Degenfish | Ribbonfish

Slender, silvery gleamed cutlassfish (beltfish/sabre) with firm, white flesh and a pleasantly mild, slightly sweet aroma that remains clean and elegant when cooked; its elongated, almost ribbon-like shape allows for precise fillets and uniform pieces, ideal for grilling, plancha, oven, tempura, or Mediterranean crudo variations; the fish has a fine, delicately elastic texture and is perfect for modern as well as traditional preparations where clarity, purity, and an exceptional appearance are required.