Wild John Dory (St Pierre)

2 skin on fillets. Approx. 2 pounds.
or 1 whole fish. Approx. 5 pounds.

Wild john dory is a unique fish and rare to find in the US. With seemingly no close relative, this odd-looking fish stands out and is prized for its delicious fillets.
The dory has an oval-shaped, flat body, is extremely thin with yellow-brown to grayish olive skin and is covered with fine, tiny scales that require no scaling. The ten long spines on the dorsal fin and trademark “thumbprint” on its side add distinguishing marks. According to fish lore, the black spot comes from the righteous touch of St. Peter (The Patron Saint of Fishermen) . Hence, “St. Peter’s Fish,” or “St. Pierre’s Fish” to the French.
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 fresh fillets. Sautéing, steaming and poaching are all highly recommended, as well as use in soups, stews, and bouillabaisse. We also suggest preparing in ways similar to dover sole for best results.
Read our Browne Blog for best caring and storage practices. For advice on filleting whole round fish, read our tutorial.

• Harvest Region: Portugal