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About this item
A long, silver fish with a dark blue back, cut into thick steaks so the flesh stays moist all the way through cooking. Ribbonfish is prized for its soft, almost buttery texture and a flavour that sits somewhere between mackerel and sole. The steaks hold their shape well, which makes them forgiving in a hot pan. Pan-fry, braise or steam them, then finish with lemon and parsley.
Key Features
Product Information
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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