John Dory
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=55902
Printed Date: 10 Jun 2026 at 3:24am
Topic: John Dory
Posted By: des flurane
Subject: John Dory
Date Posted: 30 Jul 2010 at 4:00pm
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Had the good fortune to latch onto my first JD today.
Leaving it in the salt ice overnight, but any tips on filleting and cooking?
Thanks.
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Replies:
Posted By: Double Shot
Date Posted: 30 Jul 2010 at 4:11pm
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Hey DF,
Mate easy as to fillet, just run the knife around the top and bottom off the sides, just inside of all the spikes (just like anyother fish really) the fillet inside will be in 3 pieces and be just peeled from the skin real easy....
To cook I like to poach the fillets...
In a deep fry pan, add a little white wine, salt & pepper, fresh chopped spring onion, some water...bring to the boil, add fillets and a LARGE tablespoon of sour cream, poach until not quite cooked through, remove and sit for 2mins before serving, sprinkle fresh diced green spring onion tops over and add what you like as a side...
Just a little easy dish for you....
Predator ------------- 70ml of 90deg C water pressurised through 13g of roasted finely ground tamped coffee for 25sec's to make a distinguishing sensory hit called a Double Shot |
Posted By: JAKE D
Date Posted: 30 Jul 2010 at 4:17pm
| try baking it whole if you think your gonna have trouble filleting it. doesnt need to be scaled and the skin goes crunchy and tastes amazing |
Posted By: Catchelot
Date Posted: 30 Jul 2010 at 4:48pm
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Use a long skinny filletting knife must be super sharp, hold knife as flat as you can and cut around the top - tail - bottom along the fins and spike line and take your time working the knife into the middle, done right and you will get an entire side off leaving ALL bones behind.
Practically any method of cooking is mint and the skin is just devine seared or fried, just don't over cook it.
Oh and if you like sashimi it is on the top of the recommend list...
Most caught JD's are female and can have huge roes, not sure about this time of the year though...anyways the roes are good floured and gentle fried as is the liver if it is large and you don't mind offal...tastes just like chicken liver...good thing to do with snapper liver also. ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: Muppet
Date Posted: 30 Jul 2010 at 5:16pm
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Best way to cook em is the restaurant way. Season the skin then sear in a butter/oil mix on the skin side first in the pan get nice colour on the skin trick is to hold it down on the pan as it will curl straight away.
Flip it over and one minute on the other side and then into a hot oven for a few minutes depends on the fillet side. My favourite fish.
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Posted By: des flurane
Date Posted: 30 Jul 2010 at 8:05pm
| Thanks guys. |
Posted By: part-timer
Date Posted: 30 Jul 2010 at 9:48pm
that sounds like its worth a try..  |
Muppet wrote: