Here’s the method seafood professionals use for quickly removing the heads, skin-on fillets, and bones from pre-gutted whole fish. 1. Remove the Head & Collar Grab hold of one of the fish’s fins by the head and pull up, using it to lift the flesh up to make cutting easier.  Cut down into the fish …

  You know that beautiful piece of fish you always order in restaurants, the one with the nice crispy skin that you can never seem to replicate at home?  It has probably been pan seared.  The key to achieving crispy fish skin is to use very high heat, and to serve the fish as soon …

Seared Salmon with Morel Balsamic “Beurre Rouge” Less acidic than a vinaigrette with a hint of bite from the vinegar and lemon, this sauce compliments salmon beautifully. It adds richness to lighter salmon and brightens up heavier salmon varieties. The fruity/musky balsamic flavor blends into a delicious earthy finish from the morels. Drink Pairings: Red …

  Poaching is a gentle, low-fat cooking technique popular with restaurants looking to create mild, moist, and healthy fish dishes.  This method can be used with any fish fillets, including Pacific Halibut fillets (pictured), Pacific snapper fillets, and Mahi Mahi fillets. The other benefit of using this technique is that you are only a few …

The best way to remove skin from most fish fillets is to: 1) Lay the fillet on a cutting board, skin side down. 2) On the narrower tail end, make a cut between the skin and the flesh that is deep enough so that you can grab the skin with your other hand. 3) Put your …

Just about everybody loves salmon, but did you know there are a whole bunch of different ways to enjoy this delicious & omega-3 rich fish besides grilling, baking or broiling fillets?  Check out some of the techniques and recipes below, give them a try, and you might just end up wearing a smile like this …

It’s a beautiful day outside, and you’re grilling for guests.  Looking for something to add to the Kobe Burgers and specialty sausage on the grill?  Why not grill a whole fish?  How to Grill a Whole Fish 1.  Wash the fish off, pat it dry, and season it on the outside with salt and in …

Sharon Clark, mother of Marx Foods food photographer extraordinaire, Ryan Clark, shares her recipe for pickled salmon. It is tasty. Mmmm … mmm … mmm. Thanks, Sharon!   Homemade Pickled Salmon Recipe The below recipe can be adapted for any quantity of salmon.  I used three whole salmon fillets. Curing the Salmon: 1. Fillet and …

Ingredients 1 4-5 lb. fresh whole fish, cleaned and scaled, such as rainbow trout, striped bass or small salmon. 4 lbs. Kosher salt 2 egg whites 2 large sprigs fresh lemon thyme or regular thyme 1 lemon Technique: • preheat oven to 475 degrees Fº • rinse and pat dry your fish • insert thyme and …

I used to eat smoked salmon plain on crackers.  Then I started putting some cream cheese on the cracker first.  And, one day I had some quick-pickled onions on hand so I threw that on top too.  It turns out to be one happy trio.  Lately, I have been mixing them all together and serving …