The Fishy Blog

Lobster Tail Removal

Posted by Tanner Saraspe on

Lobster Tail Removal

The lobster tail removal instructions are great for those interested in doing our Simple Lobster Bake recipe, or for those just simply wanting to utilize the head for stock. For "same day" consumption, We recommend placing live lobsters in the freezer for up to one hour or in the fridge for up to SIX hours before handling. Cooling the lobsters gently “stuns” them. This slows down their movement and makes them easier to handle. 1 Use a sturdy dish towel to grip the lobster, taking caution with the sharp spines. Set the cooled lobster, belly down, on a flat surface. cover with the towel.   2 Place...

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Miso-Nori Buttered Popcorn

Posted by Tanner Saraspe on

Miso-Nori Buttered Popcorn
This recipe offers a simple update on classic buttered popcorn. Red miso paste and dried nori blended with creamy grass-fed butter transform this movie-night favorite into an elegant, umami-packed snack.

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Whole Grilled Barracuda

Posted by Tanner Saraspe on

Whole Grilled Barracuda

A whole cooked fish is not as complicated as you think. The most important thing is making sure your grill is very hot. Barracuda is a delicious and underutilized local species here in San Diego. Double the recipe for a crowd.   Ready in 1 hour Makes 2-4 servings 1 whole Barracuda, scaled and gutted  2 tablespoons olive oil Cilantro Garlic Butter (see bottom of page) Sea salt and pepper  2 lemons or limes, sliced into rounds  A few sprigs of cilantro, parsley, and mint Flaky sea salt such as Maldon for finishing  1 Heat a well-oiled grill to high heat....

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Tabasco Butter Sauce

Posted by Tanner Saraspe on

Tabasco Butter Sauce

This recipe is inspired by the classic French sauce, beurre blanc, where cold butter is incrementally whisked into a white wine and vinegar reduction. It requires the tiniest bit of finesse in the form of nonstop whisking. The result is a delicate sauce infused with garlic and tabasco that goes very well with seafood. We especially love it with crab and spot prawn. Use it as a dip or smothered all over grilled or steamed shellfish. You won’t be disappointed. Ready in 30 minutes Makes 4-6 servings as a side 6 tablespoons Tabasco pepper sauce  ¼ cup dry white wine  2...

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Perfect Tuna Poke

Posted by Tanner Saraspe on

Perfect Tuna Poke

This is a killer recipe for tuna poke from our friend Ryan Griffin. Ryan is a chef, fisherman, and avid outdoorsman. One tip is to prep and chill all the ingredients (except the sesame oil) before assembling the poke. That way everything is cold when it’s tossed together. Ready in 45 minutes Makes 4-6 servings 3-4 pounds fresh local tuna  ¼ cup Sriracha sauce  1 tablespoon coarse sea salt  ½ cup sesame oil  1 tablespoon soy sauce, ponzu sauce or shoyu  3 tablespoons toasted sesame seeds  2 tablespoons minced shallots  ¼ cup sliced yellow onion  ¼ cup chopped scallions  2...

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