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Name(Scientific) : Trichipterus Lepturus

Sizes (Gram/pc) : 100/200, 200/300, 300/400, 400/500, 500/700, 700/1000, 1000/up Gms/Pcs, AA GRADE, A-GRADE AND B-GRADE

Country of Origin : Pakistan

Season : August to March

Fresh : Available

Frozen : Available

Category: Tags: ,

Description

Ribbonfish have a striking appearance. Their tiny scales are bright silver, almost reflective. They have yellow eyes and a long mouth filled with sharp teeth. They are often caught by recreational anglers on piers and in the surf of the Southeast. A great source or Selenium, Omega-3s. Ribbonfish possess all the characteristics of fish living at very great depths. Their fins especially, and the membrane connecting them, are of a very delicate and brittle structure. In young ribbonfish, some of the fin-rays are prolonged to an extraordinary degree, and sometimes provided with appendages. Specimens have been taken in the Atlantic, the Mediterranean, the Bay of Bengal, at Mauritius, and in the Pacific. Ribbonfish are a prized food fish in Japan, but have yet to be widely embraced by American eaters. The flesh is between flounder and sea trout – mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat.

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