SPECIES

Mirror Dory

Zenopsis nebulosa

No longer the ugly duckling of the Dory family, the Mirror Dory remains one of our go-to winter species. Caught in Australia’s South East Trawl Fishery, Mirror Dory live from 50-600 metres deep, with large protrusible mouths that enable a diverse diet. They come into their peak in winter, when the fillets thicken, the roe develops, and finger-thick seams of fat are deposited between the fillet and the bones. Due to the abundance of this species and the ease with which it can be caught, this is typically a low-priced fish. On a day when John Dory fillets sell for $40-$50/kg, Mirror Dory will retail for closer to $20-25/kg. Thanks to the fat, the fillets pan-fry or roast particularly well. Try roasting a tray of winter veg and place the fillets on top for the final few minutes - a classic winter one pot wonder.

DIVE DEEPER

COMMERCIAL NAME

Mirror Dory

Method of Capture

Trawl

Region

Eastern Australia,
Southern Australia

Other names

Deepsea Dory, Deepwater Dory, Silver Dory, Trawl Dory.

Scientific Family

Zeidae (Dories).

Seasonality

Available year round with peaks from May to January.

Size

Typically 700g-1.2kg and 40-50cm, but can grow to 3kg and 70cm.

Price range

Low to medium 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). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pale pinkish, 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 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 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.

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.

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.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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.

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.

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.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

We're your home of seafood education. Sign up to our newsletter 'The Catch' for all the latest info, straight from the source.

Explore Our Content

Company

© Sydney Fish Market, 2024

Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.

Follow us: