1 whole salmon, weighing about 1 lb. 12oz filleted and pin-boned
FOR THE POACHING LIQUOR:
7fl oz white wine vinegar
1 leek, sliced
1 onion, sliced
2 carrots, sliced
3 bay leaves
FOR THE SAUCE:
3½fl oz sour cream
2 tbsp mayonnaise
small bunch each of parsley, dill and chives, finely chopped
½ unwaxed lemon, zest and juice
pinch of caster sugar
1 lemon, sliced
½ cucumber, sliced
Begin by making the sauce. Whisk together the sour cream, mayonnaise and herbs. There should be about 1 tablespoon of each chopped herb. Add the lemon zest and a squeeze of juice, then season to taste with a pinch of sugar, salt and pepper. Refrigerate until needed but serve at room temperature.
Bring all the ingredients for the poaching liquor to a simmer in a large pan along with 2¾ pints water and 2 tablespoons of sea salt. Simmer for 5 minutes then pour into a fish kettle or large high-sided oven tray set over a medium heat.
Carefully lower the salmon fillet into the liquid, ensuring it is completely covered (if not, add a little more water). Bring to barely a simmer and cook for 10–12 minutes until the fish is just cooked. Lift the fillet out of the poaching liquid and onto a plate, carefully peel off the skin and allow to cool completely.
Serve garnished with the lemon and cucumber slices and the room temperature sauce alongside.
2 red snappers, scaled and gutted
Salt and pepper
6 sprigs marjoram
4 sprigs flat-leaved parsley
Several celery leaves
1 lemon, sliced
Season the fish cavities with salt and pepper then stuff each cavity with marjoram sprigs, parsley, celery leaves and 2 to 3 lemon slices. Rub the outside of the snapper generously with olive oil and season with salt and pepper.
Heat a grill and grill the fish on high heat for 7 minutes per side. The fish will let go of the grill and you can easily flip it over when cooked through. If the fish sticks to the grill try giving it a couple more minutes and see if it does let go on its own (if not, you probably didn’t use enough oil and will need to carefully scrape it off the grill).
Serve with a refreshing salad, such as a tomato salad
2 cups peanut oil
1 lb cod cheeks
Salt and pepper
¾ cup flour
¼ tsp smoked paprika
1 cup beer
¾ cup Skyr
½ lemon, juice and zest
Handful dill, finely chopped
Salt and pepper
Preheat the oven to 375°F (190°C). In a deep fryer or deep skillet, heat the peanut oil to 350 to 375°F (175 to 190°C).
Rinse the cod cheeks under cold water and pat them dry, then sprinkle with salt and pepper.
Stir the flour, smoked paprika, and a little bit of salt and pepper together, then slowly whisk in the beer. Dip one cheek at a time into the batter, let the batter drip off, then transfer directly to the oil and let them fry until golden, 3 to 4 minutes.
For the dipping sauce:
Whisk together the skyr, lemon juice and zest and finely chopped dill. Season with salt and pepper to taste.
2 tbsp sea salt
2 tbsp sugar
1 lemon, zest and juice
4 salmon fillets, about 5½oz each, skin on
3 tbsp extra virgin olive oil, plus a little extra for frying
1½ tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp finely chopped dill
Mix the sea salt and sugar together with the lemon zest and a teaspoon of juice. Rub the mixture all over the salmon fillets, cover and leave in the fridge to marinate for 30 minutes. Brush off any excess salt/sugar mixture then pat dry using kitchen paper.
Meanwhile, whisk together the remaining ingredients for the vinaigrette. Season with lemon juice, salt and pepper to taste.
Add a little olive oil to a hot frying pan and fry the salmon fillets (in batches if needed) for about 3 minutes on each side, until cooked through and the skin is crispy. Serve warm, drizzled with the vinaigrette.
For the Salmon:
1 tablespoon white vinegar
4 (6-ounce) fillets salmon
For the sauce:
1 cup packed fresh dill
1 small green onion
½ cup mayonnaise
½ cup sour cream
1 tablespoon white vinegar
Blender or food processor
To poach the salmon, in a wide, deep skillet with a lid, add 1 inch of water. Add the vinegar, and bring the liquid to a boil over medium heat.
