It would be nice to have a section dealing with the culinary uses of the John Dory.

Why is john dory so expensive. Posted at 2210h in Uncategorized by Share. But I think hell be fine. When one sees JD on restaurant menus it tends to be priced up there with the lobster and truffles.

You can buy a fish under 300g for 150. John Dory are known to spawn off the coast of New South Wales in late summer and autumn at depths of 50 to 100 metres. On my Saturday shopping trip I saw that they were on special and I bought the John Dory thinking These will be nice.

I found that because the frames were made of vertical-grained fir the pressure of the sheer clamps caused cracks in the frame notches. The rest is the bones fins and the head. Because of the large head like Monkfish this accounts for half its weight John Dory is best filleted but beware the low yield around 35 and some sharp nasty spines which require extra care when filleting.

Check out the spoiler below if you must know. In the case of John Dory nearly half the weight of the fish is in the head. We suggest sautéing baking frying steaming and poaching as the best ways to prepare John Dory.

You may also include them in soups stews and bouillabaisse. However searching around and on the Web I came across an interesting phenomena that led to my post. It is not far short of Dover Sole in.

Next was the sheer clamp a 58-thick by 1-12-wide piece of Douglas-fir that extends from stem to transom passing through notches in each of the frame tops. A John Dory only has about a 30 yield. It goes by the name gallo in Spain which means cockerel.