Also known as knife fish, skirt fish, toothed fish, white ribbon fish, willow whip fish, apron fish, or Huaidao fish.The body is long and flat, side-elongated like a belt, with a narrow and elongated head, a large and sharp mouth, sharp teeth, large eyes high up, and a fine tail resembling a whip.The surface color is silvery gray, scaleless but covered with a layer of silver powder, with the sides gradually bending downward from behind the pectoral fins along the belly line to the end of the tail, and the dorsal fin is extremely long without any pelvic fins.The meat is abundant and fine-textured, with more fat concentrated on the outer layer of the body, tasting fresh but with fewer bones; however, there are free small spines in the abdomen.Found along all coastlines of China, with the largest production from the East China Sea, while production in the South China Sea is less, and the coastal areas of Zhejiang and Shandong have higher yields.November to December are the seasons when ribbon fish are most abundant.Ribbon fish get their name due to their long and flat body resembling a belt; those from Zhoushan are considered the best.Ribbon fish are meaty with few bones, having a fresh taste, rich in nutrition, suitable for fresh consumption, pickling, or freezing.
