John Dory Recipes
According to Craig Fear of Fearless Eating, Boston fish chowder was the predecessor of New England clam chowder. (The first recipe for a Boston fish chowder was printed in the Boston Evening Post in 1751 while the first recipe for a clam chowder was printed in 1832.) Warm up your kitchen with his incredible chowder recipe!
Read MoreOur fresh, local JOHN DORY are landed in Point Judith. They're a bycatch on squid boats.
John Dory fillets are naturally boneless. With a firm texture and buttery flavor, they are best prepared simply.
Check out this tutorial on the 3 best ways to prepare John Dory: pan-searing, steaming, and roasting.
Our local, fresh JOHN DORY is found along the eastern seaboard, between Nova Scotia and North Carolina. It is a highly prized fish—particularly in England and Ireland. This fantastic, classic, autumn-y recipe hails from Devonshire, England.
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