Frostfish
Lepidopus caudatus
A fine and delicate white flesh fish.
Frostfish are widely dispersed over the outer shelf at depths between 200 and 500 metres. They are often caught as bycatch in the Hoki and Jack Mackerel fisheries off the West Coast.
Key Information
Family
Frostfish belong to the Trichiuridae family (cutlassfishes
Physical attributes
They have a long, slender, silver, smooth body with darker fins and no scales. There is an iridescent blue shimmer along the upper body. They have large, dagger like teeth.
Frostfish are often mistaken for a Barracouta but they are much thinner and longer
The flesh is white and delicate.
Sustainability
Frostfish is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Geographical location
Frostfish are widely dispersed over the outer shelf at depths between 200 and 500 metres. They are often caught as bycatch in the Hoki and Jack Mackerel fisheries off the West Coast.
Market Names
- New Zealand: Frostfish, Cutlassfish
- Commonwealth of Independent States: Lepidopus, Sablya-ryba
- United Kingdom: Scabbard Fish
- The Netherlands: Kousebandvis
- France: Coutelas, Sabre d’argent, Sabre argenté
- Germany: Degenfisch
- Greece:Spathópsaroilios
- Italy: Pesce sciabola
- Japan: Obiredachi, Tachiuo, Tachimodoki
- Korea: Kal chi, Pez cinto
- Spain: Espadilla, Pez saber
- United States of America: Silver Scabbard Fish
Locations Caught
Profile
Average weight
1.5-2.5 kg
Average length
1.2-1.6 m
TACC i
4,019 tonne
Talley's catch
<100 tonne
Nutritional information
Average quantity per 100g
Energy
369 kJ
Protein
19.4 g
Fat, total
1.1 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
Frostfish has a fine and delicate white flesh. Cook by either filleting, or cutting into sections which can then be fried in butter like Flounder.
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