Black Oreo Dory

Also known as Allocyttus niger

Black Oreo Dory is also known as Kuromatou Dai in Japan and Saint-Pierre de fond de Nouvelle-Zélande in France. It is distinguished by its very dark brown body, blackish fins, small firm scales, and large, prominent green eyes. The species has firm, white flesh prized for its versatility in the kitchen.

The main fisheries for Black Oreo Dory are located on the Chatham Rise and Campbell Plateau, with year-round harvesting primarily via deepwater trawl methods. Commercial specimens typically measure 30–40 cm in length, with a maximum weight of up to 2 kg.

Culinary-wise, Black Oreo Dory offers firm fillets that hold their shape exceptionally well, making it ideal for dishes requiring robust cuts. Its mild, delicate flavour and medium-high oil content enhance its versatility. The species is available in frozen formats, including dressed and skinless fillets, and is suitable for frying, baking, poaching, grilling, and even sashimi preparations.

The fishery is managed under New Zealand’s Quota Management System (QMS), with a combined catch limit for the Oreo species group, ensuring sustainability.

Catch Areas: OEO3A, OEO4, and OEO6

Nutritional Information
Quantity per 100 grams
Energy (kJ)	572
Protein (g)	19.1
Fat
Total (g)	6.6
Saturated (g)	1.2
Carbohydrates (g)	0.2
Sugars (g)	0.2
Sodium (g)	113
Months Caught
Jan to Dec
Catch Areas