Deep Sea Cod (Ribaldo) is a deep-sea fish that can be found commonly on the south island of New Zealand. Similar to the Red Cod in shape but is distinguished by the larger eyes. The flesh is soft and white.
Has a mild flavour, medium oiliness, very soft, moist flesh and few bones, which are easily removed. Cut thick fillets into serving-size portions to allow even heat penetration. Cooks well when steamed, poached, deep-fried, pan-fried, baked and barbecued which goes well with butter, chilli, citrus and garlic.