Allocyttus niger; Pseudocyttus maculatus
Black oreo dory; smooth oreo dory
Saint Pierre de fond de Nouvellle Zelande
The prized species that shares the dory name is the John Dory (Zeus faber), but only a small volume of this excellent and expensive fish is available in the United States. Two related species from New Zealand, black and smooth oreo dories, are more common to the U.S. market. Though they look a lot like the John Dory and have similar lean, white, flesh, they are not true dories but members of the family Oreosomatidae. The black oreo dory has rough, black skin. The brown skin of the smooth oreo dory is as its name indicates. The smooth oreo is more highly regarded than the black, since it offers larger, whiter fillets. Market size for both oreos ranges from 1 to 2 pounds. The oreos are trawl-caught, both as targeted species and sometimes as a bycatch of the orange roughy fishery. Because they are harvested far offshore, oreos are almost always marketed frozen.
Black oreo dory has small, thin, cream-colored fillets that turn ivory when cooked. Smooth oreo dory has larger, thicker fillets than black oreo and cooks up whiter.Both dories are at the mild end of the flavor scale, though black oreo dory has a higher oil content than the smooth oreo. The texture is firm, especially so with smooth oreo dory. Neither fish flakes easily.
|Total Fat:||4.1 g|
Creative cooking suggestions and preparations will increase customers’ willingness to try this versatile species. You can deep fry spiny dogfish, as the British do for fish and chips, but don’t stop there. Use cubed meat for kebabs or in stir fries. Dogfish smokes nicely because of its oily flesh. The fins can be used in shark-fin soup, and the firm meat makes an ideal chowder ingredient.
Mackerel, Other sharks