by John Shelton | Jun 7, 2015 | Cooking Methods, Crab, Crustaceans, DPFishCo, Fish and Seafood, Prepping and Fabrication, Recipes, Saltwater Shellfish, Seafood, Shellfish, Shellfish and Seafood Recipes, Video
Dungeness Crab How to Clean, Prep, and Cook Dungeness Crab Prepping Dungeness crab isn’t complicated. Here are the steps below. Remove the apron. Remove the carapace. Remove the tomalley. You can keep it or discard. Remove and discard the gills. Remove and...
by Dana Point Fish Company | Nov 26, 2014 | Angler's Kitchen, Prepping and Fabrication, Seafood
Mussels have all have ‘beards’ and need to be debearded before cooking and using in recipes. The ‘beards’ are the byssus of the mussels, which are filaments the mussels use to attach themselves to substrates and surfaces. The beards should...
by Dana Point Fish Company | Nov 20, 2014 | Cooking Methods, DPFishCo, Prepping and Fabrication, Recipes
Begin at the tail. Grasp the tail, and scrape your knife against the skin. Continue scraping, getting the scales around the fins and the collar, until all the scales are removed.
by Dana Point Fish Company | Nov 6, 2014 | Cooking Methods, DPFishCo, Flatfish, Prepping and Fabrication
How to Fillet a Flat Fish (Like a Halibut) Place the fish on a large, flat, clean surface with the dark side facing up (the top of the fish). Carefully make a clean cut around the head, then make one long incision straight down the length of the fish to cut the center...
by Dana Point Fish Company | Jun 28, 2014 | Angler's Kitchen, DPFishCo, Echinoderms, Methods and Terminology, Prepping and Fabrication, Recipes, Sea Urchins, Seafood, Video
Sea Urchin Prep from danapointfishcompany on Vimeo.
