John Dory

John Dory is a distinctive-looking fish with an unusual appearance. It has a flat, disc-shaped body and a large head, with a prominent dark spot on its side. The coloration of John Dory is a light to medium brown, with irregular dark blotches that help to camouflage it on the ocean floor. The skin of John Dory is covered in a layer of thick scales, which can be easily removed.

The taste of John Dory is mild and delicate, with a subtle sweetness that makes it a popular choice for seafood lovers. The texture of the flesh is firm and flaky, but also moist and succulent. When cooked, John Dory has a white, opaque flesh that is highly prized by chefs for its flavor and versatility. Its unique taste and appearance make it a favorite among foodies, and it can be cooked in a variety of ways, such as grilled, baked, or poached, to bring out its delicate flavor.

Uses: 

Grilled or roasted: John Dory's mild flavor and delicate texture make it ideal for grilling or roasting. It can be seasoned with herbs, spices, and lemon juice, then cooked over a hot flame or in the oven.

Poached or steamed: Because John Dory is a delicate fish, it can also be poached or steamed. This method of cooking helps to retain the fish's moisture and flavor, and is often used in more delicate preparations such as soups or stews.

Pan-fried or deep-fried: John Dory can be breaded and fried in oil, which gives it a crispy texture and a golden-brown color. This method of cooking is often used for fish and chips or as a main course.

Ceviche: John Dory can be marinated in citrus juice and served as a ceviche.

Sushi or sashimi: John Dory can also be used in sushi or sashimi preparations. Its mild flavor and firm texture make it a good choice for raw fish dishes.

Packing:

Available in different calibers and weight. 

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