by Dana Point Fish Company | Nov 22, 2014 | DPFishCo, Oysters, Recipes, Shellfish and Seafood Recipes
Fried oysters make great appetizers and the main items for sandwiches, like Oyster Po’ Boys. Here’s how to make them easily. Fried Oysters Fresh oysters (shucked)Dry tempera mixOil for fryingSalt and pepper Heat oil to 375 degrees F.After shucking...
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 | Jul 15, 2014 | Clams, Cooking Methods, DPFishCo, Mollusks, Recipes
A basic definition for tajine is below: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked. The traditional method of cooking with a tajine is to place the tajine over coals. A...
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.
by Dana Point Fish Company | Jun 27, 2014 | Angler's Kitchen, DPFishCo, Mollusks, Mussels, Recipes, Seafood
This classic recipe, just like the ones found in Japanese sushi restaurants, contains no crab, and you can use either fresh or frozen mussels. Tobiko is flying fish roe, found in most Asian markets. Japanese Baked Mussels Ingredients1 dozen mussels (cleaned if fresh,...
by Dana Point Fish Company | Jun 11, 2014 | Crustaceans, DPFishCo, Recipes, Shellfish and Seafood Recipes, Shrimp and Prawns
An easy and easily addicting appetizer. Think of hot wings for seafood lovers. Recipe and slideshow is below. Sriracha Shrimp The amount of shrimp, butter, and sriracha will depend on how many you’ll be feeding, and how hot you like your sauce. The butter will...
