by Dana Point Fish Company | Sep 7, 2015 | Recipes
Poaching bass is a moist heat cooking methods. These recipes are adapted for modern kitchens from How to Cook Fish, a book published in 1908 by Myrtle Reed under the pen name of Olive Green. Read more on poaching fish, and other moist heat cooking methods for fish....
by Dana Point Fish Company | Sep 4, 2015 | Crab Recipes
This recipe for crab cakes uses a pound of crabmeat and leftover mashed potatoes. Form in patties and fry until golden. Crab and Mashed Potato Cakes 1 lb. crabmeat (picked to remove all shell)1 cup leftover mashed potatoes1 egg (beaten)1/2 teaspoon saltBlack pepper...
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 Dana Point Fish Company | Aug 28, 2015 | Crab, Crab Recipes
Cream of Crab Soup 1 lb. crabmeat (picked to remove all shell)1/4 cup chopped onion1/4 cup melted butter3 tablespoons flour1/4 teaspoon celery saltWhite pepper (to taste)Salt (to taste)1 quart milk1 cup well-flavored chicken stockChopped parsley (for...
by Dana Point Fish Company | Aug 27, 2015 | Sauces & Condiments
Romesco is a Spanish condiment, its mixture of toasted nuts and garlic combined with roasted peppers that give it a spicy sweet flavor. This flavor combo is perfect served with pan roasted or sautéed rockfish with a crispy skin. I like to add smoked paprika to my...
by Dana Point Fish Company | Aug 21, 2015 | Recipes
Remoulade Sauce 2 cups mayonnaise1/2 cup chopped green pepper1/4 cup chopped onion1 tablespoon capers1 tablespoon chopped dill pickers2 teaspoons mustard2 teaspoons chopped parsley2 teaspoons chervil2 teaspoons tarragon1 teaspoon anchovies (finely chopped)1...
