Ribbonfish (Chind)

Ribbonfish (Chind Fish) — Soft, Juicy & Perfect for Fry, Curry & Classic Karachi-Style Cooking | Fresh Delivery in Karachi

Ribbonfish — locally known as Chind Fish — is a Karachi favorite, especially for people who enjoy soft, juicy fish with a rich desi taste. Its long, flat body gives excellent meat yield, and when cooked properly, the flesh turns tender while staying flavorful.

Chind Fish is especially popular for deep fry, masala fry, curry, and tawa cooking. It absorbs spices quickly and develops a delicious texture that’s crispy on the outside and juicy on the inside. Because of its softness, it’s best cooked fresh — which is exactly how Anbar Fish Karachi delivers it.

We source fresh Ribbonfish daily, clean it hygienically, and deliver it chilled across Karachi, so you get bazaar-fresh quality without the hassle.

Similar Fish You May Like

If you enjoy Ribbonfish (Chind), also try: Lady Fish (Bhambore), Croaker (Mushka Fish), Indian Mackerel (Bangda)

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: Trichiurus lepturus

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

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.

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 Fish) Is Loved in Karachi

Soft, Juicy Meat – Perfect for frying
High Meat Yield – Long, flat cuts
Excellent Masala Absorption – Big flavor
Quick Cooking Fish – Ideal for daily meals
Affordable & Popular Choice
Fresh Daily Sourcing in Karachi
Cleaned & Ready to Cook

Health Benefits of Chind Fish

Good Source of Protein – Supports daily energy
Low in Saturated Fat – Lighter than red meats
Omega-3 Fatty Acids – Heart & brain health
Contains Essential Minerals – Supports immunity
Easy to Digest – Suitable for most age groups

Best Ways to Cook Ribbonfish (Chind Fish)

Chind Fish Fry – Crispy and juicy
Masala Fry Ribbonfish – Karachi-style favorite
Ribbonfish Curry – Soft meat, rich gravy
Tawa Masala Chind – Spicy and aromatic
Light Pan Fry – Simple and flavorful

Chef’s Tip: Because Chind Fish is soft, avoid overcooking. Fry on medium heat for the best texture and taste.

RibbonFish (Chind) – FAQ