John dory

matō dai

This fish has a distinctive spot behind its gills, which gives it its other name—St. Peter’s fish. The spot is said to denote the place where St. Peter put his thumb when picking it up. John Dory are rarely found in Japanese waters, so are less common on Japanese sushi bar menus, but their firm, delicate-tasting white meat makes them suitable for any type of sushi and a very popular sushi ingredient in Australia.

John Dory fillets

John Dory has a heavy bone, which makes it easier to fillet; it is not very fleshy.

AVAILABILITY

John Dory is found in coastal waters off Europe, Africa, Asia, Australia, and New Zealand. It is available almost year-round in Europe, but is less good between June and August. It comes into season in Australia and New Zealand during the winter months.

SUSTAINABILITY

John Dory is caught as bycatch and is not a targeted commercial fish. Stock levels are unknown and unmanaged. Steer clear of immature fish, which will be less than 14in (35cm) long, and avoid eating it between June and August, its breeding season.