John dory are caught all around the North Island and top of the South Island. They have deep bodies, large dorsal rays, an extendable mouth and are olive green with dark irregular stripes and a single spot on each flank. They live over sandy bottoms in depths of up to 200 metres.
With a medium texture and flesh that turns white when cooked, they are well suited for baking, frying, poaching, marinating or served raw as sushi.
CA: Saint-PierreCH: Peterfisch (Heringskönig), St Pierre, Pesce San PietroCIS: Obyknovcenie SolnechnikDE: Heringskönig, PetersfischES: Pez de san PedroFR: Saint-Pierre, ZéeGR: ChristópsaroIT: Pesce san PietroKR: Heo Neo GuNL: Zonnevis, Sint Pietervis
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!