St. Peter Fish NZ
From its storied beginnings, the John Dory has been a staple in ultra fine dining. With a sweet and delicate flesh that cooks to a paper white, the John Dory rivals the marks of species that often grace upscale menus.
Very Flakey, Sweet, Moist
Quick Facts
Commonly Known As:
St. Peter (Pierre) Fish,
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Species Name
John Dory
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Latin Name
Zeus faber
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Origin
New Zealand
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
New Zealand Seafood Import
Range & Habitat
New Zealand Seafood Import
From the tightest fisheries management available, our New Zealand Seafood Import specialties offer some of the freshest direct seafood. The ideals of the New Zealand Fisheries carry throughout the program.
From the Fishery:
To us, sustainable fishing, farming, processing, and sourcing means:
Our fish always comes from well-managed fisheries, or those with Fisheries Improvement Plans in place with healthy stocks. We continue to undertake research to ensure we manage fisheries with the best practices and quality of scientific information available.
The methods we use to fish and farm are aimed to reduce unintended impacts. This means ensuring we utilize the fish we catch, avoid significant negative impact on young fish or their habitat and develop the best practices to reduce the risk of bycatching marine animals and seabirds.
We make sure we minimize impacts on any endangered or threatened species by using technology, research, and mitigation programs, as well as supporting protection areas.
We trace our products from boat to plate.
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Creamy, Rich, Silky, Moderate
The Fish-As a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round in the clean, crisp Antarctic currents that flow freely from the Great Southern Ocean. Hiramasa is the Japanese word for the species, where it’s highly prized as a superb sashimi fish. Increasingly though, Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth. So it’s little wonder that the world’s leading chefs revere Hiramasa Kingfish for its exquisite flavour, texture and consistency and have come to rely on fresh deliveries of it twice weekly, 52 weeks of the year. Local pride, careful Australian nurturing and global recognition make it easy to see why award-winning Hiramasa Kingfish is indeed, The King of Kingfish. Hiramasa Kingfish is renowned for being one of the finest eating fish in the world. Its firm white-to-pale-pink flesh boasts a fresh, sweet and clean flavor that’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavors, including meat. Its broad-flaked texture and minimal bone structure is also favored by leading restaurant chefs for its easy eating, consistently high standard and exquisite mouth feel. The skin crisps brilliantly too, reflecting its higher fat content. All of which means that Hiramasa Kingfish is a fish for every season; performing magnificently as a warming winter dish as well as clean, classic summer fare. Whether it’s haute cuisine or haute casual, Hiramasa Kingfish’s versatility makes it a veritable palette for the palate.
Flakey, Sweet, Light, Moist
Typically large fish. Growing to 30-40 lbs, it can offer baseball cuts for dramatic center-of-the-plate presentation. It is menued in many revered Fine Dining Restaurants.
Pan Roast, Sear, Broil, Poach
Claw meat is obviously taken from claws but also includes leg meat. It is the cheapest because the meat is small and has the least integrity. Special crabmeat is meat taken from front of the body. Again, a little bigger, more integrity. Jumbo Lump crab meat is from the back of the body. It has the most integrity and is the largest meat on the crab due to propelling those powerful swimming fins. Finally, Backfin meat is essentially broken pieces of Jumbo Lump crab.