Ribbon Fish

Ribbon fish has incredibly tasty, soft and tender meat, thanks to which it is highly appreciated by both culinary specialists and gourmets. The juicy meat of this fish has virtually no bones, it is rich in magnesium, calcium, iodine, copper, cobalt and many other minerals. It also contains the most important and necessary vitamins – A, E, C, PP and B vitamins.

In the culinary tradition of the Eastern countries, the ribbon fish is very popular because it is very nutritious and easy to prepare, regular use of cutlass fish contributes to the normal functioning of the entire human body.

SCIENTIFIC NAME:  Trichiurus lepturus / Trachipteridae
ORIGIN: Senegal
FISHING ZONE: FAO 34
SHELF LIFE: 18 months

COMMON NAMES:
Spanish: Sable del Atlantico, Los sables, Pez cinto
English: Largehead hairtail (Ribonfish), Frostfish, Beltfish
French: Poisson sabre (Ceinture), Sabre argenté
Russian: Рыба-сабля. волосохвост
Italian: Sable del Atlantico, Pesce sciabola, Spatola, Pesce bandiera
German:  Strumpfbandfisch, Degenfisch
Portuguese:  Peixe-espada