John Dory
Saint-Pierre
| Latin name | Zeus faber |
|---|---|
| Family | Fish & seafood |
| Origin | Eastern Atlantic & Mediterranean |
| Season (France) | October – April |
| Flavour | Delicate · Sweet · Marine · Mild |
| Typical price (France) | 30–50 €/kg |
What it is
The dark spot on its flank is said to be Saint Peter's thumbprint, left when he lifted the fish to take a coin from its mouth — hence saint-pierre. It is so thin from the side that a large one yields surprisingly little flesh.
In the kitchen
Ask for it filleted and keep the bones — the head and frame make one of the best fish stocks there is.
Goes with
Butter Lemon Shallot Cream Chives White wine vinegar Spinach Thyme
In season alongside
Haddock Hake Plaice Pollock Sea bass Snow crab
Something wrong here, or missing? Tell us