The Ribbon Fish is named after its slim, ribbon like appearance. Typically found in deep waters, they are rarely seen because of the water they inhabit. They are easy to clean and have a delicate taste. The only downside being the number of bones one must eat around to devour its meat. As far as the texture goes, the flesh is mild and tender and flakes easily off the bones. It is quite popular in recipes of Chinese and Japanese cuisines.
Taste: Strong Seasonality: July – April Freshness Indicators: Intact & transparent eyes,
& bright colour.