by Dana Point Fish Company | Jul 6, 2016 | Fish Recipes, Food Safety, Methods and Terminology, Plate Up, Prepping and Fabrication, Recipes, Shellfish and Seafood Recipes
July is national grilling month, and in celebration of the summertime activity here are tips, recipes, and guidelines to make your next grilling experience successful. Fish and Seafood Grilling Tips Dry the fish before grilling, removing any extra liquid if...
by Dana Point Fish Company | Oct 28, 2015 | Lobster, Lobster
Place lobster upside side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef’s knife, pierce the head bluntly and quickly with the tip of the knife, killing the lobster quickly. From the tip of the knife still in...
by Dana Point Fish Company | Sep 18, 2015 | Crab, Crab Recipes
Deviled Crab 1 lb. crabmeat (picked to remove all shell)2 tablespoons chopped onion3 tablespoons melted butter2 tablespoons flour3/4 cup milk1/2 teaspoon saltWhite pepper (dash)1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon dried rubbed...
by Dana Point Fish Company | Sep 9, 2015 | Prepping and Fabrication
How to Scale a Fish Place the fish on a large, flat, clean surface. Holding the fish by the tail, rub a fish scaler or the back of a heavy chef’s knife from tail to head until the scales are removed from one side. Use a smaller knife for smaller fish. If using a...
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 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 Dana Point Fish Company | Aug 12, 2015 | Cooking Methods, Recipes
How to Peel and Devein Shrimp Peel off the shell. This is eased by running a finger along the legs to pull and loosen, and then remove the shell and legs together. Make a shallow incision along the back and lift out the dark intestinal vein....
by John Shelton | Jul 22, 2015 | Cephalopods, Recipes, Shellfish and Seafood Recipes, Squid, Squid and Calamari Recipes
Market squid is a common squid found off the Pacific coast, from Alaska to Baja, California. Quick to cook and delicious to eat, market squid is also easy to prep. How to Clean and Prep Market Squid for Calamari Rinse the squid in cold water. Hold the tentacles firmly...
by Dana Point Fish Company | Jun 29, 2015 | Cooking Methods, Recipes
Dredging and Breading Dredging is one step in the breading process, and consists of coating an item in flour or another coating such as bread crumbs or cornmeal. This initial coat can be left as is and used right before frying to keep moisture inside the food and give...
