NICKNAMES Cutlassfish, largehead hairtail
A GREAT SOURCE OF selenium, omega-3s
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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.
Poach, Bake, Steam, Sautée, Deep-fry