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 …

  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 …

Pictured: Pan Roasted Whole rockfish (aka red snapper) Roasting is a easy way to prepare small or medium whole fish in a provocative and tasty manner suitable for platter presentation. Ingredients: One small whole fish (rainbow trout, bass, red snapper, bronzino, or other small fish) ½ lemon for the pan Cooking oil Fresh thyme or …

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 …

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 …

Making traditional fish stock is almost exactly the same as making chicken stock from scratch. Fish stock can be used as a base for soups, chowders, stews and gumbos.  It’s great flavorful poaching liquid for poaching fish.  It can also be used to make sauces in the same way you would chicken stock or white veal …

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 …

Cleaning a cooked Dungeness crab is a little messy, but easy once you know what to do.  If you’re cleaning the crab for people to crack at the table (as we are demonstrating here) you really only need your hands and a little water.  We recommend doing it in the sink. 1. Flip the crab over on …

I’m sure you think that opening oysters is difficult, but it’s actually pretty easy once you get the hang of it. In fact, I’ve taught a couple dozen people to open oysters…and, everyone (even the frail) has succesfully pulled it off…on their first try. If an 8 year-old can do it, so can you! Here’s …

Though the old saying goes “Twas a brave man who first et an oyster” I maintain that the first man (or woman) who grilled an oyster was braver. We thought we’d publish this little public service announcement to save you the unexpected (and potentially painful) excitement of exploding oysters that some of us (I won’t name …