Belt Fish

Alternative Names: Silver Scabbardfish, Frostfish, Cutlassfish

Monterey Bay Recommendation: No recommendation. This fish is not commonly eaten in the United States, but is among the most important commercial fish in the world.

Uses in Cooking: Very popular in Asian cuisine. The flesh is firm and tight when raw, but becomes very tender when cooked. It is typically fried or grilled.

Similar Fish: White Pomfret, Black Pomfret, Mackerel

Description: This long thin fish is easier to work with than it appears. The soft flesh is similar to mackerel with a slightly fishy but not unpleasant flavor.

Fun Facts: These fish are highly cannibalistic. The young fish migrate vertically, eating in shallow water at night and then hiding in deeper water during the day to avoid larger belt fish.