Ribbonfish is the wild-harvested fish,we’re providing this item to the clients in Southeastern Asia and Africa.

  • Latin name: Trichiurus lepturus
  • Origin: China
  • Glazing and Package: As client's requirement
  • Presentation: WR, Portion, HGT
  • Product Detail

    Product Tags

    Item Description Pack Size
    Ribbonfish WR Whole round IQF / BQF | IWP 100-200g | 200-300g | 300-500g | 500-800g | 800-1000g
    Ribbonfish Portion Headed | Gutted | Tail off IQF / BQF | IVP 30-50g | 50-100g | 100-150g | 150-200g
    Ribbonfish HGT Headed | Gutted | Tail off IQF / BQF 100-200g | 200-300g | 300-500g | 500-800g | 800-1000g


    Ribbonfish is a common to abundant species is found in tropical and temperate oceans throughout the world. It is a major commercial species.


    Ribbonfish have a striking appearance. A silvery steely-blue hairtail with an iridescent sheen, turning silvery gray after death, almost reflective. Often a black blotch on the front of the dorsal fin, and a very large mouth with barbed fangs. The Ribbonfish is very elongate, compressed, and tapering to a point, with a tall long-based dorsal fin, no caudal fin, and the anal fin reduced to minute spinules usually embedded in the skin. They have yellow eyes and a long mouth filled with sharp teeth.


    Generally over muddy bottoms of shallow coastal waters. Often enter estuaries. Juveniles feed mostly on euphausiids, small pelagic planktonic crustaceans, and small fishes; adults feed mainly on fishes and occasionally on squids and crustaceans. Adults and juveniles have opposing complementary vertical diurnal feeding migration. Large adults usually feed near the surface during the daytime and migrate to the bottom at night. Juveniles and small adults from schools 100 m above the bottom during the daytime and form loose feeding aggregations at night near the surface. Pelagic eggs and larvae. Marketed salted or dried and also frozen. Excellent taste when fried or grilled; also for sashimi when fresh.


    Spawning depends on temperature as the larvae prefer water warmer than 21 °C and are entirely absent at less than 16 °C. Consequently, spawning is year-round in tropical regions, but generally in the spring and summer in colder regions. Through a spawning season, each female lays many thousand pelagic eggs that hatch after three to six days.


    The flesh of Ribbonfish is mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat. Ribbonfish is appreciated for its high-fat content, the sweetness of its flesh. It is a nutritious fish that is easily available and affordable.

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