Ribbonfish (Chind)

Ribbonfish, locally known as Chind (چند) and globally recognized as Largehead Hairtail or Belt Fish, is one of the most widely landed and exported marine species from Pakistan, especially through Karachi Fish Harbour. With its long, shiny silver body and sword-like shape, Ribbonfish is easily recognizable and primarily valued for its lean white meat and strong export demand, particularly to China, where it is consumed fresh, frozen, or dried.

China’s immense domestic demand for Ribbonfish, a popular culinary item, far exceeds its local supply due to overfished waters. Pakistan’s Arabian Sea offers a consistent, high-volume, and cost-effective source of quality Ribbonfish, making it a primary supplier to fill this significant gap in the Chinese market. At Wholesome Seafood, we provide export-grade Ribbonfish (Chind) freshly sourced from daily landings, cleaned and prepared for home delivery or commercial use.

Ribbonfish (Chind) has mild-flavored, soft white meat with a slight sweetness and minimal odor. Its texture is delicate and flaky, ideal for frying, pan-grilling, or stewing. It pairs well with light spices, garlic, lemon, or soy-based marinades and is a staple in many Asian cuisines.

English Names: Ribbonfish, Largehead Hairtail
Local Name (Urdu): Chind (چند)
Scientific Name: Trichiurus lepturus
Family: Trichiuridae
Order: Perciformes
Class: Actinopterygii
Phylum: Chordata

Ribbonfish (Chind) is a pelagic species found in warm coastal waters and mid-depths of the Arabian Sea. It is extensively caught near Karachi’s offshore zones, with large landings recorded at Karachi Fish Harbour, especially between late summer and early winter.

At Wholesome Seafood, Chind is sourced using pelagic trawlers and night-time light fishing, where Ribbonfish (Chind) are attracted in large schools. The catch is quickly chilled, sorted, and packed, with export-grade lots usually diverted to Chinese processing and trading companies.

Ribbonfish (Chind) has a long, flat, metallic silver body resembling a ribbon or blade. It has no visible scales, sharp teeth, and a slightly translucent tail. Its thin body contains white, flaky meat that cooks quickly and is free from a strong odor.

We offer Ribbonfish (Chind) in sizes ranging from 800 g to 2 kg per fish, depending on the season. Larger specimens are typically chosen for slicing or export, while smaller ones are preferred whole

Ribbonfish (Chind) is available whole, gutted, sliced, or headless, based on your preference. Its bone structure allows for quick slicing, and many prefer it whole for deep frying or stews.

Ribbonfish (Chind) is available whole, gutted, sliced, or headless, based on your preference. Its bone structure allows for quick slicing, and many prefer it whole for deep frying or stews.

Health Benefits

Ribbonfish (Chind) is an outstanding source of high-quality lean protein, crucial for building and repairing muscle tissue. While lean, it provides beneficial omega-3 fatty acids that support heart and brain health. This fish is also rich in essential minerals like selenium, which acts as a powerful antioxidant. Its mild, delicate flavour makes it a delicious and versatile addition to a healthy diet. Is eating fish truly healthy for the heart? Here’s what the science says.

Explore more soft-fleshed, white meat options at Wholesome Seafood:

Needlefish (Kanghi)
Queenfish (Saram)