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The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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14 SPICE SEARED TUNA WITH HONEY MUSTARD MINT SAUCE

This is the greatest! If you have Yellowfin or Bluefin - you'll love this recipe.

masala curry
click image [+]

Ingredients as follows:

4 to 6 six ounce tuna filets (ahi or blue fin)
2- Teaspoons Garam Masala spice (any Indian food store or Trader Joes)
1- Teaspoon ground cinnamon
1- Teaspoon Ancho chili powder
1/4 - teaspoon cayenne powder
1/4 - teaspoon ground coriander
1/4 - teaspoon ground ginger
1/4 - teaspoon ground clove
1/4 - teaspoon ground fennel seed
1/2 - teaspoon garlic powder
1/2 - teaspoon onion powder
1/2 - teaspoon kosher salt
1/2 - teaspoon ground black pepper
1/2 - teaspoon cumin powder
1 - 1/2 teaspoons of light brown sugar (chopped chives and roasted sesame seeds for garnish )

Ingredients for honey mustard mint sauce as follows
1 - Tablespoon of rice wine vinegar (unseasoned)
2 - Tablespoons of Dijon mustard
1 - Tablespoon prepared horseradish
2 - Tablespoons of honey
6 - Fresh mint leaves finely chopped (produce section)
Pinch of kosher salt and pepper to taste.

Recipe as follows:

Combine all the spices and the brown sugar and mix well (I like to store mine in a 1/2 pint mason jar).  Next, make the sauce - in a bowl, add the rice wine vinegar, the Dijon mustard, horseradish, honey, and finely chopped mint leaves.  Whisk all ingredients and salt and pepper to taste and set aside.  Dredge fish filets on one side only with spice and fry in the oil for about 2 to 3 minuets per side for nice pink center or until desired doneness.  Plate fish and drizzle sauce over and garnish with chopped chives and roasted sesame seeds.

Enjoy! Pelican Phil!

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