What’s a Sand Dab Fillet? The question of the day from many tourists that visit us down at San Francisco’s Fisherman’s Wharf is “what does a Sand Dab look like?” The Sand Dab is a small flat fish that belongs to the Flounder family on the West Coast of the US. Our Sicilian fishermen would eat Sand Dabs often when out at sea for days harvesting fish. Sand Dabs harvested in the Pacific Ocean grow to 16 inches in length and have light brown skin. At first restaurants in San Francisco would sell Sand Dabs only in trim form. Trimmed form means the head and tail are removed along with the top fin and the stomach. I know that doesn’t sound very appetizing but they are delicious. The restaurants would pan fry them and then remove the center spine in front of you. We prefer to fillet the Sand Dabs. Some fish have a very short fresh off the boat shelf life – Sand Dabs are one of those fish. They are very thin and tender so we sell as frozen IQF (Individually Quick Frozen) fillets. The Sand Dabs Fillets hold up much better in a frozen state. Nutty flavor. The skin is paper thin and is eaten when cooked. Next time you are cooking fish for dinner try the Sand Dab Fillets.
Wash and dry the San Dab fillets.
Season the flour with salt and pepper.
Dip San Dab fillets in liquid - milk or brush with olive oil then into the seasoned flour.
Heat olive oil in pan on stove for sautéing or use Cooking Spray with olive oil.
Saute' the Sand Dab Fillets about 2 minutes on each side. Do not over cook.
Serve with lemon or tartar sauce.
Albacore TunaSandwich is a good old-fashion favorite of our family. We only use the best quality AlbacoreTuna to start our good old-fashioned sandwiches. In the old days, we would only eat the Albacore Tuna our grandfather, Tom Lazio canned. He used to can his Albacore Tuna in olive oil. The Albacore would be small bullet sized at around 10 lbs each. Now we hunt high and low throughout the country for the best canned Albacore Tuna in natural juices, or olive oil. One of my sisters simply mixes the crumbled Albacore Tuna with mayonnaise for her sandwich. I like to add a few more ingredients! Scallions, Celery Seed, Dill Pickle Relish, Mustard are just a few of the ingredients I like to add to my good old-fashioned Albacore Tuna Sandwich! We have some customers that will ask us to throw a fork into the bag so they can walk down the street to Aquatic Park at the end of SF Fisherman’s Wharf – pop open the top of the Albacore Tuna and start eating. I like my Albacore Tuna Sandwich on 12/9/7 grain sliced bread. Sourdough and Dutch Crunch rolls are more favorites to make an Albacore TunaSandwich on. Looking for a quick delicious lunch – make an AlbacoreTuna Sandwich.
Crab Meat Sandwich is Mac’s favorite meal for lunch. At work, she’ll run down the street to her favorite SF Fisherman’s Wharf restaurant and order the Crab Meat Sandwich. When she’s taking friends around Fisherman’s Wharf she’ll invite them to lunch. When asked for a suggestion Mac always tells them to order the Crab Meat Sandwich. Its similar to the Lobster Roll on the East Coast. She has just switched out the Lobster for the Dungeness Crab Meat. Mac enjoys entertaining at home too. If it’s lunch you know what she’s going to serve her girlfriends – Crab Meat Sandwich. The recipe is easy to follow. We only use Dungeness Crab Meat. It also makes an ideal appetizer. Spread it on small slices of French baguette instead of the rolls. Just reading this makes my mouth water!
Last night I actually read 4 different Crab Meat Roll recipes and made a combination which tasted so good and light. It wouldn’t work as an appetizer but rather as a salad if not in the hoagie roll. The cream cheese gives the Crab Meat Sandwich more of that creamy sandwich spread. I’ll add the recipe soon. Be on the lookout for it.
Preheat the broiler. Combine the ingredients and blend well. Cut the rolls in half. Broil one half. Spread topping on other half and broil until bubbly. * You can add Cheddar or Jack Cheese to the Dungeness Crabmeat Sandwich.
San Francisco’s Cioppino is simply a delicious fish stew. San Francisco Fisherman’s Wharf is known for Cioppino a dish full of seafood with a tomato sauce base. The main ingredient is the Pacific Ocean’s Treasure – Dungeness Crabs. Sometimes we get told that it can only be made with live DungenessCrabs. Not true! Our Dad, Serge, made San Francisco’sCioppino sometimes using local live Dungeness crabs and other times he used cooked crabs. His secret was in the sauce. He would always add brandy or bourbon -as he sautéed his onions. The flavor that the brandy or bourbon gave the San Francisco’s Cioppino had us dipping the bread in the sauce or licking our fingers after we ate the crabs. I’ve taken the dish to a potluck dinner where there were lots of teens. I thought that only the parents would eat it. Lo and behold as the teens went by I saw Cioppino on their plates! Everyone needed a wet towel to clean their fingers after enjoying the last drop of the San Francisco’s Cioppino. Don’t forget the Sourdough bread!
