Ribbon Fish

The ribbon fish texture is delicate, with white, flaky meat. The soft flesh is slightly fishy.

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Cooking tips:

Belt fish is popular for grilling, pan frying, deep frying and stir frying – all dry, high heat, short cooking time methods, because it becomes mushy with long or wet cooking. The flesh is medium flavored and low in oil. It may be cooked as fillets, or as cut sections of the fish to be deboned on the plate.