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

Sugars 0.3g

Sodium 98mg

Seasonal availability

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Not caught

Months caught

Peak months

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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