Fresh Atlantic Cutlassfish - Ribbon Fish (Belt Fish)

Fresh Atlantic Cutlassfish - Ribbon Fish (Belt Fish)

$21.95
From $21.95
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Product of the USA

Indulge in the pristine flavor of the sea with our Fresh Whole Ribbon Fish, also known as Atlantic Cutlass Fish. Sourced from the cold, clear waters of the North Atlantic, this elegant and versatile fish is a true culinary treasure. While Ribbon Fish is often imported from other regions, we are proud to offer a domestic product caught right here off the East Coast of the United States.

Fresh Whole Ribbon Fish is a fish of delicate, sweet flavor with a feather-light texture. When cooked, the firm, tender flesh flakes beautifully, offering a melt-in-your-mouth experience. Its mild flavor profile makes it incredibly versatile, absorbing marinades and seasonings with ease. Whether you choose to grill, pan-fry, bake, or steam this fish, you will discover why it is a staple in many global cuisines. As a lean source of protein and a healthy addition to any diet, this fish offers a unique opportunity to create stunning, flavorful, and healthy meals. Experience the true taste of the North Atlantic with this exceptional, locally-sourced catch.

Fish Size: Length 2-3 Ft Long. Width Approximately 4 inches.

Fish Weight: 2-3 Lb

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Package Size: 4 Lb or 10 Lb

Harvest Area

East Coast: New York, North Carolina, Virginia

Shipping & Refunds

Shipping & Storage Details:

All Intershells products are carefully packaged and shipped to ensure they arrive in perfect condition. We use industry-standard insulated containers, gel packs and/or dry ice to maintain the appropriate temperature during transit, guaranteeing freshness and quality. For optimal enjoyment, please store our products in your refrigerator or freezer immediately upon arrival and consume them by the "best by" date indicated on the packaging. Please review our "Shipping Policy" for more information about our 1 day & 2 day shipping options.

Refund & Return Policy:

We stand by the quality of our products and want you to be completely satisfied with your purchase. If for any reason you are not happy with your order, please contact our customer service team within 24 hours of receiving your delivery. We will work with you to resolve the issue, which may include a full refund to your original form of payment or a store credit for a future purchase. Please note that due to the perishable nature of our products, we may require a photo of the item in question to process your request.

Scientific Name

Trichiuridae, Lepidopus caudatus

Preparation Ideas

Pan-Frying: The most common and simple method. Cut the fish into manageable sections, season with salt, pepper, and a light flour dredge. Pan-fry in a hot skillet with a little oil until golden brown and crispy on the outside and flaky on the inside. Serve with a squeeze of fresh lemon.

Grilling: Skewer the fish sections or use a fish basket to prevent them from falling through the grates. Brush with olive oil, sprinkle with herbs like thyme and oregano, and grill over medium heat until cooked through. The skin will become crispy, and the flesh will remain moist.

Steaming: A fantastic way to preserve the fish's delicate flavor. Place the whole fish or cut sections on a plate with ginger slices, scallions, and a splash of soy sauce. Steam until the flesh is opaque and tender. Garnish with fresh cilantro and a drizzle of hot oil.

Baking: Lay the fish on a baking sheet lined with parchment paper. Stuff the cavity with lemon slices, garlic cloves, and fresh herbs. Drizzle with white wine and olive oil, then bake until the fish is cooked through.

Deep-Frying: A popular method in Asian cuisine. Cut the fish into smaller pieces, coat in a light batter or seasoned cornstarch, and deep-fry until golden and crispy. This preparation highlights the fish's fine texture.

Braising or Simmering: Gently braise the fish in a light broth or sauce. The flesh will absorb the flavors of the liquid, resulting in a tender and savory dish. Try a tomato-based sauce with Mediterranean flavors or a soy-based sauce with ginger and garlic.

Marinating for a Tangy Finish: The firm flesh of the ribbon fish holds up well to a marinade. After pan-frying or grilling, toss the fish in a mixture of vinegar, sugar, and chili flakes for a sweet and sour kick, a common preparation in some parts of Asia.

Soup or Stew: The tender flesh and mild flavor of the ribbon fish make it an excellent addition to a light fish soup or stew. Add it towards the end of the cooking process to prevent it from overcooking and breaking apart.

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