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Black Oreo Dory (Allocytus niger) Photographs and Information



Oreo Dorys have a deep, laterally compressed body and a moderate to large head which is thicker than the body.  Their eyes are large to very large and their bodies are greyish black.

Black Oreo Dory have black fins and their first dorsal spine is shorter than the second.  

They inhabit New Zealand and Australian waters south of latitude 43 S.   Australian catches of Black Oreos have been confirmed only from southern Tasmania and the South Tasman Rise, but is is likely that this species is also present on the Cascade Plateau.

Adult Oreo's live close to the sea bed in deep water.  They have been recorded from depths well in excess of 1000 metres.

Black Oreo's spawn in November and December in both Australian and New Zealand waters.   Black Oreo's produce up to 62,000 eggs.  Oreo eggs float near the sea surface and the larvae also inhabit the surface waters.  Juvenile oreos are pelagic and inhabit oceanic waters.

Black Oreo's are caught by trawlers using only demersal otter trawl gear.

OreoBlackMap.jpg (3406 bytes)

OreoBlack.jpg (3931 bytes)

Scientific Name Allocytus niger
Location TAS
Season January-March  &  October-December
Size 1.5-5.0 kg
Australian Species Code 37 266901
Taste, Texture Delicate, mild to sweet.  Fine texture.

 

Nutritional Information
For every 100 grams raw product
for Black Oreo Dory fillet.

Kilojoules 399 (95 calories)
Protein 20.6 g
Cholesterol 24 mg
Sodium -
Total fat (oil) 0.6 g
Saturated fat 28% of total fat
Monounsaturated fat 14% of total fat
Polyunsaturated fat 57% of total fat
Omega-3, EPA 21 mg
Omega-3, DHA 152 mg
Omega-6, AA 17 mg


Angling for Oreo Dory:

Saltwater Habitat

Caught in very deep, open water, near the bottom


Cooking Oreo Dory:

Colour of Raw Fillet:

White

Texture:

Fine texture, firm to tender.

Fat Content:

Low to medium.

Flavour:

Delicate, mild to sweet.

oreo dory fillets, dory fillets, fish filletsOreos have few or no bones, rounded fillets and a light, delicate flavour. They are durable fishes that hold together well under most cooking methods.

Although oreos are much like the dories and can be cooked in a similar way, their skin is usually very tough and must be removed.

If the skin is removed before cooking, oreos can then be suitably grilled or deep or shallow fried. They will marry well with the flavours of tarragon, dill or parsley butters. If oreos are cooked with the skin on they are best either baked or poached. The skin is removed before serving. Try char-grilling or wrap in foil and then barbecue.

Whole baked oreo is superb stuffed with mixtures of rice, herbs and nuts such as pistachios or almonds.

Microwave Cooking Times for Fish
- Fish fillets 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large 6 minutes/750g on medium
- Whole fish Small 3-4 minutes on medium

Easy Fish Recipes - From How To Cook Fish


Commercial Fishing for Black Oreo Dory:

Wild Caught

Black oreo are found only in the Southern Hemisphere. They are a deepwater species, living at depths between 600 and 1200 metres.

Recovery Rate
Skinless fillets: 25% (wing off) from whole smooth oreo (gut in), Skinless fillets: 18% (wing off) from whole spikey oreo (gut in).  Oreos have a low recovery rate because the head and gut cavity are relatively large.

 

See alsoDory, Lookdown Dory Black Oreo DoryJohn DoryKing DoryMirror Dory Smooth Oreo Dory


 

 


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