Noted by the Financial Times as “…one of the very best…” image/svg+xml

Oreo dory (Allocyttus niger; Pseudocyttus maculatus)

Oreo dory
Oreo dory

Scientific name for Oreo dory

Allocyttus niger; Pseudocyttus maculatus

Common name(s) for Oreo dory

Black oreo dory; smooth oreo dory

Market name

Oreo dory

Other language names for Oreo dory

  • French: Saint Pierre de fond de Nouvellle Zelande
  • German: Tiefsee Petersfisch
  • Italian: Triglia
  • Japanese: Ôme-matodai-zoku
  • Spanish: Salmonete

Introduction to Oreo dory

The John Dory (Zeus faber) is a valued species that bears the dory name, but only a limited quantity of this superb and costly fish is accessible in the United States. Two closely similar New Zealand species, black and smooth oreo dories, are more prevalent in the US market. Though they resemble the John Dory in appearance and have comparable thin, white flesh, they are not genuine dories but are members of the Oreosomatidae family. The black oreo dory’s skin is rough and dark. The smooth oreo dory’s chocolate skin is as its name implies. The smooth oreo is preferred over the black, since it produces bigger, whiter fillets. Both oreos have a market size of between 1 and 2 pounds. Oreos are trawled as a target species and sometimes as bycatch in the orange roughy fishery. Due to their remote harvesting location, oreos are nearly always sold frozen.

Product Profile for Oreo dory

Small, thin, cream-colored fillets of black oreo dory become ivory when cooked. Smooth oreo dory features bigger, thicker fillets and cooks whiter than black oreo dory. Both dories have a moderate flavor, however the black oreo dory has a larger oil content than the smooth oreo dory. The texture is firm, particularly when it comes to smooth oreo dory. Neither of these fish flake readily.

Nutrition for Oreo dory


Calories: 82
Fat Calories: 37
Total Fat: 4.1 g
Saturated Fat: N/A
Cholesterol: 31 mg
Sodium: 113 mg
Protein: 11 g
Omega 3: N/A

Cooking tips for Oreo dory

Customers will be more eager to try this diverse species if you offer creative culinary recommendations and preparations. You can deep fry spiny dogfish for fish and chips, like the British do, but don’t stop there. Cubed beef can be used in kebabs or stir-fries. Because of its oily meat, dogfish smokes well. Shark fin soup may be made with the fins, and the firm flesh makes a great chowder component.

Cooking methods for Oreo dory

Fry, Poach , Saute , Steam

Primary Product Forms for Oreo dory

Global Supply for Oreo dory

New Zealand, Australia, South Africa, Iran