Australian Seafood Specalists
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John Dory

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh, Frozen
PACKAGING
Vacuum
FLESH COLOUR
White
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

John Dory have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. While cooking you must be careful not to overpower the delicate flavour.Dory fillets are delicate and often best coated or wrapped in foil for cooking. When fillets are being grilled, herbed butter or oils are suitable flavours to accompany the Dory. Another option is to roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc.When choosing a wine to accompany Dory, wine that does not dominate their distinctive light, sweet flavour is needed. Young, cool climate Rieslings are perfect to accompany and complement Dory.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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