Captured Species
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Photo	Names
Image courtesy of: Regulatory Fish Encyclopedia, Office of Seafood and Office of Regulatory Affairs, US Food and Drug Administration.	Latin: Trichiurus spp. French: Poisson-sabre German: Haarshwanz Spanish: Pez sable Russian: Volosokhvost Japanese:Tachiuo

Description

The cutlassfish has a unique eel-like shape that readily distinguishes it from other fish. It is eaten almost everywhere except the United States. The cutlassfish belongs to the Trichiuridae family and despite its appearance is completly unrelated to the eel family. The scabbard fish, variety of the cutlassfish, is the most highly regarded of the cutlassfish family. Scabbard fish can grow to 150 cm (5 ft) in length.

Markets	Commercial Aspects
Exporting Countries Capture: United States Primary Consumers China, Japan, Italy, Spain, Portugal	-----

Production Trends	Diet/Health Info
-----	Cutlassfish and scabbard fish meat is high in fat.

The Global Supply

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