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 | 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 | 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 7, 2015 | Catfish, Eels, Prepping and Fabrication
Catfish and eels are slippery and require this special skinning technique. With eels, continue as below, except: after making an incision completely around the top just behind the fins closest head, grasp head with one hand firmly and with the other firmly start to...
by Dana Point Fish Company | Oct 6, 2015 | Freshwater Finfish, Prepping and Fabrication
In pictures, filleting fresh wahoo.
