.500 - 1.200 meters depth, and this turns him into
the undoing then, when the fishers get him with their rods. If the fish pulled up then,
his lung bursts (same principle as the plunger-illness). The fish therefore
is already dead before having arrived above. A sad story, but when he lays on
your dish, that plays no more role anyway. It simply tastes too fantastic. The madeirian know about 365 recipes for this fish.
Another pleasure is the "Espetada". This is no misspelling regarding the sword-fish. The similarity is only in the name, because this is a meat-skewer and the national food of Madeira. It is about an one meter long skewer from laurel-wood. In want of the same it can be also one from metal. Everywhere on Madeira, there are grill-places, that are equipped with halved oil-butts, in which the skewers are grilled over open fire. The meat is rolled in a particular spicy mix from sea-salt, garlic and other seasonings, and is the reason-food quintessential. It is served to each opportunity, and there are many. Beside numerous religious holidays, each village still has its own parties. They can last three days once then. Often, they serve the famous Madeirawine. There is also normal red - or white wine, that may not name itself "table wine" on the international parquet because of the supposedly bad quality. This deficiency doesn't open up a normal-drinker however at all. Another "highlight" is the Poncha. This is a mix from sugarcane-schnapps, white rum, lemon-juice and sugarcane-syrup. There are as well other mixtures, but this is the classic variant. The madeirian say approximately the following about it: "Drink one, and you are fine. Drink two, and suddenly you can perfectly speak Portuguese!" After the pleasure of this power-drink you are tended to believe him. Not hard-drinking travelers can be happy. They will soon have overcome the language-barrier.
You should not let yourself escape a visit of an Espetada-Restaurant. And if you want a cheap souvenir, you don't wash your clothes, that you carried. One says, the durability of this "smelling memory" lasts one year approximately. Exaggerated, however. After three days "losing" on the balcony, the clothes were not to be weared again, but at least however movable.
Espetada, the meat-skewer
Espada, the black scabbard fish
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