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.
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 John Shelton | Sep 1, 2015 | Abalone Prep and Recipes, Prepping and Fabrication
Abalone is a univalve mollusk, meaning it is a mollusk having only one shell. The abalone is prized for its shell as well as its meat. The meat is very tough, though, if it is not tenderized before cooking. After removing the abalone meat from the shell, it may be...
by John Shelton | Jul 2, 2015 | Cooking Methods, Prepping and Fabrication, Saltwater Finfish, Sanddab
The easiest way to prep your fresh sanddabs.
