Espada Fish

Scientific classification
Kingdom:

Animalia

Phylum:

Chordata

Class:

Actinopterygii

Order:

Perciformes

Family:

Trichiuridae

Genus:

Aphanopus

Species:

A. carbo

Binomial name
Aphanopus carbo
Lowe, 1839

The black scabbardfish, Aphanopus carbo, is a bathypelagic cutlassfish of the

family Trichiuridae found in the Atlantic Ocean between latitudes 69 N and 27 N at
depths of between 180 to 1,700 m (591 to 5,577 ft).[1] Its length is up to 110 cm (3.6 ft),
but it reaches maturity at around 80 to 85 cm (2.62 to 2.79 ft).

The black scabbardfish is a fish with a body that is extremely elongated. The body
height is about one-eight of the standard length, which is up to 1.1 m (3.6 ft). The snout
is large with strong fang-like teeth. The dorsal fin has 34 to 41 spines and 52 to 56 soft
rays. The anal fin has 2 spines and 43 to 48 soft rays. The pelvic fins are represented
by a single spine in juveniles but are entirely absent in adults. The color is a coppery
black with an iridescent tint. The inside of the mouth and gill cavities are black.
Juveniles are believed to be mesopelagic,[2] living at depths from 100 to 500 m (328 to
1,640 ft).
The black scabbardfish is bathypelagic by day but moves upwards in the water column
at night to feed at middle depths on crustaceans, cephalopods and other fishes, mostly
grenadiers, codlings (family Moridae) and naked heads (family Alepocephalidae). The
black scabbardfish coexists spatially with aphanopus intermedius Parin, which is a
species commonly known as the intermediate scabbardfish. The narrow, elongated
body of the black scabbardfish, along with its pointed head and long dorsal fin, are
adapted for fast swimming. This fish has a large terminal mouth with large fang like
teeth for efficient predation. In order to camouflage well, it has a coppery-black
coloration with an iridescent tint. The fishs large eyes which have a diameter of 1/5-1/6
of the head length, are of such a large size to facilitate sight in low light.[3] They
become sexually mature at a length of about 80 cm (31 in). Both the eggs and the
larvae are pelagic, drifting with the plankton.[2] In general, the size distribution moves
towards higher values from north to south of the NE Atlantic.[3] Eggs and larval stages
of this fish are unknown and juvenile fish are rarely caught.[4] Juveniles, however, are
reported to be mesopelagic. The life cycle of black scabbardfish is unknown, but the
most common hypothesis is that one single stock undertakes a large scale clockwise
migration around the NE atlantic. Spawning is restricted to certain areas including
Madeira, the Canary Islands, and possibly further south. The juvenile black
scabbardfish stay to feed and grow for a few years in the fisheries south of the Faroe
Islands and the west of the British Isles. Afterwards, the juveniles then move south
towards mainland Portugal and even further south to the spawning areas. The most
recent studies indicate that the maximum age of the black scabbardfish from Madeira
was about 14 years and the maximum age in Mainland Portugal was about 12 years. As
opposed to most shelf demersal and pelagic commercial fish, the black scabbardfish
exhibit a slow growth rate in adults. This slow growth rate results from energy
investment of growth and reproduction.
The black scabbardfish is an iteroparious species, meaning it can spawn multiple times
throughout its life. It is also a total spawner, meaning that it releases all of its eggs in
one single event per breeding season. It also exhibits determinate fecundity, meaning
that all of the eggs are oocytes in the ovary before spawning. The females are expected
to be able to spawn for a period of 8 years., however, skip spawning may occur. If nonreproductive males are mixed with spawning adults, the females will choose to allocate
their energy towards large scale migration and growth and participate in skip spawning.

