by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Oven frying fish is similar to deep fat frying, but instead of using hot oil you are surrounding the fish with very hot heat. A very hot oven, typically set to 500 degrees F, is used. If you have a convection oven, cooking times may be shorter and a crispier crust...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Oven broiling involves the use of the ‘broil’ feature in the oven. It is using the top heat element exclusively to cook, and while the heat is on top, it is a cooking method similar to grilling. Oven Broiled Fish 2 pounds fish fillets (cut into...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Baking fish in the oven is one of the easiest cooking methods for fish, and is more healthy than pan frying or deep fat frying. A basic recipe calls for simply dipping each fillet in a mixture of melted butter and lemon juice, then placing on a baking pan. The melted...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes, Shellfish and Seafood Recipes
Frying fish in a deep fat fryer will get you a crispy crust on the outside and a moist fish inside. But there is more to this than simply dropping fish in hot oil. The fat should be at a constant temperature, 375 degrees F, and the coating should be thick enough to...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Pan frying fish involves a moderate heat temperature with a moderate amount of fat in the pan. Most recipes involving pan frying fish call for a heavy frying pan with about 1/8 inch of oil in the bottom. With this method of cooking, the standard...
by Dana Point Fish Company | Jan 22, 2015 | Cooking Methods, DPFishCo, Fish Recipes, Plate Up, Recipes, Salads, Sauces & Condiments, Seafood, Shellfish, Shellfish and Seafood Recipes, Side Dishes, Soups and Chowders
Our new feature on Dana Point Fish Company is sharing great old or out of print fishing and seafood cooking guides. The first in this series is Over the Coals, a colorful guide with the 1970s written all over it. Enjoy. Over the Coals: Fish and Shellfish....
by Dana Point Fish Company | Nov 28, 2014 | Cooking Methods, Methods and Terminology
Sauteing Fish Saute is a cooking method that has three main components: Hot pan, little oil. Avoid overcrowding. Keep the food moving. These three components are key, which makes it a very different cooking method from pan frying. Fish that is sauteed is typically...
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 Renee Shelton | Mar 7, 2014 | Angler's Kitchen, DPFishCo, Prepping and Fabrication, Recipes
Here are some of the market names for cut fish that are sold. This list may not cover them all, and some terms may vary from fishmonger to fishmonger or purveyor to purveyor, but the basic terms and descriptions are found below. They are basically in order of size or...
by John Shelton | Feb 11, 2014 | Angler's Kitchen, DPFishCo, Mollusks, Squid
Latest slideshow video – on how to prep market squid (calamari). Once the man’s health is restored, the problem of frequent semen leakage during sleep, herbal supplements can be placed using a credit card. levitra without prescription MJ best price...