by Dana Point Fish Company | Jan 29, 2018 | Prepping and Fabrication, Recipes
Many, not all, fish have scales and they are on the fish to give it external protection. The Australian Museum has cataloged a great number of fish scales, and they range from sharp looking to round and smooth. Fish scales range is size and type, and in many cases can...
by John Shelton | Jan 10, 2018 | Crustaceans, Shrimp and Prawn Recipes, Shrimp and Prawns
Spot prawns (Pandalus platyceros) – a commercially and sport caught Eastern Pacific coast delicacy from Alaska to Baja, California. This sautéed spot prawn and sage dish is finished with fresh lime juice and cracked pepper. Spot Prawns with Sage and Lime from...
by John Shelton | Jan 10, 2018 | Lobster, Lobster, Species ID
The California spiny lobsters, Panulirus interruptus, are nocturnal invertebrates living in kelp forests and grassy beds along the Pacific coastal areas of North America. They are also called red rock lobsters or simply California lobsters. Identifying Characteristics...
by John Shelton | Jan 3, 2018 | Fish Recipes
Last summer, this was one of my favorite ways to serve my fresh caught ahi – crudo with a curry dressing. If you want a refresher on the differences between crudo and sashimi, I wrote about it here: Crudo vs. Sashimi. A drizzle of the curry dressing...
by Dana Point Fish Company | Oct 2, 2017 | Fish Recipes, Tuna
Albacore and Shrimp Beignets 3 cups albacore tuna (hand chopped)1 1/2 cups shrimp meat (hand chopped)2 tablespoons chopped fresh mint1/4 teaspoon rushed fennel seeds1 1/3 cups milk2 eggs2 2/3 cups all purpose flour4 teaspoons baking powder1 tablespoon salt1...
by Dana Point Fish Company | Sep 20, 2017 | Blog, Recipes
This classic book published in 1977 goes into great detail on the basics of fish cookery. The Encyclopedia of Fish Cookery lists in a A-Z format (aalmutter to zubatac) many different fish species, both fresh and saltwater varieties. Basic terminology is defined, as...