Lots of tourists visit daily at San Francisco’s Fisherman’s Wharf and eat Cioppino at one of the many seafood restaurants. For those in a rush and don’t have time to make the sauce from scratch we sell a Cioppino Sauce in a jar that is the perfect base for your fish stew. It’s really hard some days walking up and down the wharf looking at those tourist indulging in delicious Cioppino. I want to sit down and eat with them!
1. Detach the legs and claws from the bodies of the Dungeness Crabs.
2. Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open.
3. Remove clams from shell.
4. Save the clam and wine juice.
5. Heat oil in a large pot.
6. Saute onion, garlic, and herbs for about 5 minutes.
7. Add the bourbon or brandy for flavor.
8. Add tomatoes, tomato sauce, remaining wine, and clam juice.
9. Simmer for 20 minutes.
10. Add fish, scallops, prawns, and crabs.
11. Simmer for 5 minutes. DO NOT STIR.
12. Add the clams and heat for 2 minutes.
Serve the Cioppino from the pot!
When I make this recipe I leave my clams in their shell. I also add some mussels too.
Broiled Sablefish is a luxurious fish according to its different names. Sablefish – Black Cod – Butterfish are some of the names for this sustainable fish is referred by. Sablefish is high in Omega 3s. It is an oily fish which is good for you. Japan buys most of the world catch, of which the US is the largest producer. The Japanese prefer to buy the fish headless and over five pounds. Locally out of the San Francisco Bay Area the Sablefish is caught in a 3 tier method. So many pounds are harvested during each tier to maintain that overfishing does not occur. The fishermen use long lines to catch the fish preserving the best quality of the sablefish. I’ve tried several recipes but this is one of my favorite. You can add a dollop of Anchovy Butter to Broiled Sablefish.
Even though our grandfather started the business it wasn’t until recently that I’ve ventured out of my comfort zone to cook seafood other than what we were raised on. Black Cod was not served to us and I’m not sure why. Perhaps since the content of Sablefish is oily my Mother didn’t know how to cook it the way my Dad liked it. We all need to remember not to overcook seafood – it keeps cooking after its removed from the heat source. Preheat the broiler and broil up some Sablefish/Black Cod.
Spray pan - nonstick spray of choice. Place fillets skin down. Spread Anchovy Butter on top of fillets. Broil the Sablefish for 3-5 minutes.
Anchovy Butter - I used a whole can of white Anchovies increased the recipe accordingly.
1-2 fillets rinsed and chopped, zest from 1/2 lemon, grated and finely chopped, pinch of black pepper, 1 clove garlic minced, 1 tsp capers, 2 ounces of butter. I made a roll of the butter in plastic wrap and froze anything extra.
Wild California King Salmon is for sure the top of the line when we talk salmon. Nonno Tom, our grandfather, taught us that there was nothing better than the Kings! He taught us how to hold a Wild California King Salmon like a baby so we didn’t damage the flesh.
I’d like to say that he taught me how to fillet but that was just for the men. “Back in the old days” women in the family were only allowed upstairs working on the books and doing paperwork. However, I always wanted to know how things worked. I actually taught myself how to fillet Wild California King Salmon by watching the men filleting on the line. The secret is to get as close to the spine as possible. I feel with the knife or listen for that contact when the knife meets the fish’s spine. My goal is to get as much meat off the bone. A very sharp knife helps to ensure that the flesh of the Wild California King Salmon remains intact and undamaged. In fact, one of the local retired fisherman would make a point of dropping by once a week to sharpen my knives. Thank God! I use to watch my Dad using a steel and sharpen the knives 1-2-3. Then there’s the sharpening stone which I prefer and do not feel intimidated by memories of my Dad’s sharpening technique.
We love to grill the fish for that flavor that comes from the barbecue. What are you waiting for? Its Wild California King Salmon Season – opened May 1st and closes October 15th this year!
Mix the marinade. Place side down Wild California King Salmon in baking pan. Pour marinade over the salmon and let sit for a couple of hours. Grill the Wild King Salmon skin side down for about 15-20 minutes.
Skin comes right off! You don't want to overcook. Fish will continue cooking after you take it off the grill.
I’ve just discovered baking seafood in parchment paper. Last night, it was Baked Shrimp in Parchment. Boy, was it easy, moist, flavorful, and delicious. I’m always looking for easy recipes to cook since I work long hours. By the time I get home I don’t want to do very much thinking about what’s for dinner. Before I leave for work in the morning I look to see what’s in the refrigerator. As I’m driving to work I think about what fresh fish I’ll be unloading off the local boats that day. The wheels start turning in my mind. I remember seeing a recipe online and decide to follow or change it up a bit. I can help myself to the catch of the day or defrost some other type of seafood for my recipe. Yes, we are all pretty spoiled when it comes to fresh quality seafood. We definitely don’t take it for granted.
