Another significant difference from the early days lies in the fishing method, which used a pole and line but nowadays uses a longline device, launched at the end of the day, and collected the following morning. This device stays between 120 and 250 meters below the surface, extending to a perimeter of more than 110 kilometres. “As the fish is captured far from the coast and kept for many days after being caught, it must be stored immediately in refrigerators at zero degrees. Good conservation is essential to keep its properties intact and its unmistakable flavour.” Based in Sesimbra, Art Espadarte, Lda is a company dedicated to this art and supplying chefs with swordfish.
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