The mature and spawning adult fish have only been observed in the last quarter of year
in certain set of locations including Madeira, the Canaries, and the northwest coast of
Africa. The gonadosomatic index is higher for the same body length in the black
scabbardfish located around Madeira as opposed to off Mainland Portugal or to the
west of the British Isles. This occurrence may be due to the areas lacking intrinsic and
extrinsic factors that condition the maturity process in these areas.[3] According to
recent studies, developing females are dominant from April to August, and the
reproduction period lasts from September to December with a prevalent number of prespawning and spawning females during this period. From December to March the
majority of females are post-spawning. As for developing males their presence in seen
throughout the year, however, mainly from March to August. Pre-spawning males are
more abundant from July to November. Similar to the females, post-spawning males are
prevalent from December to April. Generally, developing females are prevalent in
Madeiran waters around spring and their reproductive cycles continue in this area,
whereas mainland Portugal females begin to suffer from a generalized atresia from July
on.

Bourbon Chicken

INGREDIENTS
2lbs boneless chicken breasts, cut into bite-size pieces
1 -2tablespoon olive oil
1garlic clove, crushed

teaspoon ginger

teaspoon crushed red pepper flakes

cup apple juice

cup light brown sugar

2tablespoons ketchup
1tablespoon cider vinegar

cup water

cup soy sauce

DIRECTIONS
1. Editor's Note: Named Bourbon Chicken because it was supposedly
created by a Chinese cook who worked in a restaurant on Bourbon
Street.
2. Heat oil in a large skillet.
3. Add chicken pieces and cook until lightly browned.
4. Remove chicken.
5. Add remaining ingredients, heating over medium Heat until well mixed
and dissolved.
6. Add chicken and bring to a hard boil.
7. Reduce heat and simmer for 20 minutes.
8. Serve over hot rice and ENJOY.

To Die for Crock Pot Roast

INGREDIENTS1(4 -5 lb) beef roast, any kind

1(1 1/4 ounce) package brown gravy mix, dry

 1(1 1/4 ounce) package dried Italian salad dressing mix

1(1 1/4 ounce) package ranch dressing mix, dry

cup water
2

DIRECTIONS
1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Oven-Fried Chicken Chimichangas

INGREDIENTS
2

cup picante sauce or cup your favorite salsa

2

1teaspoon ground cumin

teaspoon dried oregano leaves, crushed

2

1 cups cooked chicken, chopped

1

 1cup shredded cheddar cheese

2green onions, chopped with some tops (about 1/4 cup)
6(8 inch) flour tortillas
2tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

DIRECTIONS
1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and
onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400F for 25 minutes or until golden.
7. Garnish with additional cheese and green onion and serve salsa on the
side.

SUMAN MORON (CHOCOLATE MORON)

Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground
glutinous rice also known as malagkit being cooked in coconut milk. Moron can either be
mixed or plain with cocoa or chocolate.
Ingredients :
o
1/2 cup malagkit (glutinous) rice
o
1-1/2 cup ordinary rice
o
3/4 cup coconut milk
o
1-1/2 cup sugar
o
1 cup chocolate or cocoa (any brand)
o
banana leaves, wilted over fire
o
melted butter
o
string
(Cooking Chart)

Cooking Procedures :
1.
2.
3.
4.
5.
6.

Soak over night the malagkit and ordinary rice. Grind the following day.
Soak both ground rice in coconut milk until soft. Add sugar and the
chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush the
leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all
are wrapped.
Cook/steam for half an hour in a double boiler container or a steamer.

GUINATAANG BILO-BILO

Ingredients :
o
o
o
o
o
o
o
o

1 cup glutinous rice flour

1/2 cup dried tapioca pearls
2-1/2 cups coconut milk
10 cups water
2-1/2 cups sweet potato, peeled and cubed
1 cup sugar
3 ripe saba (plantain) bananas, sliced into rounds
5 fresh or canned jackfruit, cut into strips

Cooking Procedures :
1.

Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a
bowl; mix well. Form into small balls, about 1/2 in. diameter. In a pot, pour
8 cups of water and bring to a boil. Drop each balls in the boiling water;
cook for 5 minutes or until they float. Remove rice balls; set aside.
2.
Boil tapioca pearls in the same pot over medium heat until soft and
translucent. Drain and set aside.
3.
In a saucepan, combine 2 cups of coconut milk and 2 cups of water;
bring to a boil. Add sweet potatoes; cook over medium heat for 15

minutes. Add cooked tapioca, sugar and cooked rice balls; cook for 10
minutes.
4.
Add jackfruit strips and banana rounds; cook for 5 minutes until
everything is tender. Add the remaining 1/2 cup of coconut milk; bring to
boil. Reduce heat to low; simmer for another 3 minutes.
5.
Ladle onto individual bowls; serve warm or chilled this guinataang bilobilo.
6.
Serves 4.

