Last updated: 3 July, 2024 @ 18:15
Never judge a book by its cover and all that… Despite its unusual appearance the John Dory is a very fine fish, and one growing in popularity (and price).
Known also as St Peter’s fish, owing to the prominent black spot on either side of its body – said to be the fingerprint of St Peter – the John Dory has unmistakable looks, making it easy to identify on your fishmonger’s slab.
Cooking John Dory
It’s firm flesh also makes it a versatile fish when it comes to cooking, with grilling and baking our preferred choice when serving larger fish whole.
Smaller fish are best under a hot grill – salt, pepper and little lemon – and you’re in for a real treat.
John Dory season
John Dory is said to be in season from April until January.
However, as with all fish it’s best avoided during its spawning period which takes place between June and August.
Avoiding John Dory during this time is mainly for two reasons. Firstly, it gives the fish a chance to spawn. Secondly, spawning takes a lot of the fish’s energy – which tends to mean less flesh on the bones and a generally poorer quality fish.
Further reading
Read our full guide to the John Dory for more preparation and cooking tips.