by Dana Point Fish Company | Jun 27, 2016 | Cooking Methods, Prepping and Fabrication, Snappers
Snapper fish is sweet and mild with large flakes. The sushi name for snapper is ‘tai’. Here are three great varieties of snapper to try. American Red Snapper Lutjanus campechanus. Other names: Huachinango, Mule, Northern Red Snapper, Pargo, Rat, Sow, Tai....
by Dana Point Fish Company | Jun 16, 2016 | Crab, Crustaceans, Saltwater Shellfish
by Dana Point Fish Company | Mar 19, 2016 | Grunion, Saltwater Fishing
Here is the 2016 Grunion Run Schedule, for Open Season Only Grunion open season run from the California Department of Fish and Wildlife. Notes below. The grunion run is closed for observation only during the months of April and May. The times above for each...
by Dana Point Fish Company | Feb 24, 2016 | Freshwater Shellfish
Boiled Crawfish 2 heads garlic (cut in half crosswise)2 lemons (cut in half)3 to 4 tablespoons Old BaySalt to taste1/2 teaspoon cayenne (optional)Handful of basil leaves (cut into strips)5 pounds crawfish (cleaned (see below)) Clean crawfish: put them in a...
by Dana Point Fish Company | Feb 1, 2016 | Crab Recipes, Recipes, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes
Seafood Boils are like a one-pot meat, where everything is cooked together, and served together. This recipe contains potatoes, corn, onions, blur crabs, and shrimp. Traditional Seafood Boil 6 large potatoes (cut in half)4 Vidalia or other sweet onion (cut in half)1...
by Dana Point Fish Company | Jan 29, 2016 | Crayfish Recipes, Crayfish/Crawfish, Recipes, Shellfish and Seafood Recipes
Crawfish etouffee is a thick stew with a Creole background and is served over rice. Crawfish Etouffee 3/4 cup butter1 medium onion (diced)1/2 green pepper (diced)3 stalks celery (diced)1 tablespoon flour1 1/2 pounds crawfish meat6 green onions (sliced)2 tablespoons...
by Dana Point Fish Company | Jan 27, 2016 | Recipes, Shellfish and Seafood Recipes
This version of remoulade is smooth: simply put the ingredients in a blender and blend until smooth. It is excellent with shrimp and fresh crab. Remoulade a la St. Tammany 1 cup mayonnaise1/4 cup oil2 tablespoons dry mustard1 tablespoon chopped green onion1 tablespoon...
by Dana Point Fish Company | Jan 26, 2016 | Recipes, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes
This recipe makes a delicate bisque. Shrimp Bisque 1/4 cup butter1 onion (sliced)2 ribs celery (sliced)1 small carrot (sliced)1 to mato (chopped)3 cups water1 bay leave1 teaspoon salt1/4 teaspoon pepper1 slice lemon2 pounds shrimp (peeled and deveined)1/2 cup dry...
by Dana Point Fish Company | Jan 25, 2016 | Conch, Conch Recipes, Recipes
This tomato based chowder uses ground conch. Conch Chowder 2 cups fresh or frozen ground conch4 cups peeled and diced potatoes2 quarts water4 ounces salt-cured pork (diced (or use bacon))2 medium onions (chopped)1 green pepper (chopped)1 cup canned chopped tomatoes1...
by Dana Point Fish Company | Nov 30, 2015 | Cooking Methods, Freshwater Shellfish, Methods and Terminology, Prepping and Fabrication, Saltwater Shellfish, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes, Shrimp and Prawns
If you’ve ever wondered what the numbers on a package of or a sign for shrimp meant, read on. This buyers guide to shrimp will help take away the confusion about shrimp sizes. Sizing Numbers and the “U” Designation Shrimp are sold by their count per...
by Dana Point Fish Company | Nov 25, 2015 | Fishing, Knots, Tackle Basics, Tackle Line, Tackle Lures
From Florida Inshore Fishing Charters, this video shows how to tie the canoe man loop knot. Ties up fast, and holds strong. How to Tie the Canoe Man (Canoeman) Loop Knot Put the tag end of line through eye of lure or hook. Make two backward loops. Place second loop...
by Dana Point Fish Company | Nov 24, 2015 | Dorado, Saltwater Finfish
Courtesy the BBC and part of the Hunger at Sea (Oceans) series, this video showcases incredible underwater footage of dorado feeding on flying fish.
by Dana Point Fish Company | Nov 13, 2015 | Blog
Classic book on the giant fish and sea life from Florida, it covers everything from giant rays to sharks. Published in 1902, it contains 206 pages with 48 illustrations. See some of the images below. Chapters and Contents The Giant Tarpon; Among the Alligators; How to...
by Dana Point Fish Company | Nov 13, 2015 | Recipes, Shrimp and Prawn Recipes
This recipe for shrimp Florentine can be made ahead of time. Shrimp Florentine 3 pounds fresh spinach (sautéed in batches in butter, and cooled)1 cup water1 diced onion2 minced garlic cloves1 chopped celery stalk1 bay leaf6 peppercorns1 1/2 pounds shrimp (shell on)1...
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 | Nov 10, 2015 | Clams, Saltwater Shellfish
Soft shell clams and hard shell clams are both bivalve mollusks, but they are different species: Soft shell clams – Mercenaria mercenaria; hard shell clams – Mya arenaria. Both species are filter feeders filtering the water through their siphons. The...
