502421 Mon Mar 24 19:31:20 -0700 2008 11 49 France 0 3524258 I hope someone can help. We recently had dinner at L'ami Jean and I had what the waiter described as a "John Dory-type" fish. It was on the bone, and I'm pretty sure it was called St. Pierre. Can anyone verify that? I'm trying to write a piece for a class and would like to be accurate here. Thanks in advance! Mon Mar 24 19:31:20 -0700 2008 87509 kleary2 1 3524279 Yes, John Dory and St. Pierre are the same thing. Mon Mar 24 19:40:37 -0700 2008 3524258 126803 rrems 1 3524887 I think that there is similarity to tilapia...can these fish be one and the same the same? (please tell me "no") For a class you could also refer to the "thumbprint" of St. Peter that supposedly gives the fish its' name.. Tue Mar 25 04:46:32 -0700 2008 3524258 12618 erica 2 3524904 Tilapia is very similar, perhaps even the same, certainly from the same family, but it comes from different waters, and is usually farm-raised. I believe St. Pierre only comes from northern European waters. Tue Mar 25 05:08:16 -0700 2008 3524887 126803 rrems 3 3524926 Thanks! Rrems..see my report on Bar Blanc..thank you for recommending! Tue Mar 25 05:26:45 -0700 2008 3524904 12618 erica 2 3532008 John Dory also known as St.Pierre is a salt water fish found mostly in the Mediterranean, North Atlantic and off Australia. It is a thin body fish with a black spot in each side. The flesh is a light yellow when raw and has a firm, sweet and delicate taste. It is one of the most prized fish in Europe. It is no way related to tilapia which is a fresh water farmed fish. Thu Mar 27 00:05:51 -0700 2008 3524887 10756 PBSF 3 3532466 The black spots are supposed to be thumb prints of St. Peter (Pierre). Thu Mar 27 07:15:43 -0700 2008 3532008 29849 f2dat06 3 3537285 I'm sure you're correct. Many restaurants get it wrong. In NY, when I lived there, one of my favorite meals was at a place near Lincoln Center that called the dish St. Peter's fish (aka tilapia). The chef should have known better. :-) Fri Mar 28 10:42:51 -0700 2008 3532008 11939 zuriga1 1 3537658 It may be too late for your paper, or maybe too nitpicky, and/or I may be incorrect... I don't remember seeing it written with the abbreviation St. On menus, I remember Saint Pierre, Saint-Pierre, or all in lower case, with or without the dash. I googled it a bit trying to confirm this and the google results seem to confirm my memory of the spelling/usage. Fri Mar 28 11:59:04 -0700 2008 3524258 153308 souvenir 1 3538615 I have eatem Saint-Pierre and John Dory which are the same; both are very tasty. Tilapia is bland, bland, bland. It is for people who do not like fish. Fri Mar 28 15:40:26 -0700 2008 3524258 13982 faijay 2 3539424 I completely agree that tilapia is many notches below Saint-Pierre, and I do not order it in restaurants, but I do have a great recipe for it that I make at home. It is basically a saltimbocca made with tilapia instead of veal. Salt and pepper the tilapia, cover it with a few fresh sage leaves, and wrap in prosciutto, then saute in butter and lemon. The tilapia is just the right taste and texture to work with the prosciutto and sage. Fri Mar 28 20:46:35 -0700 2008 3538615 126803 rrems 1 3541225 Thanks to everyone - you've been a big help! Sat Mar 29 15:27:11 -0700 2008 3524258 87509 kleary2