Mirror Dory

When Caught

Year round

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, Caught in open waters
Recovery Rate: Fillets (skin on, wing off): 35% from whole John dory, Dories have a low recovery rate because the head and gut cavity are large, and the body is very compressed (i.e. flattened from side to side).

Mirror Dory Research

FRDC provides a comprehensive search of the latest research papers and images on Mirror Dory

Remarks

John dory is well known and highly regarded. However, mirror dory, which has a similar taste, also has excellent cooking potential, and can often be cheaper. The mirror dory has a thick edible skin but the thumbprint on each side, characteristic of John dory, is inconspicuous.

The dories and oreos are similar foodfishes and can be used as alternatives for each other.

Imports

New Zealand:: usually John dory frozen and chilled fillets, chilled whole

Overseas Names

J: kagamidai; USA: mirror dory

Grading

John dory are graded by total length or by whole weight (examples given below). Other dories are sometimes graded by length.

Mirror Dory (Zenopsis nebulosus)

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	399 (95 calories)
Cholesterol	24mg
Sodium	na
Total fat (oil)	0.6g
Saturated fat	28% of total fat
Monounsaturated fat	14% of total fat
Polyunsaturated fat	57% of total fat
Omega-3, EPA	21mg
Omega-3, DHA	152mg
Omega-6, AA	17mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

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.

Flavour: Mild, Delicate flavour. The John dory has a distinctly sweet taste.
Oiliness: Low
Moisture: Moist
Texture: Medium, Fine flakes
Flesh Colour: White
Thickness: Thin fillets
Bones: Not many bones, and these are easily removed
Price: The John dory is a high-priced finfish; the other dories are medium priced.

Suggested Wines

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

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