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John Dory

The John Dory, or Jaune Dore, so named from the yellow tints on its surface, is a comparatively rare, and consequently expensive, fish, which is seasonable from Michaelmas to Christmas. The flesh is white and firm, something like the claw of a lobster, and, in fish weighing more than seven or eight pounds, is apt to be rather coarse and strong. It is best, both in flavour and quality, when weighing from four to six pounds. Though the oiliness of the skin unfits it for broiling, it is very good when boiled. When very small the John Dory is best baked. It is considered by some inferior only to the turbot. Probable cost, uncertain. (See also DORY.)