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Beche De Mer
(Sea Cucumber - Trepang)

Also known as Ribaldo, Deep-sea cod, ghost cod, giant cod, googly-eyed cod.

Ribaldo is a deep sea cod.

Ribaldo has a grey-pink top and white underside with reddish fins. It is distinguishable from other cod species by it's large eyes and split anal fin. Females grow to a length of 75 cm and males to 65 cm.

Available wild-caught, this deep-water, bottom-dwelling marine fish is found mainly on the continental slope at depths of 300 to at least 1,200m off the southern coast of Australia between Brisbane (QLD) and Geraldton (WA), and usually caught as bycatch of trawled fish, but also sometimes by droplines.

There is very little known about Ribaldo. Samples have suggested that spawning occurs during the winter and spring months.

Other Bar Cod & Reef Cod Links:

Exporters of Reef Cod
Importers of Reef Cod
Processors of Reef Cod
Wholesale Suppliers of Reef Cod 
Seafood Agents for Reef Cod

Angling for Ribaldo Ghost Cod:

Cooking Ribaldo Ghost Cod:

Ribaldo has a soft white flesh that is particularly suited to grilling and also most suitable as a steamed fish with Asian flavours.

Season
Available year round.

Size and Weight
Commonly 1.5-5kg and 40-70cm, but can grow to 45kg and 183cm.

Price
Medium priced.

To Buy
Sold mainly as skinned fillets or trunks. In trunks look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure trunks are scaled, gilled, gutted and cleaned thoroughly. Wrap trunks and fillets in plastic wrap or place in an airtight container. Refrigerate for no more than 24 hours as flesh turns soft quickly, or freeze for up to 3 months below -18ºC.

To Cook
Average yield is 25-30%. 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.

Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. When fresh, the flesh holds together well in soups, curries and casseroles.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Panko Crusted Cod	Cod Florentine	Spanish Salt Cod Fritters	Wild Alaska Tamarind Cod

Ribaldo are caught using longlines on the continental slope in waters up to 1200 metres.
Usually caught as by-catch of trawled fish, but also sometimes by droplines.