Dory has a mild taste and a low-fat content. Due to its thin profile and large head, the fillet yield is low, only a third of the fish’s total weight. For this reason, Dory is generally not prepared whole – and why we offer it fresh cut from the fish as fillets. Sautéing, steaming and poaching are all highly recommended, as well as inclusion in soups, stews, and bouillabaisse. Some suggest preparing in ways similar to sole for best results – the Dory’s lean meat can become dry if overcooked.
John Dory are olive-brown with a golden sheen and a dark spot on the center of each side. They have tiny scales and a very smooth skin. The body is almost oval and is very compressed with a large head and upright jaw. The dorsal-ﬁn membranes extend well beyond the spines and there is a single row of spiny-edged scutes along the belly and at the base of dorsal and anal ﬁns.
John Dory ﬁllets have a ﬁrm white ﬂesh. They are very deep and short, tapering sharply. They are rarely skinned since they have small and barely detectable scales.