by Dana Point Fish Company | Jan 29, 2018 | Prepping and Fabrication, Recipes
Many, not all, fish have scales and they are on the fish to give it external protection. The Australian Museum has cataloged a great number of fish scales, and they range from sharp looking to round and smooth. Fish scales range is size and type, and in many cases can...
by Dana Point Fish Company | Sep 11, 2017 | Methods and Terminology, Prepping and Fabrication
Crudo plates are popping up in restaurants lately, and you might think crudo and sashimi are interchangeable, after all they both have raw fish. Although crudo and sashimi both call for raw foods, one is all about the raw fish exclusively (sashimi), and the other...
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 | 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...
