Ribbonfish are some bizarre looking creatures. They look more snake-like than fish-like, a 30-incher doesn’t even hit one pound, and their sharp teeth are barbed for maximum killing ability.
As a result of their less than appealing appearance, most anglers who encounter ribbonfish don’t even consider eating them. This is a mistake. The long, skinny fillets that come off of a ribbonfish can be rolled up to form a fish-wheel that cooks just like any other fish and tastes absolutely great. (Tip: try rolling fillets around a shrimp or a scallop, run them through with a shish kebob, and pop them on the grill). So the next time you find one of these long, skinny critters hanging from the end of your line, drop it into the cooler. And if you want to try targeting them in specific, try these five tips:
Lenny Rudow
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