by John Shelton | Feb 26, 2015 | Cooking Methods, DPFishCo, Fish and Seafood, Fish Recipes, Fishing, Hook Up, Hook Up to Plate Up, Plate Up, Recipes, Saltwater Finfish, Sardine
First thing in the morning is the time to fish for sardines. While sardines are a bait fish, they pull hard and are very aggressive. They feed on krill (planktonic crustaceans), zooplankton, and phytoplankton. When out on the water, look for birds, small splashes...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, DPFishCo, Fish Recipes, Plate Up, Recipes, Shellfish and Seafood Recipes
If you have fish fillets or steaks and want some ideas on how to cook them, here are five cooking methods to try. Pan Frying – Cooking fish over moderate heat in a moderate amount of fat. Deep Fat Frying – Cooking fish in hot oil with a crispy coating on...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Oven frying fish is similar to deep fat frying, but instead of using hot oil you are surrounding the fish with very hot heat. A very hot oven, typically set to 500 degrees F, is used. If you have a convection oven, cooking times may be shorter and a crispier crust...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Oven broiling involves the use of the ‘broil’ feature in the oven. It is using the top heat element exclusively to cook, and while the heat is on top, it is a cooking method similar to grilling. Oven Broiled Fish 2 pounds fish fillets (cut into...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Baking fish in the oven is one of the easiest cooking methods for fish, and is more healthy than pan frying or deep fat frying. A basic recipe calls for simply dipping each fillet in a mixture of melted butter and lemon juice, then placing on a baking pan. The melted...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes, Shellfish and Seafood Recipes
Frying fish in a deep fat fryer will get you a crispy crust on the outside and a moist fish inside. But there is more to this than simply dropping fish in hot oil. The fat should be at a constant temperature, 375 degrees F, and the coating should be thick enough to...
