by Dana Point Fish Company | Mar 19, 2019 | Blog, Cooking Methods, Recipes
Cooking fish isn’t hard, and when you know the basics you can cook any fish perfectly. A basic rule to remember: 10 minutes for every inch of thickness measured at the thickest point. For example, if your fish fillet is 1/2″ thick, then total cooking time...
by Dana Point Fish Company | Feb 26, 2019 | Blog, Clam Recipes and Prep
Classic recipe for linguine and clam sauce. Linguine and Fresh Clam Sauce 1 pound dry linguineSalt, for pasta water4 ounces olive oil4 tablespoons minced shallots3 cloves garlic (sliced thin)2 cups white wine20 each Small clams8 ounces chopped clams, fresh or canned1...
by John Shelton | Feb 22, 2019 | Blog, Clam Recipes and Prep
Razor clams look beautiful on the plate, and cook up super quick. This dish consists of a simple saute of aromatics, a deglazing with white wine, and steaming the clams at the end. Razor Clams with Roasted Peppers, Arugua, and White Wine Razor clams...
by John Shelton | Feb 20, 2019 | Blog, Oyster Recipes
There’s Spanish flair to these baked oysters with chorizo sausage, tomatoes, and lime zest. Spanish Style Baked Oysters with Chorizo Fresh shucked oystersBacon, diced and cookedChorizo sausage, crumbled and cookedLime zestTomatoes (chopped)Bread...
by Dana Point Fish Company | Jan 29, 2018 | Prepping and Fabrication, Recipes
Many, not all, fish have scales and they are on the fish to give it external protection. The Australian Museum has cataloged a great number of fish scales, and they range from sharp looking to round and smooth. Fish scales range is size and type, and in many cases can...
by John Shelton | Jan 10, 2018 | Crustaceans, Shrimp and Prawn Recipes, Shrimp and Prawns
Spot prawns (Pandalus platyceros) – a commercially and sport caught Eastern Pacific coast delicacy from Alaska to Baja, California. This sautéed spot prawn and sage dish is finished with fresh lime juice and cracked pepper. Spot Prawns with Sage and Lime from...
by Dana Point Fish Company | Sep 20, 2017 | Blog, Recipes
This classic book published in 1977 goes into great detail on the basics of fish cookery. The Encyclopedia of Fish Cookery lists in a A-Z format (aalmutter to zubatac) many different fish species, both fresh and saltwater varieties. Basic terminology is defined, as...
by Dana Point Fish Company | Feb 2, 2017 | Blog, Mussels Recipes
Plate of the Day Steamed Mussels with Cippolines and Butter Sauce Try these recipes for steamed clams: Classic Steamed Mussels Mussels in Fennel Sauce Steamed Mussels with Saffron and White Wine Fennel Broth
by Dana Point Fish Company | Aug 14, 2016 | Oyster Recipes
Oysters Johnny Reb 4 cups shucked and drained oysters1 cup cracker crumbs6 tablespoons finely chopped parsley6 tablespoons finely chopped green onions (green and white parts)4 tablespoons butter1 tablespoon lemon juice2 teaspoons Worcestershire sauce1 teaspoon...
by Dana Point Fish Company | Aug 10, 2016 | Shrimp and Prawn Recipes
Charleston Breakfast Shrimp with Grits 3 tablespoons bacon drippings2 tablespoons chopped onion1 tablespoon chopped green pepper1 1/2 cups small shrimp (shelled and deveined)1 cup waterSalt and pepper to taste1 teaspoon Worcestershire sauce1 tablespoon ketchup1 1/2...