I baked the Shrimp in Parchment but changed up the recipe a little. Parchment paper has become a pantry staple. Parchment paper makes cleanup easy. Baking seafood in it locks in the flavors and the juices. For a special occasion like Valentine’s Day, the parchment paper can be cut in a heart shape. All-in-one meal hat I can just bake and serve. Lucky husband since he doesn’t have to clean more than one pan!! My family enjoyed the Baked Shrimp in Parchment and hope you do too.
Preheat oven 350 degrees. Fold the parchment paper in half. In the crease layer the garlic, then vegies, then shrimp or prawns. On top of those ingredients zest from 1 lemon. Slice of lemon on top of the shrimp. Spoon some of the Scamp Butter over them.
Seal all the sides of the parchment paper by folding and folding and folding. Bake in pan with sides in case of any leakage 350 degrees for 15 minutes. Be careful when opening up the parchment paper.
California Halibut with a Roman flair is a recipe that has been passed down for generations. Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe. Fresh California Halibut is the main ingredient. Our family has always preferred the local Halibut which is much smaller than the northern Halibut. The fish range in 8 to 20 lbs. We only fillet the fish. The meat is white and firm. Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice. Do not overcook the Halibut. It is not suitable to make a steak from the local catch; just the larger Halibut from the North. On the East Coast the local Halibut would be comparable to Fluke.
Each generation likes a different type of cheese. My mother would use Parmesan Cheese. I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair! Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner. Guess what my mother is fixing tonight? Just the thought of it has me salivating for some.
Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.
Most of the times when I make this recipe I will place both fillets flat in the pan. I will add a chopped tomatoes and capers to the wine when baking the fish. I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist. Serve with rice or mash potatoes or quinoa with kale and sautéed onions. Delicious!!!
We love CalamariSteaks. More and more doctors are telling their patients to lay off the steaks. No problem. No more beef steaks and instead cook a seafood steak. Start by trying the Calamari Steaks.
They come from very large squids that are then sliced. Calamari Steaks come frozen in either 1 pound packages or 5 pound boxes. The texture of the fish in unchanged when freezing and thawing occurs. We usually pound the Calamari Steaks after they thaw out. We can not stress it enough that the Calamari cook very quickly so don’t overcook the steaks. The Calamari Steaks will become tough and rubber like if over cooked. You know you’ve done a great job when you don’t need a knife to cut the steak. Each morsel simply melts in your mouth! Calamari is inexpensive and versatile. The meat is mild in flavor with a slight sweetness to it.
Calamari Steaks have become a mainstay on restaurant menus. A big steak can fill the plate along with a side dish of vegies. The Calamari is still reasonably priced for the consumer and restaurants. Most restaurants serve it as Calamari Dore – egg batter and quickly sautéed. Enjoy!
Pound flat the thawed Calamari Steaks. You will need to put in three different bowls or plates the flour,beaten eggs, and breadcrumb in that order. Dip in the flour first. Next, dip in the beaten eggs, and then in the breadcrumb. Make sure your skillet is hot and ready to go with the oil. Brown on one side flip and brown on the other side.
I like to pound the Calamari Steaks out flat. Its important to have that skillet hot so 2 minutes on each side and its done. Important not to over cook Calamari or it will become tough. To finish off the dish I take the pan off the heat and added a scoop of Scampi Sauce. Unbelievable. Fork cut melted in our mouth.
The Steelhead Trout recipe uses fresh trout fillets for a delicious and easy recipe. The Steelhead Trout are from the cold, pristine waters of the Columbia River in Washington. They are sustainable fish. I thought the Steelhead Trout was going to look like the trout we’d fish for in lakes. Surprise! The Steelhead Trout are so much bigger. I was mistaken as so many others are too. Often people mistake the Steelhead Trout for Salmon that we showcase because of the color. There definitely is a price difference between the Steelhead Trout and Wild Caught King Salmon. The King Salmon is seasonal so we thought customers would choose the wild caught King Salmon once the season began. Not true, some simply love the Steelhead Trout and continue ordering it over the King Salmon. Skin-on or Skin-off either way the Steelhead Trout is moist and tasty.
This Steelhead Trout recipe is stunning addition to our Sunday family dinner which uses only a few ingredients. I made the Steelhead Trout recipe recently for a friend’s college graduation party and the 5 pounds disappeared in front of my very eyes! Go ahead and make this Steelhead Trout recipe tonight. Your family will thank you for it! Try this recipe and then go ahead and experiment with the Steelhead Trout.
Preheat your grill or oven to 450 degrees. If grilling place the trout on grill pan ideal for fish or aluminum foil. If baking place on aluminum covered baking pan. Cover Steelhead Trout with Honey and sprinkle the seasonings over the honey. Cook for 15 minutes or until the fish flakes.
Adjust the amount of Honey and seasoning to the size of your fillets. Can't wait to try the Honey and Mesquite Seasoning on Wild King Salmon and Halibut! I actually used on frozen steelhead fillet - just as amazing as fresh fillets!