by Dana Point Fish Company | Jan 28, 2014 | Angler's Kitchen, Prepping and Fabrication, Recipes
Panko Fried Fish Basic technique for frying fish with a panko crust. This technique uses the standard breading procedure. 2 lbs. fresh fish fillets (cut into serving sized pieces)SaltPepper1 to 2 eggs (beaten with 1 to 2 tablespoons milk)1 to 2 cups panko crumbsOil...
by John Shelton | Jan 28, 2014 | Angler's Kitchen, Crab, Crustaceans, Prepping and Fabrication, Seafood, Softshell Crab
Market Soft Shell Crab Sizing: Sizing is based on in measurement across the back end point to end point. These are approximate market sizes and may vary with commercial company if purchasing them. Mediums: 3 1/2 to 4 inches Hotels: 4 to 4 1/2 inches...
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 | Jan 22, 2014 | Angler's Kitchen, Crab, Crustaceans, DPFishCo, Prepping and Fabrication, Seafood, Softshell Crab
How to Prep Soft Shell Crabs Remove the head. To remove the head, make a straight cut using scissors just behind the eyes – this will remove the mouth, eyes, and entire head. Remove the gills. They are found on both the left and right side of the...
by Dana Point Fish Company | Jan 15, 2014 | Angler's Kitchen, Crustaceans, Lobster, Prepping and Fabrication, Seafood
Removing meat from a maine lobster.
