Erilepis zonifer, commonly known as the skilfish, is a large marine ray-finned fish in the family Anoplopomatidae which inhabits deep, cold waters of the North Pacific Ocean, particularly along the coasts of Japan, the Kuril Islands, the Russian Far East, and parts of the northeastern Pacific. The genus name Erilepis derives from Greek roots meaning “wool” (eri) and “scale” (lepis), referring to the dense, somewhat rough scale covering of the fish, while the species epithet zonifer comes from Latin zona (“belt” or “band”) and -fer (“bearing”), referring to the banded or zoned patterning seen in juveniles. In Japanese fisheries contexts the species is sometimes referred to as aburabōzu, though this name may also be applied to related deep-water fishes with high fat content.

This species inhabits deep benthic environments, typically found near rocky substrates at depths often exceeding several hundred meters. It is a slow-growing, long-lived predatory fish that feeds on other fishes and benthic invertebrates. Juveniles are occasionally encountered in shallower coastal waters, while adults usually remain in deeper offshore habitats. Although less commonly encountered in global seafood markets than many commercial fishes, Erilepis zonifer has historically appeared in regional fisheries of northern Japan, South Korea, and the northwest Pacific. As a food source, the flesh of Erilepis zonifer is notable for its extremely high oil content, which gives it a rich texture but can also make it difficult to digest if consumed in large quantities. Traditional preparation methods therefore often involve grilling or slow cooking, which allows excess oil to render from the flesh. The meat is firm and flavorful, and when properly prepared it is valued for its richness.

Nutritionally, the fish contains large quantities of marine lipids, including omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Like other deep-sea fishes with high lipid content, it also contains wax esters and other complex lipids that may contribute to digestive discomfort if consumed excessively.