A rare find on US Markets, John Dory is an unique fish that seemingly has no close relative; an odd-looking species that is unlike any other in the seas. However, it is prized for its delicious fillets. The Dory is an oval-shaped, flat-bodied fish – extremely thin – with yellow-brown to a grayish olive green skin which is covered with very fine, tiny scales that are barely detectable (and require not scaling). The ten long spines that jut out from its dorsal fin and a trademark “thumbprint” adorning its side are distinguishing marks. Fishery lore has it that this black spot is traced from the righteous touch of St. Peter (The Patron Saint of Fishermen) himself. Hence, “St. Peter’s Fish,” or “St. Pierre’s Fish” to the French, are also common names. Dory are caught in the North Atlantic and Mediterranean, and halfway around the world along the coasts of New Zealand and Australia.
Dory has a mild taste and a low fat content. Due to its thin profile and large head, the fillet yield is low, only a third of the fish’s total weight. For this reason, Dory is generally not prepared whole – and why we offer it fresh cut from the fish as fillets. Sautéing, steaming and poaching are all highly recommended, as well as inclusion in soups, stews and bouillabaisse. Some suggest preparing in ways similar to sole for best results – the Dory’s lean meat can become dry if overcooked.
Two Skin-on Fillets are Approximately 1 Lbs, Net. Wild Caught. Portugal.