by Dana Point Fish Company | Sep 20, 2015 | Blog
If you’re in San Diego, look out for orcas. This recent video shows killer whales chasing a boat locally near San Diego Bay.
by Dana Point Fish Company | Sep 18, 2015 | Crab, Crab Recipes
Deviled Crab 1 lb. crabmeat (picked to remove all shell)2 tablespoons chopped onion3 tablespoons melted butter2 tablespoons flour3/4 cup milk1/2 teaspoon saltWhite pepper (dash)1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon dried rubbed...
by Dana Point Fish Company | Sep 16, 2015 | Clam Recipes and Prep, Clams
Preliminaries: make sure all the clams are alive. Clean live hard shell clams under water to rinse them off. How to Shuck Hard Shell Clams Hold the clam in the palm with the hinge toward the thumb. Slide the clam knife blade between the shells and twist to...
by Dana Point Fish Company | Sep 11, 2015 | Recipes, Sauces & Condiments
Ketchup Remoulade 2 cups mayonnaise1/2 cup green pepper (chopped)1/8 teaspoon white onion (chopped)4 tablespoons tomato ketchup3 teaspoons chopped parsley2 tablespoons finely sliced green onions1 tablespoons capers1 tablespoons chopped dill pickles2 teaspoons...
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...
by Dana Point Fish Company | Sep 8, 2015 | Recipes, Sauces & Condiments
A mornay sauce is a white sauce made with Swiss cheese, such as Gruyere, and Parmesan. White cheddar can be used in place of the Swiss cheese. Mornay sauce is great served with poached fish. Mornay Sauce 2 cups milk1/4 onion (chopped in large pieces)1 bay leaf1/4 cup...
by Dana Point Fish Company | Sep 7, 2015 | Recipes
Poaching bass is a moist heat cooking methods. These recipes are adapted for modern kitchens from How to Cook Fish, a book published in 1908 by Myrtle Reed under the pen name of Olive Green. Read more on poaching fish, and other moist heat cooking methods for fish....
by Dana Point Fish Company | Sep 6, 2015 | Species ID
Anatomy of a Fish Snout: The mouth. The snout length is the space between the eye and the tip of the mouth. Preopercle: The bones on either side of the head before the gills. Opercle/Operculum: The gill coverings. Nape: The ‘neck’ of the fish. Shoulder: After the...
by Dana Point Fish Company | Sep 5, 2015 | Blog
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by Dana Point Fish Company | Sep 5, 2015 | Blog
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by Dana Point Fish Company | Sep 5, 2015 | Fishing, Fishing Info, Tackle Basics, Tackle Lures
Fish hooks come in all shapes and sizes, each geared toward a different fishing method or species. Basic Parts of a Fish Hook Eye: Where the line is attached. Shank: The straight part from the eye to the curved part of the hook. Gap: The space between the hook and the...
by Dana Point Fish Company | Sep 4, 2015 | Crab Recipes
This recipe for crab cakes uses a pound of crabmeat and leftover mashed potatoes. Form in patties and fry until golden. Crab and Mashed Potato Cakes 1 lb. crabmeat (picked to remove all shell)1 cup leftover mashed potatoes1 egg (beaten)1/2 teaspoon saltBlack pepper...
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 Dana Point Fish Company | Aug 31, 2015 | Cooking Methods, Flatfish
If you are wanting to poach fish and are looking for an easier way to do it, try using a fish poacher. These pans are designed to poach fish and have a perforated bottom that can be lifted up to remove the fillet or whole fish easily from the poaching liquid. They...
by Dana Point Fish Company | Aug 28, 2015 | Crab, Crab Recipes
Cream of Crab Soup 1 lb. crabmeat (picked to remove all shell)1/4 cup chopped onion1/4 cup melted butter3 tablespoons flour1/4 teaspoon celery saltWhite pepper (to taste)Salt (to taste)1 quart milk1 cup well-flavored chicken stockChopped parsley (for...
by Dana Point Fish Company | Aug 27, 2015 | Sauces & Condiments
Romesco is a Spanish condiment, its mixture of toasted nuts and garlic combined with roasted peppers that give it a spicy sweet flavor. This flavor combo is perfect served with pan roasted or sautéed rockfish with a crispy skin. I like to add smoked paprika to my...