MARUYA I (BANANA FRITTERS)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines.
I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their
where times that after siesta, my mom will cook us maruya in our merienda before playing
outside during summer time.
Ingredients :
o
o
o
o
o
o

1/2 cup flour

3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
3 ripe saba (banana plantain), peeled and sliced lengthwise

o
o

2 cups vegetable oil

flour, for dredging sugar

Cooking Procedures :
1.

In a bowl, sift together flour, baking powder and salt. Add milk and
egg, beat until smooth.
2.
Heat oil in a frying pan (or a large saucepan) over medium heat.
3.
In batches, roll banana slices in flour and then dip in batter. Fry in hot
oil until golden brown.
4.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

CREAM OF MUSHROOM SOUP RECIPE

Ingredients
4 Tbsp olive oil
4 Tbsp butter
2 pounds (900 g) cremini (or button) mushrooms, (roughly chopped or
sliced 1/8-inch thick)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)

1 teaspoon kosher salt

3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
1/2 (120 ml) cup heavy cream
1/2 teaspoon freshly ground black pepper (more or less to taste)
Method
1 Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot.
When the oil is hot, swirl in the butter. Once the butter has melted, add the
mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on
medium high heat until they are lightly browned and have released most of
their water. Remove 1 cup of the cooked mushrooms from the pot and set
aside (they will be added back in later).
2 Reduce heat to medium. Add the minced shallots and the garlic to the pot,
stir to combine, cook for about a minute. Add the salt, dried tarragon, and
the stock to the pot. Increase the heat to medium high, bring to a simmer
and cook, uncovered, for 10 minutes. Remove from heat.
3 Using an immersion blender or working in batches with a standing blender,
pure the soup until smooth. Then return to the pot. (If the soup is too thick
for you, add some water or more stock to thin the soup to the desired level of
thickness.)
4 Whisk the cream into the soup and add the black pepper. Adjust salt and
pepper to taste. Stir in the reserved cooked mushrooms.

SOPAS (MACARONI SOUP)

Sopas is commonly know by Pinoys but its a Filipino dish version of Minestrone, which is a favorite Filipino
pasta that is usually serve as a snack but it can also be a complete meal by itself.
Ingredients :
o

2 tbsp. oil

1 tbsp. unsalted butter

1 onion, sliced

3 cloves garlic, crushed

6 cups water

2 chicken thighs (bone-in)

salt and pepper, to taste

1 carrot, diced

2 cups elbow macaroni (or shell macaroni)

3 Vienna sausages, thinly sliced

1/4 lb. cabbage, thinly sliced

1 cup milk

4 chopped green onions, for garnish

Cooking Procedures :
1.

Heat oil and butter in a skillet over medium heat. Saut onion and garlic until
onion is translucent. Set aside.

2.

Pour water to a stockpot and bring to a boil. Add chicken; season with salt and
pepper. Cover; simmer for 20 minutes, or until chicken is tender. Take out the chicken
and let it cool. By using your hands (or two forks one to tear the chicken meat and
one to hold the bone) shred the meat of the cook chicken; discard the bones. Put
shredded chicken back to the pot.

3.

Add sauted onion and garlic, carrot, macaroni and sausages. Simmer over
medium-low heat for 15 minutes, or until macaroni is tender. Add cabbage and milk;
simmer for another 5 more minutes. Serve into individual bowls and garnish with
green onions.

4.

Serves 4 to 6.

