by Dana Point Fish Company | Aug 11, 2016 | Fish Recipes
Louisiana Chartres Street Trout 6 trout (filleted)Salt and pepper to taste1/2 cup butter (about)Juice of one lemon1/4 cup capers1/4 cup freshly chopped parsleyButtered toast Preheat oven to 350 degrees F.Cover a baking sheet with aluminum foil. Butter it well. Arrange...
by Dana Point Fish Company | Aug 11, 2016 | Fish Recipes
Florida Keys Red Snapper in Foil 1 3- lb. to 4-lb. red snapper (whole, dressed)Oil as neededSalt and pepper to taste1/4 cup butter1/2 cup finely chopped onion1/4 cup finely chopped celery1/4 cup finely chopped green pepper2 green onions (chopped, white and green...
by Dana Point Fish Company | Aug 10, 2016 | Fish Recipes
Pompano en Papillote 4 pompano fillets1/4 cup butter5 tablespoons flour1 cup clam juice1 egg yolk1/4 cup heavy creamSalt and pepper to taste1 tablespoon finely chopped shallots1/4 cup dry white wine1 tablespoon brandy1 cup crab meat (picked over to remove shells)20...
by Dana Point Fish Company | Aug 9, 2016 | Fish Recipes, Lobster
New England Fish Stew 1/3 cup butter3/4 cup finely chopped onions1 clove garlic (minced)3/4 cup diced celery2 cups fresh or bottle clam juice1 cup water2 16- oz. cans tomatoes1/2 teaspoon thyme1 bay leaf (crumbled)1/4 teaspoon saffronSalt and pepper to taste1 pound...
by Dana Point Fish Company | Aug 7, 2016 | Fish Recipes
Halibut with Orange 2 lbs. halibut fillets (cut into 4 serving pieces)1/3 cup butter (softened)Salt and pepper to taste2 tablespoons brandy1 teaspoon very fine julienne strips of orange rind1/2 cup heavy cream2 tablespoons chopped parsley Preheat oven to 350 degrees...
by Dana Point Fish Company | Jul 18, 2016 | Freshwater Finfish, Methods and Terminology, Recipes, Side Dishes
Caviar is traditionally the salted, raw eggs of the wild sturgeon from the Caspian and Black Sea. Although caviar may used to describe many different varieties of fish roe, if the roe does not come from sturgeon then the fish needs to be identified in packaging, such...
by Dana Point Fish Company | Jul 6, 2016 | Fish Recipes, Food Safety, Methods and Terminology, Plate Up, Prepping and Fabrication, Recipes, Shellfish and Seafood Recipes
July is national grilling month, and in celebration of the summertime activity here are tips, recipes, and guidelines to make your next grilling experience successful. Fish and Seafood Grilling Tips Dry the fish before grilling, removing any extra liquid if...
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...
by Dana Point Fish Company | Sep 9, 2015 | Prepping and Fabrication
How to Scale a Fish Place the fish on a large, flat, clean surface. Holding the fish by the tail, rub a fish scaler or the back of a heavy chef’s knife from tail to head until the scales are removed from one side. Use a smaller knife for smaller fish. If using a...
