The ribbonfish are any lampriform fishes in the family Trachipteridae. There are about 10 recognized species in the family. These pelagic fish are named for their slim, ribbon-like appearance. They are rarely seen, as they typically live in deep waters.

They are easily recognized by their anatomy — a long, compressed, tape-like body, short head, narrow mouth and feeble teeth. A high dorsal fin occupies the whole length of the back and an anal fin is absent.

They have heavy spines along their lateral lines, and numerous lumps in the skin. Ribbonfish possess all the characteristics of fish living at very great depths. Their fins especially, and the membrane connecting them, are of a very delicate and brittle structure.

In terms of nutrition, ribbonfish generally contains about 350 calories in a 100-gram serving making them a very calorie-dense type of fish. The same serving also provides high levels of protein, as well as some B vitamins of sodium.

Its length is usually 5 to 8 ft (1.5–3.5 m), but it can sometimes be found at over 20 ft.

Ribbon fish can be eaten fried or grilled. Its flavor and texture make this fish popular in a number of different cooking styles and cuisines. This fish has no bad smell.