by Dana Point Fish Company | Sep 3, 2015 | Cooking Methods, Methods and Terminology
En papillote involves folding and sealing a fish fillet or other seafood in parchment paper to steam it. It is a moist heat cooking method and is usually opened tableside after it is immediately pulled from the oven. En Papillote: Parchment or Foil For parchment, a...
by Renee Shelton | Aug 26, 2015 | Cooking Methods, Uncategorized
Poaching is a moist heat cooking method that cooks fish at a relatively low temperature in a flavorful liquid. Do not mistake poaching for boiling; poaching is done a low temperatures while boiling is done at high temperatures where bubbles visibly break the surface...
by John Shelton | Jul 11, 2015 | Dorado, Fish Recipes, Recipes
Finely chopped macadamia nuts are used as the coating for these pan fried mahi mahi (dorado) fish fillets. Macadamia Nut Crusted Mahi Mahi with Mango Salsa For the Macadamia Crusted Mahi Mahi6 mahi mahi fillets3/4 cup finely chopped macadamia nuts1/3 cup flourSalt and...
by Dana Point Fish Company | Jun 29, 2015 | Cooking Methods, Recipes
Dredging and Breading Dredging is one step in the breading process, and consists of coating an item in flour or another coating such as bread crumbs or cornmeal. This initial coat can be left as is and used right before frying to keep moisture inside the food and give...
by Dana Point Fish Company | Jun 29, 2015 | Fish Recipes, Recipes
Cooking fish skin on is a classic way to prepare fillets, but it also makes a beautiful presentation for the finished plate, too. Basic Technique for Cooking Skin-On Fish Fillets Scale fresh fish and cut into fillets, leaving the skin on and removing any pin bones....
by Dana Point Fish Company | May 18, 2015 | Fish Recipes, Miscellaneous Finfish, Recipes, Saltwater Finfish, Tuna, Tunas, Jacks
Bottarga is the salted and cured fish roe of either the grey mullet or bluefin tuna. The roe is removed, and then dried or cured in sea salt. Sometimes it is preserved by coating it in beeswax which is removed prior to eating. Bottarga or botarga is also called...
by John Shelton | Apr 1, 2015 | DPFishCo, Fish and Seafood, Fish Recipes, Plate Up, Recipes, Rockfish, Saltwater Finfish
Simple roasted vegetables and oranges gives a fresh take to a simple broiled rockfish dinner. Citrus Provencal Broiled Vermillion Rockfish While this recipe is made for two, it scales up easily. The time under the broiler will depend on the thickness of the fillets...
by Dana Point Fish Company | Mar 26, 2015 | Cooking Methods, DPFishCo, Fish and Seafood, Freshwater Finfish, Recipes, Saltwater Finfish
Classic manual from the 1950s – on buying fresh and frozen fish. It is noteworthy that this mechanism of action by the drug is shown only when a male is not able to achieve or maintain sturdy erections for a suitable sexual encounter. levitra samples Some...
by Dana Point Fish Company | Feb 27, 2015 | Cooking Methods, Crab, Fish and Seafood, Lobster, Oysters, Recipes, Saltwater Finfish, Saltwater Shellfish, Seafood, Shellfish, Shrimp and Prawns
This classic cookbook “Fish Cookery for One Hundred” is the United States Department of the Interior and Fish and Wildlife Service’s first Test Kitchen Series cookbook. It features lots of recipes and information for fresh, frozen, and...
by John Shelton | Feb 26, 2015 | Cooking Methods, DPFishCo, Fish and Seafood, Fish Recipes, Fishing, Hook Up, Hook Up to Plate Up, Plate Up, Recipes, Saltwater Finfish, Sardine
First thing in the morning is the time to fish for sardines. While sardines are a bait fish, they pull hard and are very aggressive. They feed on krill (planktonic crustaceans), zooplankton, and phytoplankton. When out on the water, look for birds, small splashes...
