by Dana Point Fish Company | Sep 9, 2015 | Prepping and Fabrication
How to Scale a Fish Place the fish on a large, flat, clean surface. Holding the fish by the tail, rub a fish scaler or the back of a heavy chef’s knife from tail to head until the scales are removed from one side. Use a smaller knife for smaller fish. If using a...
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 Renee Shelton | Aug 26, 2015 | Cooking Methods, Uncategorized
Poaching is a moist heat cooking method that cooks fish at a relatively low temperature in a flavorful liquid. Do not mistake poaching for boiling; poaching is done a low temperatures while boiling is done at high temperatures where bubbles visibly break the surface...
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 Dana Point Fish Company | Aug 12, 2015 | Cooking Methods, Recipes
How to Peel and Devein Shrimp Peel off the shell. This is eased by running a finger along the legs to pull and loosen, and then remove the shell and legs together. Make a shallow incision along the back and lift out the dark intestinal vein....
by John Shelton | Jul 22, 2015 | Cephalopods, Recipes, Shellfish and Seafood Recipes, Squid, Squid and Calamari Recipes
Market squid is a common squid found off the Pacific coast, from Alaska to Baja, California. Quick to cook and delicious to eat, market squid is also easy to prep. How to Clean and Prep Market Squid for Calamari Rinse the squid in cold water. Hold the tentacles firmly...
by John Shelton | Jul 2, 2015 | Cooking Methods, Prepping and Fabrication, Saltwater Finfish, Sanddab
The easiest way to prep your fresh sanddabs.
by Dana Point Fish Company | Jun 29, 2015 | Fish Recipes, Recipes
Cooking fish skin on is a classic way to prepare fillets, but it also makes a beautiful presentation for the finished plate, too. Basic Technique for Cooking Skin-On Fish Fillets Scale fresh fish and cut into fillets, leaving the skin on and removing any pin bones....
by Dana Point Fish Company | Jun 26, 2015 | Lobster, Lobster, Saltwater Shellfish, Shellfish and Seafood Recipes
Step by step – how to prep Maine lobster. How to Cook and Prep Maine Lobster from danapointfishcompany on Vimeo.
