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 19, 2015 | Cooking Methods, Crayfish Recipes, Crayfish/Crawfish, Freshwater Shellfish, Recipes, Shellfish and Seafood Recipes
Crayfish is also called crawfish, and while some people don’t bother removing the line, many do. If you choose to remove the intestinal vein, this is how to do it. How to Devein Crayfish With one hand, hold on to the tail while gently twisting it to remove from...
by John Shelton | Aug 14, 2015 | Cooking Methods, Sea Urchins, Shellfish and Seafood Recipes
Uni is a delicacy, and is actually the gonads of the sea urchin not the actual roe. Some have described uni as an acquired taste, although those that love uni might say it tastes like the ocean. It has a briny flavor and a soft texture, and can be served straight from...
by Renee Shelton | Aug 13, 2015 | Recipes, Shellfish and Seafood Recipes, Soups and Chowders
Bouillabaisse is a French fish soup or stew originating from Marseilles containing a mixture of fish and seafood in a tomato-based liquid. Local Ingredients Shine in Bouillabaisse Bouillabaisse is a classic fish stew. Popular additions included a mixture of finfish...
by Dana Point Fish Company | Aug 10, 2015 | Oyster Recipes, Oysters, Recipes, Shellfish and Seafood Recipes
Oysters Rockeller is a classic oyster appetizer with bacon, bread crumbs, and herbs. It’s history comes from the venerable Antoine’s restaurant in New Orleans. Jules Alciatore created the dish after the richest person in America at the time (John D. Rockefeller)...
