John Dory

A spectacularly unattractive fish with alien-like features – but do not be put off by its looks, as John Dory is considered by many to be one of the best-tasting fish, with a delicious sweet flesh. It has a sizeable mouth which it uses to suck in large prey such as fish and shrimps, and a black spot on each side of the body, which is said to be the thumbprint of St Peter!

The flesh is creamy-white with a dense texture similar to Dover sole, that holds up well during cooking. Ideal pan-fried or grilled, John Dory works well with Mediterranean flavours and peppery sauces. John dory is caught as a valuable by-catch in trawl and net fisheries. Avoid eating small John Dory smaller than 29cm that haven’t had the opportunity to spawn yet.

Adapted from Love Seafood


Seafood type:


Best during:

January , April - December

Cooking recommendations:

Bake, deep fry, grill, poach or shallow fry

Nearest Alternatives:

Brill Dab Megrim Gurnard