Oreo Black Oreo - Allocyttus niger; Warty Oreo - Allocyttus verrucosus; Smooth Oreo - Pseudocyttus maculatus; Spikey Oreo - Neocyttus rhomboidalis


Oreos have few or no bones, rounded fillets and a light, delicate flavour. They are durable fishes that hold together well under most cooking methods.

Although oreos are much like the dories and can be cooked in a similar way, their skin is usually very tough and must be removed.

If the skin is removed before cooking, oreos can then be suitably grilled or deep or shallow fried. They will marry well with the flavours of tarragon, dill or parsley butters. If oreos are cooked with the skin on they are best either baked or poached. The skin is removed before serving. Try char-grilling or wrap in foil and then barbecue.

Whole baked oreo is superb stuffed with mixtures of rice, herbs and nuts such as pistachios or almonds.

For something different, try the “tempura of smooth oreo, zucchini flowers and lemongrass nage” recipe of Michael Lambie from Circa, The Prince in Melbourne.



Mild to medium

Delicate flavour; smooth oreo distinctive and a little stronger

Medium to High Moist


Whole baked Oreo stuffed with rice, herbs and nuts gives many opportunities for finfish and wine matches, but note that with stronger seasonings fuller wines are needed. With seasonings consisting simply of rice and dried aromatic herbs, choose lighter bodied wines of such varieties as Sauvignon Blanc, Semillon or a blend of the two. With more strongly flavoured seasonings, which could include ginger, garlic, onion, peppers or other strongly recognisable flavours, select dry wines made from Chardonnay or Chardonnay blends that have the capacity to stand over the seasonings.

Nutrition Information (average quantity per 100g)

Energy 206 (49 calories) Fat (total) 3.0 g Alpha‐linolenic acid 57 mg
Protein 10.7 g Saturated fat 20% of total fat Docosahexaenoic acid 286 mg

32 mg

Monounsaturated fat 51% of total fat Eicosapentaenoic acid 124 mg
Sodium 78 mg Polyunsaturated fat 19% of total fat