John Dory

From Cookipedia

John Dory at Borough Market

John Dory, also known as St Pierre, refers to fish of the genus Zeus, especially Zeus faber, of widespread distribution. It is an edible deep-sea fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. The dark spot is used to flash an 'evil eye' if danger approaches the John Dory. Legend says that the dark spot on the fish's flank is St. Peter's thumb print. The texture and flavour of the John Dory makes it an excellent eating fish.

Cooking tips

There is a lot of waste from John Dory, the yield is only about 35% so expect to use a 700g (1.5 lb) fish to feed 2 people.

To avoid the fillets curling up in the pan, cut a series of slashes in the skin.

Substitute fish

Bass, Grouper, Snapper, Emporer, Turbot, Halibut.

Seasonal Information: John Dory

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

John Dory is at its best and in season during the following months: September, October, November, December, January, February, March, April & May.

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