Ribbonfish (Chind)


Also known as Beltfish or Hairtail in some regions of the world, Ribbonfish is a darn-right eating delicacy and can surprise you with its great distinct flavor.

The size you get: Approx 500 grams to 1.5 kg per fish.

Note: All our prices and billings are based on the pre-cleaning/cutting weight of the seafood. The net weight at the time of delivery will be dependent on the type of cleaning you choose.

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An exotic-looking fish, it probably is among the top three top fish that are being exported from Pakistan at the moment. The main importer of RibbonFish – Chind is China and Japan.

Almost landing on daily basis at Karachi fish harbor, RibbonFish – Chind is highly delicate and demands proper handling. Ribbon Fish – Chind is a prized food fish among our foreign customers living in Pakistan, but it yet has to be widely embraced by desi Pakistani seafood lovers.

Also known as Beltfish or Hairtail fish in some regions of the world, Ribbonfish is a darn-right eating delicacy and can surprise you with its great distinct flavor.

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.


English Name: Ribbonfish, Hairtail, Beltfish

Local Name: Chind

Scientific Name: Tentoriceps cristatus


Ribbonfish is a Sea fish that lives in Benthopelagic or pelagic regions of coastal waters at depths of 30 to 110 m.

Catching Method

Ribbon Fish 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.


Fresh specimens are silvery-white, becoming silvery gray with dark cloud-like patches after death.


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%

Cooking Preferences

Ribbonfish is preferred for frying and grilling and braising. Braising a Ribbonfish is one of the most common ways to cook fish in South Asia. It boasts a refreshing taste bordering sweet and sour flavors and would be ready to serve in less than 15 minutes.

Health Benefits

  • Heart friendly
  • Lowers Blood Pressure
  • Improves Immune System
  • Strengthens the bones
  • Improves Skin and Hair health


Additional information


.Whole (Uncleaned), Whole (Gutted), Slices with skin and Bone, whole but head remove

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