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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.
Ribaldo belong to the Moridae family (morid cods).
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.
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.
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.
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.