Ribbon Fish

Ribbon Fish also known as 带鱼 (dai yu) in Chinese.
It is a salt water fish and in the deep waters of the Mediterranean waters.
They belong to the temperate plegic species that breed between June and October.
The market price is about $10.90/kg.

They have a long tape-like body, with a small head. Their fins and especially the membrane connecting it are very delicate and brittle.
They are rarely seen alive as they live in the deep water.

Due to it's delicate texture, fresh taste and less fish bones.
It is usually used to prepare a Shanghai home-cook dish: Braised Ribbon Fish (红烧带鱼) - hong shao dai yu

image by, Kenneth Goh @ https://kwgls.wordpress.com

 

The fish is first coated with a layer of rice flour and pan-fry till golden brown.
Then it will be braised with black vinegar, dark soy sauce, pepper, ginger and some garlic till the desired texture and flavour.