John Dory
Formerly called Saint-Pierre, we know it today as John Dory. According to legend, St-Peter had been asked by the Holy Father to catch the fish and retrieve a gold coin from its mouth.
In spite of its unusual appearance, John Dory has a lovely
white, firm and tasty flesh. The bones of the John Dory are
gelatinous and can be used to make an excellent fumet
(stock).
Gourmets appreciate the sweet taste of John Dory, very similar to
crab and lobster. Like monkfish, it also is a key ingredient in
making the traditional “bouillabaisse marseillaise”.
Your METRO fish expert carries frozen John Dory fillets.
- John Dory should be prepared as simply as possible to preserve its flavour.
- It is delicious oven-baked, poached, prepared en papillote, sauteed, grilled, steamed, pan-seared, deep-fried and of course, in fish soups and bouillabaisse.
Click here for cooking methods and more tips and suggestions
The John Dory is a lean fish and, as such, very easy to
digest. We recommend steaming or poaching if you wish to
preserve the low fat content of the fish.
The John Dory is an excellent source of high quality protein and
constitutes a good source of omega-3 and omega-6 fatty acids.
Fresh fish should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh John Dory
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2 to 3 days
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4 to 6 months
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Cooked John Dory
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1 to 2 days
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