They are solitary fish that have a range of habitats, from reefs to sand and mud bottoms. John dory are found in the warm waters around the North Island of New Zealand, most commonly north of the Bay of Plenty.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

They are caught year-round in coastal waters off northern New Zealand, often in mixed species trawl catches of snapper and tarakihi, and by Danish seiners.

John dory flesh is white when cooked, with medium flakes. Fillets can be boned easily in this medium to firm textured fish. Try it;

• baked
• fried
• marinated
• poached
• sushi/raw

John dory's thin profile front-on helps it sneak up on prey. Its large eyes at the front of its head give it bifocal vision - another helpful attribute in sizing up the whereabouts of the next meal.

John dory is a good source of Selenium and VitaminB12; and a source of Niacin (vitamin B3), Iodine, Phosphorus, Potassium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega3.