Ribbon Fish

Trichiurus lepturus, commonly known as ribbon fish, white beltfish, or "beltfish" in English, is a long, thin, and silvery fish resembling the blade of a sword, which gives it its characteristic name. Commonly found in tropical and subtropical waters worldwide, ribbon fish is highly valued in cuisine due to its delicious taste and versatility.

Its meat is white, tender, and slightly fatty, with a mild and slightly sweet flavor, similar to hake but with a firmer texture. In Brazil, ribbon fish is popularly fried in steaks, creating a crispy crust with a juicy interior. It is also commonly grilled or baked, seasoned with garlic, lemon, fresh herbs, and olive oil. In Asian dishes, it is often cooked with soy sauce, ginger, and scallions, enhancing its natural sweetness. Its tender meat also makes it ideal for seafood stews and chowders. Being easy to clean and cook, ribbon fish is a frequent choice for simple and flavorful everyday meals.

• Fresh

• Frozen

• Whole