sources state the name John Dory is an English twist on the French “jaune dore” (golden yellow) tint representative of the fish.He’s quite a dramatic fellow with 10 long dorsal fin spines that can spear and rip skin of careless fingers. He also has 4 spines on the anal fin and microscopic, sharp scales that run around the body. For tips on filleting Zeus Faber (geek speak), here’s a useful video. http://www.filleting-fish.com/john-dory.
Cooking: The flesh is a creamy-white firm-textured flesh that holds up well in cooking and complements Mediterranean flavors and spicy sauces. There is wide range of opinions on best substitutes for John Dory, but most common recommendations are dover sole, seabass, turbot and halibut and perhaps cod.
Cost and Yield:
Because of its large head (about half of its weight), this is a low yield fish of about 30. Maximum weight is around 3 kilograms (about 6.5 pounds). The price at one Paris market was 40€ per kilogram or $53 U.S for 2 pounds. A British fish distribution site had it similarly priced at 37£/kg.
Fishing: Eastern Atlantic, Mediterranean Sea, New Zealand, Australia and Japan
History (Biblical): This fish has a dark spot on its side. Several sources report the name St. Pierre as a biblical attribute. St. Peter’s thumb imprint “stuck” on the fish when he removed a coin from the fish’s which was then used to pay the temple tax collectors (Matthew xvii, 24-27). No explanation is referenced as to why the fish would have money in its mouth.
History (Biological): The dark spot evolved to look like a large eye that is flashed to intimidate prey.
Nutrition for John Dory/St. Pierre: Here’s nutrition info I could locate on John Dory, 2 substitutes and chicken breast to compare to a non-fish
protein for a 5 ounce or 142g serving (a common portion size).
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Interestings looking fish. I can relate to the head making up half of the body weight. Are they available in the U.S.
ReplyDeleteIt's not commonly imported to the U.S. mostly it is too expensive, but better restaurants to purchase it and mostly from New Zealand.
ReplyDeleteIt looks like a fish that lives in coral reef environment. I wonder if it is being overfished like most everything else in the sea. What does the meat taste like by itself?
ReplyDeleteJohn dory is actaully a deep sea fish that lives in the Atlantic and Indian Oceans. I haven't heard that it is being overfished but it is interesting to see it being used in France since it is more common in Austrailia and Asia.
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