Ribaldo also known as Deep Sea Cod has a mild flavour, medium oiliness, very soft, moist flesh and few bones, which are easily removed. If cooking whole, score trunks at the thickest part of the flesh. Cut thick fillets into serving-size portions to allow even heat penetration.
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. When fresh, the flesh holds together well in soups, curries and casseroles.
Goes well with:
Butter, chilli, citrus, garlic, herbs (dill, parsley, French tarragon, thyme), olive oil.