It’s interesting that I get asked even more questions about what to do with cutlassfish, which are also known as ribbonfish or hair-tails. I’ve been asked how to find them numerous times. People are unsure of whether to eat, use as bait, or simply shake these long, thin, fanged creatures off the hook after taking one look at them. They do produce excellent fish, but their meals is even better! !
First of all, cleaning them is incredibly simple. Simply flatten the bass and run your fillet knife from head to tail along the foundation. Next make sure to remove any rib or beak bones. Weights and body are nonexistent, and the body is so thin that you won’t even notice it when you eat them.
Then, choose your top. I prefer crab imperial the most, but you can even add shrimp, white wine, or any other heavy topping to fish. The meat should then be covered with the sirloin skin, which should be placed side down.
Move the fillet into a windmill then, beginning at one end. When you get to the finish, you can either line the swirls in a baking pan with the fillet ends pressed up against one another or the edge to prevent them from unraveling.
Cook the pompoms for 15 to 20 days at 350 degrees. Pour some imperial topping — a 50 / 50 mixture of mayo and egg yolk whipped into a froth — on top of the broiler to give them some additional flare. After that, let it brown on top.
If you give it a try, I’ll bet you won’t ever use cutlassfish as fish once because those bizarre-looking fish will end up on the dinner table.