Wild British John Dory Fillet

• Each pack contains one skin-on boneless John Dory fillet
• John Dory is a great fish to poach - check out this recipe with saffron sauce 
• If you are serving one fillet per person or sharing a large fillet, you'll need 170g per person

Jane Grigson spoke for many when she said John Dory was ’one of the most desirable creatures in the sea, to be compared with sole and turbot’. It has an extraordinary mild flavour and delicate firm texture. Packs contain a single skin-on  boneless fillet from a rather large fish. Our John Dory tends to come from the South West of the UK, mainly Cornwall. This species is widespread and appreciated all around the globe, you can even find this species of John Dory in New Zealand. Can you guess what the Latin name for John Dory is? ...  Zeus Faber! Pretty cool right, named after the almighty?

To make the perfect sauce, you might need some John Dory heads from this page.

How you've been using our John Dory fillet...

• "Delicious firm fish served with samphire, roasted cherry tomatoes and capers"
• "I pan fried it and finished off with a caper and lemon sauce poured over with chopped parsley.  Perfect."
• "Better than the fish in the French Riviera! So fresh"

Sustainability - our rating 6/10

John Dory is a loner - no fisherman ever sets out specifically to catch it. Technically it's bycatch, although a very valuable one. So there are no management measures for John Dory and frankly, not much data at all, except that landing rates in Cornwall have been steady for the past 15 years.