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Other Names: Bottersnoek (Afrikaans); çatalkuyruk bal (Turkish); coutelas, sabre argenté (French); cutlassfish; degenfish (Norwegian); espada branca (Portuguese); espadiella, pez cintro, sable (Spanish); frostfish; hairtail; lepidop (Russian); para (Maori, New Zealand); pesce sciabola (Italian); ribbonfish, scabbardfish (Great Britain); southern frostfish (Australia); spadopsaro (Greek); strumpfbanfisch (German). Trichiuridae.

General Description: The long, narrow beltfish (Lepidopus caudatus) does indeed resemble a belt. This rather scary-looking fish has a serpentine shape and sharp teeth. Most beltfish are about 3 feet long—only the front half is fleshy enough to be worth filleting. The flesh is excellent and commands a high price, especially in Asian markets and in New Zealand. They may be pan-fried without the skin, cooked in sections, or grilled with the skin on. Beltfish are now endangered.

Locale and Season: These important commercial fish are caught in the eastern North Atlantic, mainly off Portugal and Morocco, and are also caught by trawls off Namibia and New Zealand.

Characteristics: Beltfish may be up to 6 feet long and weigh up to 18 pounds. The flesh is rather oily.

How to Choose: Fresh beltfish may be found at Asian markets. Choose bright, silvery fish. Beltfish are often found frozen.

Storage: Store beltfish up to 2 days refrigerated. Defrost frozen beltfish overnight in the refrigerator.

Preparation:
Steam, braise, grill, pan-fry in sections, or use for stews.

Suggested Recipe: Beltfish with Rice and Ginkgo Nuts (serves 4): Rinse 1 1/2 cups Japanese short-grain rice with cold water until the water runs clear. Cover rice with cold water again and soak for 20 minutes. Drain and reserve. Meanwhile, bring a small pot of water to a boil over high heat. Add 1/4 cup ginkgo nuts and cook for 5 minutes. Drain, skin, and reserve. Fillet and bone 1 1/2 pounds beltfish, then cut each fillet in half crosswise. Cut the backbone into thirds. Set fillets and bones aside. Put rice into a large rice cooker or a large pot. Lay bones and fillets on rice. Add 1 1/2 cups dashi, 1/4 cup sake, 2 tablespoons soy sauce, and 2 teaspoons grated ginger. Bring to a boil and cook, uncovered, until liquid barely covers rice, about 5 minutes. Cover and cook at medium-low for 15 minutes, or until the rice is tender. Remove the pot from the heat. Add shelled ginkgo nuts, cover, and set aside for 10 minutes. Carefully remove and discard the bones. Gently stir the rice to distribute the fish, rice, and nuts, and serve.

Flavor Affinities: Dashi, garlic, ginger, ginkgo nut, kombu (seaweed), pine nut, sake, scallion, sesame, soy sauce.