Available wild caught, it is a bottom-dwelling marine fish found mainly on the mid-continental slope commonly between 850-1,100m, mostly near deep underwater pinnacles, and caught mainly by trawling off southern Australia, especially Tasmania or on underwater hills to the south. Unlike other Oreodories, the scales rub off easily. Like all Oreodories, it differs from the related Dories by having rougher, darker skin, larger eyes and a more elongated body.

DIVE DEEPER

COMMERCIAL NAME

Smooth Oreodory

Method of Capture

Region

Other names

Smooth Oreo, Smooth Dory, Smooth Oreo Dory, Spotted Dory, Spotted Oreo.

Scientific Family

Oreosomatidae (Oreodories).

Seasonality

Available year round, with peaks in January, February and May.

Size

Typically 1-2kg and 35-45cm, but can grow to at least 5kg and 61cm.

Price range

Medium priced.

Alternative Species

Other Oreodories or Dories, Flounder, Ling, Orange Roughy, Sole, Whitings.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form (always skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 25%. Has a mild flavour (though slightly stronger than other Oreodories), medium-high oiliness and moist, medium-firm textured flesh with few bones, which are easily removed.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue. Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.

Flavour pairings

Butter, citrus, fresh herbs (such as chives, coriander, dill, French tarragon, parsley, thyme), ginger, garlic, lemongrass, nuts, olive oil, onion, pepper, white wine.

IMPORTS

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.