Cutlassfish Steaks Ready to Cook

Cutlassfish cut into short lengths: a long ribbon-shaped fish with bright silver skin that carries almost no scales, and a dark pointed tail. Each section shows a deep cut face of white flesh with a pink tinge around a small dark centre, and the pieces are thick enough to sit flat in a pan.

Ribbonfish is soft-fleshed, so it is usually cooked in the piece rather than filleted. Pan-fry the sections in a little oil until the skin crisps, braise them in soy, vinegar and sugar, or steam them with ginger and a splash of rice wine. Leave the skin on — it is what holds the sections together in the pan.

• Cutlassfish cut into short sections
• Bright silver skin, dark pointed tail
• White flesh with a pink tinge
• Pan-fry, braise or steam in the piece

Keep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.