by Dana Point Fish Company | Sep 18, 2015 | Crab, Crab Recipes
Deviled Crab 1 lb. crabmeat (picked to remove all shell)2 tablespoons chopped onion3 tablespoons melted butter2 tablespoons flour3/4 cup milk1/2 teaspoon saltWhite pepper (dash)1/2 teaspoon dry mustard1 teaspoon Worcestershire sauce1/2 teaspoon dried rubbed...
by Dana Point Fish Company | Sep 11, 2015 | Recipes, Sauces & Condiments
Ketchup Remoulade 2 cups mayonnaise1/2 cup green pepper (chopped)1/8 teaspoon white onion (chopped)4 tablespoons tomato ketchup3 teaspoons chopped parsley2 tablespoons finely sliced green onions1 tablespoons capers1 tablespoons chopped dill pickles2 teaspoons...
by Dana Point Fish Company | Sep 8, 2015 | Recipes, Sauces & Condiments
A mornay sauce is a white sauce made with Swiss cheese, such as Gruyere, and Parmesan. White cheddar can be used in place of the Swiss cheese. Mornay sauce is great served with poached fish. Mornay Sauce 2 cups milk1/4 onion (chopped in large pieces)1 bay leaf1/4 cup...
by Dana Point Fish Company | Sep 7, 2015 | Recipes
Poaching bass is a moist heat cooking methods. These recipes are adapted for modern kitchens from How to Cook Fish, a book published in 1908 by Myrtle Reed under the pen name of Olive Green. Read more on poaching fish, and other moist heat cooking methods for fish....
by Dana Point Fish Company | Sep 4, 2015 | Crab Recipes
This recipe for crab cakes uses a pound of crabmeat and leftover mashed potatoes. Form in patties and fry until golden. Crab and Mashed Potato Cakes 1 lb. crabmeat (picked to remove all shell)1 cup leftover mashed potatoes1 egg (beaten)1/2 teaspoon saltBlack pepper...
by Dana Point Fish Company | Sep 3, 2015 | Cooking Methods, Methods and Terminology
En papillote involves folding and sealing a fish fillet or other seafood in parchment paper to steam it. It is a moist heat cooking method and is usually opened tableside after it is immediately pulled from the oven. En Papillote: Parchment or Foil For parchment, a...
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 27, 2015 | Sauces & Condiments
Romesco is a Spanish condiment, its mixture of toasted nuts and garlic combined with roasted peppers that give it a spicy sweet flavor. This flavor combo is perfect served with pan roasted or sautéed rockfish with a crispy skin. I like to add smoked paprika to my...
by Dana Point Fish Company | Aug 21, 2015 | Recipes
Remoulade Sauce 2 cups mayonnaise1/2 cup chopped green pepper1/4 cup chopped onion1 tablespoon capers1 tablespoon chopped dill pickers2 teaspoons mustard2 teaspoons chopped parsley2 teaspoons chervil2 teaspoons tarragon1 teaspoon anchovies (finely chopped)1...
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...
