John Dory

Kuparu

Zeus Faber

Seasonality – Year round

Catching Method – Live bait, mid-water trawl

Raw Preparation – Yes

Cooked With Skin On – Yes

Preferred Cooking Methods – Baked, poached, pan-fried with crispy skin

Substitute Species – Snapper, Tarahiki

 

Many consider John Dory to be at the top of the charts when it comes to eating fish. It has a relatively delicate slightly sweet white flesh.

With relatively thin fillets, it pays to really concentrate when cooking them as you don’t want to over cook this delicious fish.

Because of its bone structure, it’s a wonderful fish to cook whole, similar to a flounder. The flesh stays juicy and moist cooked on the bone, with the flesh coming away from the frame with ease.

A great way to cook JD’s are crispy skin side down fillets, with a simple green salad and mashed potato. If you want to take it up a notch, make a little butter sauce (beurre blanc) and pour a liberal amount of this over the fish once plated.

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