Available wild caught, it is a bottom-dwelling marine fish found mainly on the continental shelf from estuaries to about 200m found in temperate waters from southern Queensland to WA, including Tasmania and caught by trawling and Danish seines mainly off the south-eastern coast of NSW and Victoria, with some off Tasmania, SA and WA as far north as Port Hedland.Its skin is greenish to silver and the prominent dark spot on the side (said to be the thumb print of St Peter the fisherman) and long, wispy dorsal fin distinguishes it from all other dories. Skin appears smooth and scaleless, though it does have tiny, fine scales. One of Australia’s most highly prized finfish.

DIVE DEEPER

COMMERCIAL NAME

John Dory

Method of Capture

Region

Other names

Doorkeeper's Fish, Dory Keparu, Kuparu, St Peter's fish.

Scientific Family

Zeidae (Dories).

Seasonality

Available year round.

Size

Typically 500g-1.5kg and 30-45cm, but can grow to 3.5kg and 75cm.

Price range

High priced.

Alternative Species

Other Dories or Oreodories, Flounder, Sole, Whitings.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form (usually skin on as the dark spot differentiates it from similar species). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell.In fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is gutted and cleaned thoroughly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 35%. Has a mild, slightly sweet flavour, low oiliness and moist, medium textured flesh with fine flakes and few bones, which are easily removed. The edible, scaleless skin can be left on.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, bake, grill, barbecue. Fillets are thin and, to protect them when barbecuing or grilling, best wrapped in foil or banana leaves.

Flavour pairings

Butter, citrus, fresh herbs (such as chives, coriander, dill, French tarragon, parsley, thyme), olive oil, white pepper, white wine.

IMPORTS

Chilled whole fish and chilled or frozen fillets are imported from New Zealand. Basa, a freshwater farmed catfish imported from Asia, is sometimes marketed as ‘Pacific Dory’, though it is unrelated to the Dories.

Find similar species by tag

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.