Ribbon fish is a thin-bodied fish that has little meat, but it is relatively firm when fresh. It becomes softer when browned and has little oil, which makes it easy to debone. You can cut the fish into 5 cm pieces and eat it fresh or marinated. The meat of ribbon fish is relatively cheap, but it is very popular in Southeast Asian countries, China, Japan, and North Korea. In Japan, the fish is called tachiuo and is often eaten grilled or raw as sashimi. In Korea, the fish is called Galchi, and the special dish Galchi Jorim is a Korean steamed hairtail that is simmered with soy sauce, white radish, green onions, and spices. In China, there is a famous dish called ‘Shanghai White Fish’ or Fragrant Creamed Hairtail, Shanghai style. The fish is marinated in wine, flavored, and cooked with many spices such as garlic, chili, and pepper. Some other dishes, such as Ribbon fish Braised Hairtail in Soy Sauce and dry-fried hairtail, are also considered ‘special’ dishes at Hong Kong restaurants.