Ribbonfish are a prized food fish in Japan, but have yet to be widely embraced by American eaters.
They are often caught by recreational anglers on piers and in the surf of the Southeast.
The flesh is between flounder and sea trout – mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat.
Ribbonfish, otherwise known as cutlassfish, are a popular fishing target throughout the Atlantic, Pacific, and Indian oceans
and have become a more common catch for those enjoying some Chesapeake Bay fishing in recent years.
The fish is very popular in other countries throughout the world as they are delicious to eat and have been sold for up to 35 dollars a pound.
The meat from the fish has been compared to flounder, is not fishy in flavor, and is light.
In the Atlantic, ribbonfish can be found from Massachusetts to Argentina and the Gulf of Mexico.
In the Bay they are most commonly found from the Patuxent river, south.
When feeding, mature ribbonfish can be found near the surface during the daytime and in greater depths during the night time.
Younger ribbonfish do not follow the patterns of mature fish and typically can be found in greater depths during the day and shallower depths during the night.
Oftentimes, ribbonfish can be found in schools together throughout the region.
The ribbonfish are any lampriform fishes in the family Trachipteridae. These pelagic fish are named for their slim, ribbon-like appearance.
They are rarely seen alive, as they typically live in deep waters, though are not bottom feeders.
The perciform fish known as the red bandfish (Cepola macrophthalma) is sometimes referred to as ribbonfish, but it is unrelated to any ribbonfish in the Trachipteridae.
They are readily recognized by their anatomy — a long, compressed, tape-like body, short head, narrow mouth and feeble teeth.
A high dorsal fin occupies the whole length of the back; an anal fin is absent, and the caudal fin, if present, consists of two fascicles of rays of which the upper is prolonged and directed upwards.
The pectoral fins are small, the pelvic fins composed of several rays, or of one long ray only.
They have heavy spines along their lateral lines, and numerous lumps in the skin.
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.
The ribbonfish, also known as cutlassfish or hairtail, do not have pelvic or caudal fins and can be found in the Atlantic, Indian, and Pacific Oceans.
Ribbonfish look like a silver eel, with a set of teeth only a mother could love.
There was a great bite off Oregon Inlet, NC last year, before it found its way up to Virginia’s waters this past summer.
And though they may look a bit unusual, think twice about throwing them back or just freezing them for bait.
Once fileted, they actually have more meat than one would think at first glance due to how long they are.
After the meat is removed it’s very light, not fishy, and very comparable to flounder, where some locals believe it’s even better.
The skin is edible and helps hold the filets together. It can be eaten raw, pan fried, or baked into stuffed ribbon rolls.
The centerline bone filets right out, and then the ribs can be frozen for bait.
The ribbonfish’s teeth are gnarly grinders, and they actually have barbs similar to those on our fish hooks that keeps prey from escaping once bitten.
They also swim like a snake, biting and whipping their prey. Warning: A tail whip to a bare leg will sting more than mamas switch did, and leave a red welt longer, too.
A mild toxin is present to sting fish, but wears off after a few minutes.
