by Dana Point Fish Company | Mar 22, 2019 | Blog, Cooking Methods, Fish Recipes
Anchovies are a rich, oily fish that are easily cooked up fresh. Here’s a basic recipe for broiled anchovies. Broiled Anchovies Fresh anchovies (cleaned)ButterSalt and pepperChopped parsleyLemon wedges Clean the anchovies and pat dry gently. Season with...
by Dana Point Fish Company | Mar 19, 2019 | Blog, Cooking Methods, Recipes
Cooking fish isn’t hard, and when you know the basics you can cook any fish perfectly. A basic rule to remember: 10 minutes for every inch of thickness measured at the thickest point. For example, if your fish fillet is 1/2″ thick, then total cooking time...
by John Shelton | Jan 15, 2019 | Cooking Methods, Recipes
Scaling a fish isn’t difficult. Here’s how to do it.
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 21, 2015 | Cooking Methods, Fish Recipes
Use this method for removing the skin easily from large, whole fillets, such as salmon. Place the fillet skin side down on large, flat clean surface Hold the tail end taut and make a cut under the fillet to the skin below the tail, and loosen both sides. Hold the...
