John Dory
Zeus faber · John Dory · Saint-Pierre
John Dory: what every chef needs to know
Think John Dory and you are looking at a rare premium Mediterranean deep-sea fish with a characteristic black spot on its flank — said by legend to be the thumbprint of St. Peter. The fish has an exceptionally high flesh-to-weight yield of approximately 40%, with a large bony frame. The flesh is firm, white, and has an extraordinary fine flavour, almost lobster-like in character. John Dory is a predator that actively hunts small fish using an extendable jaw. In the Mediterranean and Atlantic kitchen, it is considered one of the most prized white fish species. Due to limited supply, the price is high; the fish is not farmed and is only seasonally available.
John Dory: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
John Dory: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
whole sint-pietersvis roasted with Mediterranean vegetables, olive oil and herbs
fried fillet with braised fennel, pastis and tomato sauce
poached sint-pietersvis with classic white botersaus and zeewier
John Dory: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
rack heel on a bedje of fennel and tomatoes; the firm structure houdt goed are vorm at whole preparations.
sous vide on 52°C provides a perfect parelwitte structure; schroei than briefly to on high hitte for karamelisatie.
poach in a light visfumet with white wine and shallot; the subtle flavour profiteert of a not to powerful pocheervloeistof.
John Dory: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
John Dory: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
John Dory is available from February to August, with a peak in spring and early summer. The Mediterranean season starts slightly earlier.
John Dory: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
John Dory: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the full, creamy texture of white Bourgogne with subtle oak ageing pairs with the elegante, bijna zoetige flavour of sint-pietersvis
- Macon-Villages
- Saint-Veran
- Bourgogne Blanc
Marsanne and Roussanne from the Rhone-vallei give a krachtig, herbal white that the intensity of roasted sint-pietersvis aankan
- Hermitage
- Crozes-Hermitage Blanc
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about John Dory
At what temperature should you store John Dory?
Store John Dory at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare John Dory professionally?
The primary professional technique for John Dory is Oven roasting at 190°C for 15 minuten. Always verify core temperature with a calibrated probe thermometer.
Does John Dory contain allergens?
John Dory contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of John Dory?
John Dory provides 90 kcal, 19.2g protein and 1.5g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is John Dory in season?
John Dory is in season in Northern Europe during Feb, Mar, Apr, May, Jun, Jul. Availability varies by climate zone and import market.
Alternatives for John Dory
Professional substitutes for john dory in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
classic premium platvis, finely of structure. Vergelijkbaar for fine-dining presentaties.
firm platvis, versatile bereikbaar. Goede keus at seizoensgebonden aanbod.
firm vleugels, mild of flavour. Vergelijkbaar for beurre noir-preparations.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
