Ribaldo
Mora Moro
A soft, moist flesh fish with a mild flavour.
Ribaldo are found around New Zealand and southern Australia. They are more common around the South Island of New Zealand at depths between 300 and 700 metres.
Key Information
Family
Ribaldo belong to the Moridae family (morid cods).
Physical attributes
Grey to pink above and flecked with brown that shades to white around the belly. It is similar in shape to the Red Cod and is distinguished by its large protruding eyes, two anal fins and the absence of a dark pigment spot on the base of the pectoral fin.
The flesh is white and soft.
Sustainability
Ribaldo is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Geographical location
Ribaldo occur around New Zealand and southern Australia. They are moderately common around the South Island of New Zealand at depths between 300 and 700 metres.
Market Names
- New Zealand: Ribaldo, Deep–sea Cod, Googley-eyed Cod, White Cod, Mora
- Commonwealth of Independent States: Mora
- Italy: Mora
- France: Moro
- Japan: Shirodara
- Korea: Dae gu
- Spain: Mollera Moranella
Locations Caught
Profile
Average weight
2-5 kg
Average length
40-50 cm
TACC i
1,683 tonne
Talley's catch
100-500 tonne
Nutritional information
Average quantity per 100g
Energy
336 kJ
Protein
14.9 g
Fat, total
1.3 g
Carbohydrate
2.5 g
Seasonal availability
Flavour and cooking
Ribaldo has a soft, moist flesh with a mild flavour and medium oil content. It is suitable for cooking in many ways including baked, fried, poached, steamed and grilled.
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