Lightly salt the salmon, and add it, skin side down, to the poaching liquid.
Cover, reduce the heat until the liquid barely simmers, and cook for 5 to 10 minutes, until the fish is cooked through. The cooking time will depend on the thickness of the salmon fillets.
While the salmon is cooking, make the dill sauce. In a blender or in the bowl of a food processor, combine the dill, green onion, mayonnaise, sour cream, and vinegar. Process until smooth.
Using a slotted spoon, remove the cooked salmon from the skillet. Serve topped with the dill sauce.
Dockside Seafood Restaurant (formerly Safe Harbor Seafood Restaurant) is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene.
Located on 2nd Street, Dockside Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell. Visit and enjoy a local icon!
If fresh fish and oysters awaken your taste buds, stop in today for an unforgettable lunch or dinner with lively atmosphere, knowledgeable and friendly service, and spectacular views.
2510 2nd Ave North,
Jacksonville Beach, FL 32250
- 4 Cups white fish cut in chunks (ideally halibut)
- 1 tablespoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 egg
- 1/4 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 teaspoons potato starch
- 1/4 cup grated onion
- 2 Cups milk (1/2 whole milk & 1/2 evaporated milk)
- 1/2 cup melted butter
Process fish in food processor for a couple minutes. While processing add salt through onion. Add milk and butter making sure to scrape sides.
Fry at 350-375 degrees in melted butter. Turn when lightly browned. Serve with tartar sauce.
For an old school style potluck, party appetizer or snack this salmon log is a quick easy party pleaser. There is nothing fancy about it, but tastes good. Make sure you carefully pick through the canned salmon for bones and skin. The higher quality salmon you buy the fewer bones you’ll have to pick from it. I’ve taken this to a lot of parties when I do not have time for something more elegant and it has always been a crowd pleaser.
1 1 Lb. Can Salmon
12 Oz. Cream Cheese
1 Tbs. Lemon Juice
2 Tbs. Grated Onion
1 Tsp. Horseradish
¼ Tsp. Salt
¼ Tsp. Liquid Smoke
½ Cup Chopped Nuts
3 Tbs. Parsley
Drain Salmon. Mix with next six ingredients. Chill for several hours. Combine nuts and parsley. Shape salmon into loaf. Roll in nut mixture. Chill well. Serve with crackers.
A purse seine is a large wall of netting deployed around an entire area or school of fish.
The seine has floats along the top line with a lead line threaded through rings along the bottom. Once a school of fish is located, a skiff encircles the school with the net. The lead line is then pulled in, “pursing” the net closed on the bottom, preventing fish from escaping by swimming downward.
- Purse seines can reach more than 6,500 ft (2,000 m) in length and 650 ft (200 m) in depth, varying in size according to the vessel, mesh size, and target species.
Finding a school of fish is one of the most difficult steps of this fishing technique and include:
- Natural cues such as a congregation of seabirds, ruffling of surface water and/or fast moving groups of dolphins.
- Helicopters scanning the water for natural cues from the air to direct boats toward schooling fish.
- Using radar fish finders to help identify the exact location and size of a school.
There are other types of catching salmon such as gill netting and trolling employed in Alaska and other American coastal waters.
Description: Flounder are the most important flatfish family. Their Latin name, Pleuronectidae, means “sideswimmer” because they start out as round fish, but as they mature and become bottom-dwellers, one eye migrates to the same side of the head as the other eye and the fish actually swim on their sides.
Fish Characteristics: Market size is 1 to 5 pounds, according to species. Flounder are known for their fine, tender, yet firm texture and have delicate, sweet flavor.
How to Choose: Some processors used tripolyphosphates to increase moisture levels and extend the shelf life of frozen, defrosted flounder fillets. This also adds water weight to the fish. If the fillets are abnormally wet or overly inexpensive they may have been treated.
Common Flavor Combinations: Bell pepper, butter, chervil, chives, cream, dill, fennel, gruyère cheese, lemon, mint, mushroom, parmesan cheese, parsley, shallot, spinach, tarragon, tomato, white vermouth, white wine, zucchini.