by Dana Point Fish Company | Jun 18, 2015 | Recipes
White Fish Stock 3 pounds fish bones and heads of lean fish1 carrots (sliced)1 onion (sliced)1 large handful parsley3 bay leaves3 cloves6 black peppercorns2 garlic cloves (halved)1 cup sliced mushrooms1 gallon cold water1 cup white wine Place the fish heads and...
by Dana Point Fish Company | Jun 17, 2015 | Lobster, Lobster, Recipes, Saltwater Shellfish, Shellfish and Seafood Recipes
This classic recipe of Lobster Thermidor is a dish all about presentation. Once the filling of mushrooms, cream, and fresh lobster is spooned back into the lobster shells, the tails are topped with a crumb topping, and it is baked until browned and bubbly. Lobster...
by John Shelton | Jun 7, 2015 | Cooking Methods, Crab, Crustaceans, DPFishCo, Fish and Seafood, Prepping and Fabrication, Recipes, Saltwater Shellfish, Seafood, Shellfish, Shellfish and Seafood Recipes, Video
Dungeness Crab How to Clean, Prep, and Cook Dungeness Crab Prepping Dungeness crab isn’t complicated. Here are the steps below. Remove the apron. Remove the carapace. Remove the tomalley. You can keep it or discard. Remove and discard the gills. Remove and...
by Dana Point Fish Company | May 26, 2015 | Scallop Recipes, Shellfish and Seafood Recipes
Opening and Cleaning Scallops Hold the scallop in the palm of your hand, using a hand towel underneath to protect your hands, with the edge facing out. Run the blade of a flexible knife around to part the shells. Run the blade inside the top shell to cut the muscle...
by Dana Point Fish Company | May 18, 2015 | Fish Recipes, Miscellaneous Finfish, Recipes, Saltwater Finfish, Tuna, Tunas, Jacks
Bottarga is the salted and cured fish roe of either the grey mullet or bluefin tuna. The roe is removed, and then dried or cured in sea salt. Sometimes it is preserved by coating it in beeswax which is removed prior to eating. Bottarga or botarga is also called...
by Dana Point Fish Company | Apr 12, 2015 | Recipes
Use a court bouillon to poach your next catch using one of these recipes below. They are adapted from How to Cook Fish, a book published in 1908 by Myrtle Reed under the pen name of Olive Green. For tips on making court bouillon, see the article Court Bouillon...
