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Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...

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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Captain Pelican Phil's Galley

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Hi folks, here's one I came up with that’s delicious and the tarragon goes really great with the fish and the oyster mushrooms I have used in chowders that I make!  So I thought - what the heck!

masala curry
click image [+]

Ingredients as follows for fish marinade

1/4 - cup white wine
1/4 - cup olive oil 
2 - Tablespoons of soy sauce
1 - Tablespoon of fresh tarragon (chopped fine)
4 to 6 six ounce filets (Yellowtail, Dorado, Wahoo, or Tuna works great)

Ingredients for sauce follows

1 - Tablespoon olive oil
1 - Tablespoon butter
3/4 - cup shallots diced fine (about 2)
3/4 - cup oyster mushrooms (diced small)
2 - Cloves garlic pressed or chopped fine
1/2 - cup white wine
1/2 - cup chicken stock
2 - Tablespoons fresh tarragon (chopped fine)
1/4 - cup half and half
Salt and pepper to taste

Recipe as follows:

Pre-heat oven to 300 degrees.  In a frying pan, add the olive oil and butter and sauté the shallots until opaque.  Add the oyster mushrooms and sauté for a few more minutes.  Add the garlic, add the white wine and the chicken stock and reduce to about half the liquid.  Then add the tarragon and the half and half and simmer for a couple of minutes (be careful not to burn the cream).  Salt and pepper sauce to taste and set aside.  Now for the fish in another frying pan, add 2 - tablespoons of olive oil and sear for 3 to 4 minutes per side and place in oven for 8 to 10 minutes or until desired doneness.  Next, reheat sauce on low heat and when fish is done in oven place sauce on plate and plate fish on the sauce and drizzle a little over fish.  (Recommended sides are green beans or roasted garlic mash potatoes or both!)

Enjoy - Pelican Phil. 

Note - try to find fresh oyster mushrooms.  If you can’t, you can get them dried and reconstitute them in warm water and the work very well.  Dried pack come in 1/2 ounce bags at the market (Vons in the produce section) and one of these makes about 3/4 cup chopped.

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