Fresh St. Pierre (John Dory) from Brittany

This saltwater fish is known for its mild, slightly sweet flavor and the moist, firm but flaky texture of its delicate white flesh. Low in fat, it is nonetheless comparable to turbot, sole, and brill because of its buttery mouthfeel. More often served as a fillet than as a whole fish, it can be found in the North Atlantic and cooler portions of the South Pacific. This fish is a favorite in New Zealand, Australia, the United Kingdom, and continental Europe.

John Dory fillets are wonderful for sautéing, steaming, and poaching, perfect with a side of grilled asparagus or sautéed greens like spinach, kale, or Swiss chard. Because of their mild taste, they work great with stronger-tasting seafoods in soups, stews, and bouillabaisse. The head and bones make a light, pleasing stock.

This fish calls for white wines in general—Chardonnays, Meursault, or semi-dry whites from the Côte de Provence—but a young Merlot or Syrah (Shiraz) from California are lovely choices as well.

Because of its metallic golden sheen, John Dory supposedly gets its name from the French words “jaune doré”, which means yellow gold. The single round mark on its side is linked to St. Peter, the Patron Saint of Fishermen. Old fisher-folk tales say that St. Peter touched the fish and the black spot is his thumbprint. More likely, this thumbprint, which resembles a giant eye, is meant to confuse and disorient large predators.

This product is a Pre-Ordered Item at The Bow Tie Duck and will only be available while the producer from overseas is able to supply and allow air-flown delivery. Should there be any delivery delay, delivery cancellation, ​“out of stock” notice, or ​“out of season” notice after purchase, you will be contacted by our Support Team. You will receive a refund or product replacement, or you can choose a new delivery date for your item. In choosing to place an order, you agree to the terms and have read that this particular product is not on-hand. After a short wait, you will receive your orders fresh from the source.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.