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.