by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes, Shellfish and Seafood Recipes
Frying fish in a deep fat fryer will get you a crispy crust on the outside and a moist fish inside. But there is more to this than simply dropping fish in hot oil. The fat should be at a constant temperature, 375 degrees F, and the coating should be thick enough to...
by Dana Point Fish Company | Jan 30, 2015 | Cooking Methods, Fish Recipes, Recipes
Pan frying fish involves a moderate heat temperature with a moderate amount of fat in the pan. Most recipes involving pan frying fish call for a heavy frying pan with about 1/8 inch of oil in the bottom. With this method of cooking, the standard...
by Dana Point Fish Company | Jan 22, 2015 | Cooking Methods, DPFishCo, Fish Recipes, Plate Up, Recipes, Salads, Sauces & Condiments, Seafood, Shellfish, Shellfish and Seafood Recipes, Side Dishes, Soups and Chowders
Our new feature on Dana Point Fish Company is sharing great old or out of print fishing and seafood cooking guides. The first in this series is Over the Coals, a colorful guide with the 1970s written all over it. Enjoy. Over the Coals: Fish and Shellfish....
by Renee Shelton | Dec 30, 2014 | Angler's Kitchen, DPFishCo, Food Safety, Seafood
Wild caught shellfish is both delicious, and a fun sporting activity to do. However, shellfish, including those that come from aquafarming, can cause severe poisoning. Bivalves are all filter feeders, and with filter feeding comes the tendency to accumulate and store...
by Dana Point Fish Company | Nov 28, 2014 | Cooking Methods, Methods and Terminology
Sauteing Fish Saute is a cooking method that has three main components: Hot pan, little oil. Avoid overcrowding. Keep the food moving. These three components are key, which makes it a very different cooking method from pan frying. Fish that is sauteed is typically...
by Dana Point Fish Company | Nov 6, 2014 | Cooking Methods, DPFishCo, Flatfish, Prepping and Fabrication
How to Fillet a Flat Fish (Like a Halibut) Place the fish on a large, flat, clean surface with the dark side facing up (the top of the fish). Carefully make a clean cut around the head, then make one long incision straight down the length of the fish to cut the center...
by Dana Point Fish Company | Jul 15, 2014 | Clams, Cooking Methods, DPFishCo, Mollusks, Recipes
A basic definition for tajine is below: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked. The traditional method of cooking with a tajine is to place the tajine over coals. A...
by Dana Point Fish Company | Jun 28, 2014 | Angler's Kitchen, DPFishCo, Echinoderms, Methods and Terminology, Prepping and Fabrication, Recipes, Sea Urchins, Seafood, Video
Sea Urchin And taking care of yourself is the key to the control the this levitra sale chronic pancreatitis. Younger men, usually tend to not need a long time for achieving another penile erection post ejaculation, but older men might have such issue. super viagra...
by Dana Point Fish Company | Jun 24, 2014 | Angler's Kitchen, Clams, DPFishCo, Mollusks, Prepping and Fabrication, Seafood, Video
by Dana Point Fish Company | Apr 20, 2014 | Cooking Methods, Flatfish, Prepping and Fabrication, Sanddab, Video