A SIMPLE ASPARAGUS SOUP

2 tablespoons unsalted butter or extra-virgin coconut oil

1 small onion, chopped
1/2 pound new potatoes, tiny cubes
1 tablespoon green curry paste, or to taste (optional)
1 pound asparagus, trimmed and cut into 1/2-inch segments
1 14-ounce can full-fat coconut milk
1 1/2 teaspoons sea salt, or to taste
1 1/4 cups of water, or to cover
1 lemon or lime
to serve (topping ideas): grated hard-boiled egg, herbs,
crumbled whole-grain crackers or croutons, crme fraiche
In a large soup pan over medium-high heat add the butter and onion. Stir until the onion
is well coated, and allow to saut until translucent, a few minutes. Stir in the potatoes,
and cook until completely tender, about 10 minutes. Stir in the curry paste, and then the
asparagus. Allow to cook another minute or two, and then add the coconut milk, salt, and
water, adding more water to cover if needed. Allow to simmer until the asparagus is
tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is
completely silky smooth.

This next part is important (with any soup) - make any needed adjustments. Add more
water if the consistency needs to be thinned out a bit. After that taste for salt, adding
more if needed. I also like to season this soup with a great big squeeze or lemon or lime
juice. Serve topped with whatever you have on hand - I made it this time around with
grated hard-boiled egg, herbs, crackers, and a touch of crme fraiche, but you could just
sprinkle a few chopped peanuts on top and call it a day.

Buffalo Chicken Dip Recipe

Ingredients

1 package (8 ounces) cream cheese, softened

1 can (10 ounces) chunk white chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch salad dressing

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

French bread baguette slices, celery ribsor tortilla chips, optional

Directions
1.

Preheat oven to 350. Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

2.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette
slices. Yield: about 2 cups.

Antipasto Kabobs Recipe

Ingredients

1 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

Fresh parsley sprigs, optional

Directions
1.

Cook tortellini according to package directions; drain and rinse in cold water. In a large
resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to
coat; refrigerate for 4 hours or overnight.

2.

Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni
slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short
skewer.Yield: 40 appetizers.

Chocolate Chip Cheese Ball

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon vanilla extract

3/4 cup confectioners' sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers

Directions
1.

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars;
beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

2.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate
for at least 1 hour.

3.

Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese
ball (about 2 cups).

Creamy goat cheese and crisp apple paired wonderfully with tender Fresh Express Spinach &
Arugula greens amidst a delicate array of hearts of palm makes one delicious salad!

Serves 2
Spinach & Arugula

For the Salad:

1 bag Fresh Express Spinach and Arugula
4 oz goat cheese, crumbled
1 small apple, sliced into long thin strips
1 cup walnuts, toasted
3 hearts of palm, thinly sliced
For the Dressing:
1/2 shallot, minced
3 tbsp frozen apple concentrate, thawed
1 tbsp champagne vinegar
1/2 tsp honey
2 tbsp oil
1/4 tsp Dijon mustard
freshly ground pepper
kosher salt

Salad Directions:
1. Place the arugula, spinach, apple, hearts of palm and walnuts into a salad bowl and toss with
vinaigrette.
2. Finish the salad by topping with crumbled goat cheese.

Recipe Directions:
1. Whisk all ingredients until well blended and smooth

Mixed greens with candied pecans, maytag and basil vonaigrete

Ingredient List:
Fresh Express 5 Lettuce Mix
1 honey crisp apple, thinly sliced
3/4 cup Maytag, crumbled (can substitute for any blue cheese)
1/2 cup grapes, halved
1/2 cup candied pecans
Dressing Ingredients:
1/4 cup champagne vinegar
1/2 cup blended oil
1 cup basil leaves
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 shallot, chopped

1) Place greens into a large salad bowl.

2) Add the grapes, pecans, gorgonzola and apples.
3) Drizzle salad with desired amount of dressing (save remainder up to two weeks in refrigerator).
4) Sprinkle salad with Maytag and pecans
Dressing Directions:
In a food processor, blend all ingredients except for the oil. When all ingredients are well blended, add the
oil very slowly.

Apple Cranberry Salad

Salad Ingredients:
1 pkg (6.5 oz) Fresh Express Sweet Butter (or half bag of Family Size)
1 bag Chiquita Bites Juicy, Red Apple Bites
1/2 cup pecans, halved
1/4 cup dried cranberries

1/2 cup Bleu cheese, crumbled

Your favorite Vinaigrette dressing
Make the Salad:
Place greens into a large salad bowl.
Top with desired amount of pecans, apple, & cranberries.
Add Bleu cheese crumbles.
Drizzle dressing over salad.