They can be baked, grilled, barbecued, fried, steamed or poached.
Dory fillets are delicate and often best coated or wrapped in foil for cooking.
A large boarfish with a moderately deep, compressed body, exposed striated head bones, a low knob on the nape and a very long concave snout, that becomes longer and deeper with age. Anal fin with two spines. Greenish brown above, paler below, with 3 broad indistinct oblique stripes across body. Adult males are sometimes peppered with yellow spots.