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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

The Silver Dory is similar to the John Dory in shape and size, however the colour of the Silver Dory is a bright silvery colour and does not have the black mark that the John Dory has.

It is a commercial fished species, found in deep cold water off southern Australia and Tasmania. 

Habitat: Saltwater. Caught in open waters

Mild, Delicate flavour. The dory has a distinctly sweet taste.

Angling for Silver Dory:

It is a prized sporting fish which will take small lures and also live bait.      

Cooking Silver Dory:

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.

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.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Commercial Fishing for Silver Dory:

Wild caught.

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).

SIZE: whole 0.8-2.5 kg, fillet 100-300 g


IDENTIFYING FEATURES: Olive-brown with a golden sheen and a dark spot on the centre of each side. Tiny scales and a very smooth skin. The body is almost oval, very compressed and it has a large head and upright jaw. The dorsal-fin spine membranes extend well beyond the spines and there is a single row of spiny-edged scutes along the belly and at the base of dorsal and anal fins.

COMPARISONS: Dories are distinct from all other fishes, with the exception of their deepwater relatives the oreos from which they differ in having a smoother, paler skin and smaller eye. The John Dory, with its dark fingerprint spot and long filamentous dorsal fin, is an unmistakable member of the group.

FILLET: White firm flesh. Very deep, short and tapering sharply. Rarely skinned with small and barely detectable scales.

HABITAT: Quite common in the coastal water of northern New Zealand, particularly from Bay of Plenty northwards, but not abundant in any locality. This species does not school.

CATCHING METHODS: Longliner, Danish seining and trawled.

More links about Silver Dory