by Dana Point Fish Company | Oct 14, 2015 | Cooking Methods, Fish Recipes, Prepping and Fabrication
This fish (also known as the anglerfish, goosefish, or bellyfish) is usually sold without a head, as the only meat that is worth eating is the tail (the cheeks are a delicacy, though). If caught fresh, remove head and proceed as below. Place the tail on a large, flat...
by Dana Point Fish Company | Sep 3, 2015 | Cooking Methods, Methods and Terminology
En papillote involves folding and sealing a fish fillet or other seafood in parchment paper to steam it. It is a moist heat cooking method and is usually opened tableside after it is immediately pulled from the oven. En Papillote: Parchment or Foil For parchment, a...
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 Renee Shelton | Aug 26, 2015 | Cooking Methods, Uncategorized
Poaching is a moist heat cooking method that cooks fish at a relatively low temperature in a flavorful liquid. Do not mistake poaching for boiling; poaching is done a low temperatures while boiling is done at high temperatures where bubbles visibly break the surface...
by Dana Point Fish Company | Aug 19, 2015 | Cooking Methods, Crayfish Recipes, Crayfish/Crawfish, Freshwater Shellfish, Recipes, Shellfish and Seafood Recipes
Crayfish is also called crawfish, and while some people don’t bother removing the line, many do. If you choose to remove the intestinal vein, this is how to do it. How to Devein Crayfish With one hand, hold on to the tail while gently twisting it to remove from...
by John Shelton | Aug 14, 2015 | Cooking Methods, Sea Urchins, Shellfish and Seafood Recipes
Uni is a delicacy, and is actually the gonads of the sea urchin not the actual roe. Some have described uni as an acquired taste, although those that love uni might say it tastes like the ocean. It has a briny flavor and a soft texture, and can be served straight from...
