Description
Ribbonfish
Ribbonfish (Trichiurus lepturus) is a long, slender pelagic fish highly valued in Asian, Middle Eastern, and African markets. Known for its shiny silver skin, firm flesh, and mild savory flavor, Ribbonfish is commonly used for frying, grilling, and further processing. Sourced from Indonesian waters, the fish is handled under strict hygiene and food-safety standards to ensure top-quality freshness and consistent export specifications.
Specification
Product Type: Ribbonfish (Whole / Gutted)
Scientific Name: Trichiurus lepturus
Origin: Wild-caught, Indonesian waters
Size Range:
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Length: 30–120 cm
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Weight: 200 g – 2 kg+ per fish
Quality Grade: Export grade (fresh/frozen)
Processing Options:
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Whole Round (WR)
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Gutted
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Headless (optional)
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Cut pieces (upon request)
Glazing: 0–10% (optional)
Packaging: Polybag + export master carton / block frozen
Storage Temperature:
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Fresh: 0°C – 4°C
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Frozen: -18°C – -25°C
Shelf Life:
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Fresh: 3–5 days
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Frozen: 12–18 months
Transport Mode & Estimated Transit Time:
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Air Freight (Fresh): 1–3 days (depending on destination)
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Sea Freight (Frozen): 14–35 days (depending on destination and route)
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Reefer Container: Temperature-controlled shipment
Container Capacity (Approximate):
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20 ft Reefer Container: ±12–14 metric tons
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40 ft Reefer Container: ±24–27 metric tons
(Actual capacity may vary based on fish size, processing type, packaging, and loading method.)
Usage: Frying, grilling, drying, food service, and processing industry
