by John Shelton | Feb 17, 2014 | DPFishCo, Flatfish, Halibut, Saltwater Finfish, Species ID
California Halibut – Paralichthys californicus. Other names: chicken halibut, Southern halibut, flatties. Identifying Characteristics and Biology The California halibut is a flat fish – with eyes on one side of the head. This species is unique in...
by Renee Shelton | Dec 30, 2018 | Blog
Halibut is a great fish – low in fat, low-mercury, a good source of omega-3 fatty acids, lots of protein, and it cooks up nice and firm with big, fat flakes. All of that, and it tastes great. It’s a wonder why it’s not used more in cooking. If...
by Dana Point Fish Company | Sep 20, 2017 | Blog, Recipes
This classic book published in 1977 goes into great detail on the basics of fish cookery. The Encyclopedia of Fish Cookery lists in a A-Z format (aalmutter to zubatac) many different fish species, both fresh and saltwater varieties. Basic terminology is defined, as...
by Renee Shelton | Apr 25, 2017 | Blog
Blurb: From the Arctic waters of Alaska to the southern tip of California, this fully illustrated guide captures the stunning diversity of fishes along the western coastlines of the United States and Canada. The combined work of renowned marine science illustrator Val...
by John Shelton | Jan 25, 2014 | Cooking Methods, DPFishCo, Flatfish, Halibut, Prepping and Fabrication, Saltwater Finfish
The cheeks are a part of the fish that is sometimes forgotten. I have seen many times on a sport boat, a nice sized halibut being filleted and when the sides are removed the rest of the carcass is slid over the side with the choicest pieces of meat still attached....
by Dana Point Fish Company | Nov 11, 2015
Look up a particular species by common name or scientific name. Abalone – Haliotis sp. Albacore Tuna – Thunnus alalunga American Lobster – Homarus americanus Anchovy – Engraulis mordax Banded Guitarfish – Zapteryx exasperate Barracuda...
by Dana Point Fish Company | Aug 31, 2015 | Cooking Methods, Flatfish
If you are wanting to poach fish and are looking for an easier way to do it, try using a fish poacher. These pans are designed to poach fish and have a perforated bottom that can be lifted up to remove the fillet or whole fish easily from the poaching liquid. They...
by John Shelton | Feb 7, 2014 | Lingcod
Lingcod – Ophiodon elongatus. The only member of the Ophiodon genus. Not a true cod. Common Names: Ling, Lincod, Bacalao, Blue Cod, Cultus. Other names: greenling, bluefish, buffalo cod, leopard cod, codfish, green cod, testoni, Pacific cultus. They are also...
