Why This Fish is So Expensive

Why This Fish Is SO EXPENSIVE

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[nicktheflybradley]

Hi Reed, I got a John Dory from York market yesterday. I did the filleting, skinning and everything else exactly the way you showed.
I then ate the 2 lower fillets with the collars, cheeks and throat, freezing the other 4 pieces for 2 later meals.
It was the best John Dory meal I have ever had.
Thanks again for showing the “how to”.
Nick from York

[mikecollins]

I have no idea why I watch these videos, living as far from an ocean as I do, but it is so fascinating to watch a master at work :)

[angryrealists]

John Dory is the perfect fish for grilling whole over coals with a very simple Med style marinade. The skin provides the perfect protection and the relative surface area to thickness means a consistent cook throughout at the temps needed for the perfect cook.

FYI you're paying a premium for Dory in the US because its range is confined to the western Pacific, Indian and east Atlantic Oceans. Here in Aus it's relatively common and a whole Dory of that size will sell for approx. 35 AUD/24 USD at my local.

[bradgillingham]

Hey, I'm from San Francisco and I'm a fish loving fool. I just got tuned into your vids and I love'em. Very useful tips on how to filet. Really appreciate your instruction!

[PūkaHeadMan]

I appreciate how you show your viewers how to get as much meat out of every fish you clean and fillet. 👍

[lucazanatta]

In Italy this fish is called "SAN PIETRO"... the average size is very small, but fish like the one you filleted, cost on average 60€ per kg... so translated into dollars, that fish in Italy would cost 88 dollars (...to fillet)

[Seaheart]

This guy KNOWs his fish and knows how to clean them perfectly! Bravo. So much fun to watch and listen to; Reed, you've found a very unique niche among YouTubers; love your channel!

[pierevojzola]

Hi, John Dory sells in Auckland NZ supermarkets at NZ$50 per kilo (US$30.50 for 2.2 lbs, converts to $13.86 per pound). The problem for us is that we only get the small JD’s and at that price I would rather buy a deep sea Hapuka (Grouper) which I think is the best fish. You can’t compare our Cray Fish to an Atlantic lobster, in the same way you can’t compare an Atlantic Salmon to a far superior Pacific Salmon. Unfortunately, for all you finicky eaters, the best way to eat fish is to cook it on the bone ( minus the gills, guts, scales and fins), that way you will experience the true taste of the fish. Believe me, I am an angler living in an anglers paradise. Cheers mate. Harera

[CRZL]

As an Australian I'm surprised that you've mentioned Josh Niland. He has done some wonderful things with fish that wouldn't normally be done in western countries, like with dry ageing. I do however, think that some of the parts of fish he uses aren't exactly new to non western countries, and most fisherman in Australia still waste a heap of meat from what they catch.

I've seen people cleaning large bream and snapper at boat ramps, take the fillets and throw the rest to the pelicans. There's so much good meat that they are simply throwing away.

[Hagemann]

I have family in the Miami area. The next time I'm in Florida I might just take a day trip up to Delray Beach to enjoy a meal at Captain Clay & Sons just to have shot at enjoying a fish that Reed may have prepared. The likelihood of me ever catching and preparing a fish is virtually nil but I really appreciate watching someone so passionate about his vocation.

[jean-louisbeaufils]

Where I live at the tip of Brittany Saint Pierre as it’s called in French is regularly available for about 30-35€/kg for a whole fish, but you can find fillets from time to time for as low as 10-25€/kg

[sibtainbukhari]

Love how you utilise every part of the fish and nothing is wasted. Just how it should be

[UltimateSpanky]

In Croatia its called Šampjer or Kovač ( blacksmith). Šampjer meaning Saint Peter. Top 2 most expensive fish in Adriatic sea.

[Woodstock]

Very cool breakdown on pricing of fish from the block price to the consumer price. As a fisherman in the mosquito fleet in Hawaii, I’d sell my fish at the auction block. Depending on the season and whatever the first boats set the market at, the mosquito fleet did that before the commercial boats came in. So we made more than them with much less fuel, gear, and labor costs. The trick was get out early, get back in before the commercial boats and set the market, which changes daily. Typically, Yellowfin tuna is the highest priced fish and always gets bought by Japanese wholesalers. 5 dollars a pound to us fishermen would mean a 350 pound tuna would be around thousand dollars to us, but the core temp has to be 45 degrees or less. Gilled and gutted at sea. Not easy in 85 degree Hawaii so we’d add salt to the ice to bring down our ice box temp to 18 degrees Fahrenheit to cool down a warm blooded tuna fast.
One screw-up, the block would reject your fish. (Learned that the hard way as an amateur) It’s still perfectly fresh and good over 45 degrees but you can’t sell it commercially that way. With Mahi, ono, and shibi or otaru, temp doesn’t matter much since they are smaller and easier to cool down. And the Japanese don’t worry about those fish. They want yellowfin and pay more than anyone else. I’m not much of a “money person” but it was interesting to learn how what I caught, immediately tripled in price each time it changed hands in a matter of two days. My 1000 dollar fish sold for 3000. Then it’s flown to Japan and shipping costs apply to the wholesaler there. It’s now a $10, 000 dollar fish. Then it’s sold to sushi restaurants who triple the price again. Kinda fun, thinking someone in Japan is eating my fish now at $200 dollars a bite.
As far as John Dory is concerned, hell yeah I’d buy it for that price just to try it. Something makes me think it’s not worth what people pay based on folklore and rarity but I’d definitely try it.
Are you sure it didn’t win the Guinness book of world records of the ugliest fish? And that’s why it’s so expensive?
Just kidding, it’s a beautiful specimen of nature as they all are.

[JontyBlue]

Australian John Dory: Market; fillets AU$13.50 per fillet (min 180 g), whole AU$37.50 per kg (min 800 g). Restaurant; Doyles Famous Fish & Chips Choice of today’s catch, golden fried in beer batter & served w/chips, garden leaf salad & Alice Doyles own chilli plum sauce, John Dory Fillets AU$53.90.
I had the John Dory at Doyles around 25 years ago, it was delicious, but not worth the cost for fish and chips with salad and plum sauce.
Loved the video Reed, fantastic techniques as usual, thank you 😊

[rhpro]

We used to bone and skin these jumbo grey soles from New Bedford and sell the fillets wholesale in an 80 lb 4 pastoc can case for 28.00 dollars a pound in 1978. Now we are lucky that the fulton fish market may get 80 pounds if those jumbo greysoles a week. The fulton fish market is the world's second largest wholesale market place in the world behind Tokyo's market. The boned out yield on that John Dory is really solid. Greys are worse.They yield 28%.In the fillet house, its all about yield. New Yorks Grand Central Oyster Bar restaurant serves them and sells about 50 fish a week. Your point is well taken

[TonyRule]

I've seen recreational fishermen in NZ catching JDs off Northland wharfs with soft baits. They're not particularly elusive and you're allowed to keep 20 per day as part of the bag limit.

[Lesnz]

I am from New Zealand and have bought John Dory. Never thought it was that expensive. I will have to check next time I am in a supermarket.

[DeplorableMAGAT]

I used to see these all of the time in seafood stores and it was really common to get at fish n chip shops here in Australia but I haven’t seen one in years now. Unique flavor, I think they’re absolutely delicious.

[jamesdiotte]

We have a species here in the states (Zenopsis conchifer), I caught one while tilefishing in Maryland. Was very delicious