by Dana Point Fish Company | Nov 11, 2015 | Recipes
From 1920, Eat More Fish is a compilation work with 200 recipes for salmon, cod, halibut, mackerel, haddock, yellowtail, sable fish, snapper, bass, oysters, clams, crab, shrimp, eels, and more.
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 | Oct 21, 2015 | Cooking Methods, Fish Recipes
Use this method for removing the skin easily from large, whole fillets, such as salmon. Place the fillet skin side down on large, flat clean surface Hold the tail end taut and make a cut under the fillet to the skin below the tail, and loosen both sides. Hold the...
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 | Oct 2, 2015 | Recipes
A quick and easy appetizer, this version of salmon poke starts with smoked salmon mixed with a poke sauce, placed on fried taro chips, and topped with a dynamite sauce, pickled ginger, and black sesame seeds. This recipe has been copied a million times over all over...
