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.
This is a rare treat and should be a featured selection for your diners! The small, mild flake as an incredibly refined flavor profile that pairs well with bright whites from Australia and New Zealand.