Seasonal Item: December – March

Atlantic Cutlassfish has the nickname “ribbon fish” because of their shiny slender eel-like bodies.  Unlike other fish, the body has no scales and is covered with a shiny, metallic silver skin.  The texture is delicate with white flakey meat (similar to flounder and sea trout) – the flavor is mild with a hint of briny ocean flavor.  Cutlassfish is a highly favored delicacy in Japan and can be eaten as sashimi or pan fried. 

Scientific Name: Trichiuridae, Lepidopus caudatus

Harvest Area: South Carolina

Size: From head to tail the fish can range about 2-3 feet long.  Width wise it is around 4 inches.

Weight: Each fish weighs approximately 2-3 pounds.