by Dana Point Fish Company | Sep 30, 2015 | Clam Recipes and Prep, Clams
Preliminaries: make sure all the clams are alive. Rinse under cold water to rinse. How to Shuck and Clean Soft Shell Clams Cup a clam in the palm of hand with hinge toward thumb. Insert the clam knife just above the protruding neck and sever the muscle that...
by Dana Point Fish Company | Sep 23, 2015 | Oyster Recipes
Preliminaries: make sure all oysters are alive. Rinse under cold water before shucking. Shucking Oysters Hold a towel under the oyster and place in your had with the hinge toward the opposite hand, with the hinge facing you. Insert the oyster knife close to the hinge...
by Dana Point Fish Company | Sep 18, 2015 | Crab, Crab Recipes
Deviled Crab 1 lb. crabmeat (picked to remove all shell)2 tablespoons chopped onion3 tablespoons melted butter2 tablespoons flour3/4 cup milk1/2 teaspoon saltWhite pepper (dash)1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon dried rubbed...
by Dana Point Fish Company | Sep 16, 2015 | Clam Recipes and Prep, Clams
Preliminaries: make sure all the clams are alive. Clean live hard shell clams under water to rinse them off. How to Shuck Hard Shell Clams Hold the clam in the palm with the hinge toward the thumb. Slide the clam knife blade between the shells and twist to...
by Dana Point Fish Company | Sep 11, 2015 | Recipes, Sauces & Condiments
Ketchup Remoulade 2 cups mayonnaise1/2 cup green pepper (chopped)1/8 teaspoon white onion (chopped)4 tablespoons tomato ketchup3 teaspoons chopped parsley2 tablespoons finely sliced green onions1 tablespoons capers1 tablespoons chopped dill pickles2 teaspoons...
by Dana Point Fish Company | Sep 8, 2015 | Recipes, Sauces & Condiments
A mornay sauce is a white sauce made with Swiss cheese, such as Gruyere, and Parmesan. White cheddar can be used in place of the Swiss cheese. Mornay sauce is great served with poached fish. Mornay Sauce 2 cups milk1/4 onion (chopped in large pieces)1 bay leaf1/4 cup...
