An extraordinary fish, the John Dory is a part of New Zealand seafood royalty. Highly regarded as the essence of seafood fine dining due to its exquisite delicate texture and flavor.
Origin: North of New Zealand's South Island, particularly in the Bay of Plenty & Hauraki Gulf
Method of Capture: Danish Seine net caught/ Longline in smaller volume
Wild or Farmed: Wild
Method of Capture: Danish Seine net caught/ Longline in smaller volume
Wild or Farmed: Wild
- Friend of the Sea certified
- Managed under the NZ Quota Management System
- Wonderful white fillets contrast with the deep colors of John Dory's skin
- Delicate flesh and fine flake
- Favored amongst French high-end restaurants
- Perfectly suited to baking & sautéing due to its delicate nature
- Applies well to poaching, grilling, pan-frying
- When cooked whole, the gelatinous moisture from the bones keeps the flesh sweet and allows the meat to slip off the bone easily
- Its delicate flavor works best with fewer garnishes or dish dishes
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.