by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Pan frying fish involves a moderate heat temperature with a moderate amount of fat in the pan. Most recipes involving pan frying fish call for a heavy frying pan with about 1/8 inch of oil in the bottom. With this method of cooking, the standard...
by Dana Point Fish Company | Jan 22, 2015 | Cooking Methods, DPFishCo, Fish Recipes, Plate Up, Recipes, Salads, Sauces & Condiments, Seafood, Shellfish, Shellfish and Seafood Recipes, Side Dishes, Soups and Chowders
Our new feature on Dana Point Fish Company is sharing great old or out of print fishing and seafood cooking guides. The first in this series is Over the Coals, a colorful guide with the 1970s written all over it. Enjoy. Over the Coals: Fish and Shellfish....
by Dana Point Fish Company | Nov 28, 2014 | Cooking Methods, Methods and Terminology
Sauteing Fish Saute is a cooking method that has three main components: Hot pan, little oil. Avoid overcrowding. Keep the food moving. These three components are key, which makes it a very different cooking method from pan frying. Fish that is sauteed is typically...
by Dana Point Fish Company | Nov 20, 2014 | Cooking Methods, DPFishCo, Prepping and Fabrication, Recipes
Begin at the tail. Grasp the tail, and scrape your knife against the skin. At this moment, aggressive, acidic, liver bile burns, corrodes, and levitra free samples injures the intestinal walls. Lifestyle plays a vital role in boosting the immune system, increasing...
by Dana Point Fish Company | Nov 6, 2014 | Cooking Methods, DPFishCo, Flatfish, Prepping and Fabrication
How to Fillet a Flat Fish (Like a Halibut) Place the fish on a large, flat, clean surface with the dark side facing up (the top of the fish). Carefully make a clean cut around the head, then make one long incision straight down the length of the fish to cut the center...
by Dana Point Fish Company | Jul 15, 2014 | Clams, Cooking Methods, DPFishCo, Mollusks, Recipes
A basic definition for tajine is below: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked. The traditional method of cooking with a tajine is to place the tajine over coals. A...
