by Dana Point Fish Company | Nov 30, 2015 | Cooking Methods, Freshwater Shellfish, Methods and Terminology, Prepping and Fabrication, Saltwater Shellfish, Shellfish and Seafood Recipes, Shrimp and Prawn Recipes, Shrimp and Prawns
If you’ve ever wondered what the numbers on a package of or a sign for shrimp meant, read on. This buyers guide to shrimp will help take away the confusion about shrimp sizes. Sizing Numbers and the “U” Designation Shrimp are sold by their count per...
by Dana Point Fish Company | Oct 28, 2015 | Lobster, Lobster
Place lobster upside side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef’s knife, pierce the head bluntly and quickly with the tip of the knife, killing the lobster quickly. From the tip of the knife still in...
by Dana Point Fish Company | Oct 21, 2015 | Cooking Methods, Fish Recipes
Use this method for removing the skin easily from large, whole fillets, such as salmon. Place the fillet skin side down on large, flat clean surface Hold the tail end taut and make a cut under the fillet to the skin below the tail, and loosen both sides. Hold the...
by Dana Point Fish Company | Oct 15, 2015 | Blog
Now, this is fish filleting at its freshest. Làm thịt cáRăng mà con cá này nó sống dai vậy ta? Posted by Thông Tin Hàn Quốc on Saturday, March 15, 2014
by Dana Point Fish Company | Oct 14, 2015 | Cooking Methods, Fish Recipes, Prepping and Fabrication
This fish (also known as the anglerfish, goosefish, or bellyfish) is usually sold without a head, as the only meat that is worth eating is the tail (the cheeks are a delicacy, though). If caught fresh, remove head and proceed as below. Place the tail on a large, flat...
by Dana Point Fish Company | Oct 7, 2015 | Catfish, Eels, Prepping and Fabrication
Catfish and eels are slippery and require this special skinning technique. With eels, continue as below, except: after making an incision completely around the top just behind the fins closest head, grasp head with one hand firmly and with the other firmly start to...
by Dana Point Fish Company | Oct 6, 2015 | Freshwater Finfish, Prepping and Fabrication
In pictures, filleting fresh wahoo.
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 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...
