Healthy Food Database
Formerly known as St Peter Fish because of the dark blotches on the sides of the fish, which are supposed to represent the imprint St Peter's thumb made as he took money from the fish's mouth. Many also remark that John Dory tastes like butter, as it simply melts ion the mouth. In actual fact John Dory comes under the group of fish known as Butterfish.
John Dory are found around southern Australia.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season: Summer Winter
Sold mainly as fillets but can be purchased whole. To buy whole, look for bright skin, bulging eyes, firm flesh and a pleasant sea smell. Fillets should also be lustrous with no brown markings, have a pleasant sea smell and not ooze water.
Wrap whole fish or fillets in plastic wrap or put in an airtight container. Keeps 2-3 days in the refrigerator or up to 6 months in the freezer providing your freezer operates at -18°C.
Tips & Tricks:
Because the recovery rate of fillets from whole fish is only 30% the cost of purchasing fillets will be much higher than buying the whole fish. As John Dory has delicate flesh the skin is best left on.
John Dory is best steamed, poached, baked, barbecued or gently pan-fried. It is best coated in flour, breadcrumbs or a light batter before frying. If baking or barbecuing, wrap in foil.
Nutrition per Per serve:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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