John Dory
Zeus faber (Saint Pierre, Saint Peter's Fish)
A distinctive, laterally flat fish from New Zealand and Australian waters, John Dory has rich, complex flavor with a gentle sweetness and a succulent, delicately firm texture.
Range
New Zealand and Australia
Method of Capture
Danish Seine and Multispecies Trawl
Seasonality
Our winter and spring
Size Range
1.5 to 6 inches at the largest
Sustainability Consideration:
New Zealand generally follows precautionary fisheries policies, but John Dory population status is not fully certain, and research is limited. When possible, it’s best to choose Danish-seine–caught John Dory over trawl-caught fish.
Flavor & Texture:
Rich and complex with a mild sweetness and a succulent, delicately firm texture—a premium white fish that works well in refined, sauce-driven dishes.
Seafood Cooking Tips
John Dory is versatile and takes well to gentle or moderate heat:
- Sauté – Pan-sear fillets and finish with butter, wine, or citrus-based sauces.
- Grill – Grill thicker fillets or portions over medium heat, taking care not to overcook.
- Stew & Soups – Excellent in brothy fish stews and soups; the flesh holds together but stays tender.
- Bake in gratin – Layer in a gratin with cream, stock, or vegetables for a rich, comforting dish.
Pull the fish from the heat as soon as it turns opaque and flakes easily with gentle pressure to preserve its delicate texture.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
