Dory John Dory - Zeus faber; King Dory - Cyttus traversi; Mirror Dory - Zenopsis nebulosus; Silver Dory - Cyttus australis


Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, coriander and lime are more suitable when frying whole.

For fillets to be grilled, herbed butters or oils are suitable and even a salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc.

Dory fillets are delicate and often best coated or wrapped in foil for cooking.

Carlo and Danny Tosolini of Tosolinis in Canberra cleverly combine strongly flavoured accompaniments to complement the delicacy of the silver dory.




Delicate flavour. The John dory has a distinctly sweet taste.

Low Moist


Dories need a wine that will not dominate their distinctive light, sweet flavour. Young, cool climate Rieslings fit the bill.

Nutrition Information (average quantity per 100g)

Energy 399 (95 calories) Fat (total) 0.6 g Alpha‐linolenic acid 17 mg
Protein 20.6 g Saturated fat 28% of total fat Docosahexaenoic acid 152 mg

24 mg

Monounsaturated fat 14% of total fat Eicosapentaenoic acid 21 mg
Sodium na Polyunsaturated fat 57% of total fat