Fresh Ribbonfish (Chind) – Soft, Savory & Perfect for Frying
Ribbonfish, locally known as Chind, is a saltwater fish recognized for its long, flat shape, soft texture, and rich savory taste. It is a popular choice in Pakistani kitchens for simple frying and quick-cook recipes, where the fish develops crisp edges while remaining tender inside.
The flesh is soft and flaky, absorbing spices quickly and cooking evenly in a short time. Chind works especially well with minimal seasoning, allowing its natural flavor to stand out. Because it cooks fast and doesn’t require complex preparation, Ribbonfish is often chosen for everyday meals, tea-time fry, and light dinners.
At Anbar Fish, Ribbonfish (Chind) is freshly cleaned, hygienically prepared, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.
Similar Seafood You May Like
Bombay Duck (Bombil)
Sardine Fish (Luar)
White Sardine (Mittu)
Flavor Profile
Ribbonfish tastes similar to flounder and sea trout – mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat.
Nomenclature
- English Name: Ribbonfish, Hairtail, Beltfish
- Local Name: Chind
- Scientific Name: Tentoriceps cristatus
Habitat
Ribbonfish is a Sea fish that lives in Benthopelagic or pelagic regions of coastal waters at depths of 30 to 110 m.
Catching Method
RibbonFish is caught using Bottom trawls.
Physical Attributes
Ribbonfish do not have scales. A ribbon-shaped fish, very thin from side to side. It is shiny silver in color, with long, red, oarlike pelvic fins and a long, red dorsal fin that rises as a manelike crest on top of the head.
Color
Fresh specimens are silvery-white, becoming silvery gray with dark cloud-like patches after death.
Size
On average, the Ribbon Fish size range is 500 to 1500 grams per fish. However, other sizes are also occasionally available.
Cutting Preferences
Ribbon Fish is preferred for skin-on slices. Since it’s a very thin and flatfish, boneless cutting is not recommended.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 80%
- Headless and Gutted: 70%
- Slices: 65%
- Boneless: 40%
Why Ribbonfish (Chind) is Popular
- Soft texture that cooks quickly
- Savory taste loved in desi frying
- Ideal for simple, minimal-spice recipes
- Crisps well while staying tender
- Convenient choice for everyday cooking
Health Benefits of Ribbonfish
- Good source of lean protein
- Naturally low in fat
- Easy to digest
- Light yet filling meal option
- Suitable for balanced daily diets
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Ribbonfish (Chind)
Masala Fry – Shallow fried with turmeric and chili
Crispy Fry – Light coating for crunch
Pan Fry – Salt, lemon, and green chili
Dry Masala – Short cooking, bold taste
Tea-Time Fry – Quick, snack-style preparation
Chef Tip: Because Chind is soft, fry on medium heat and flip gently. Overcooking can dry out the flesh.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Ribbonfish (Chind) boneless? | No, it contains bones typical of whole fish. |
| Is it best for frying? | Yes, it is especially popular for frying. |
| Does it cook quickly? | Yes, it cooks faster than most thick fish. |
| Does it have a strong smell? | No, it has a mild aroma when fresh. |
| Do you deliver Ribbonfish nationwide? | Yes, via cold-chain delivery across Pakistan. |
There are no reviews yet.