Fish and Shellfish - Fish Preparations Flashcards
Fish and Shellfish
Mastro’s only serves the highest quality of fish and shellfish available. We only buy and sell product that is USDC Inspected. The fish and shellfish at Mastro’s are received daily.
Pan-Seared
Seasoned with salt, black pepper and flour
Seared on a cast iron skillet with canola oil until golden brown
Oreganata
Seasoned with house bread crumbs (panko, parmesan, garlic, black pepper, parsley, oregano and basil)
Baked with clarified butter and paprika
Blackened
Seasoned with Cajun spice
Seared in clarified butter to desired temperature
Grilled
Seasoned with salt and pepper
Temperatures (Fish Preparations)
Rare - Seared, cold center
Medium - Slightly opaque center
Well done - Cooked throughout
Ora King Salmon
10 oz portion
Moderately firm and oily
Farm raised in New Zeland
Rich with high intramuscular fat content
Accompanied with a side of Olivetti and a small spoon
Garnished with chopped parsley
Alaskan Halibut
10oz portion
Not too firm or delicate
White flesh with large flakes
Mild flavor
Accompanied with a side of tartar sauce and a small spoon
Bigeye Hawaiian Tuna
8oz
Reddish pink flesh color
Higher fat content than yellowfin because it is caught in deeper and cooler waters
Preferred by sashimi lovers
Recommended grilled or blackened
Chilean Sea Bass
10 oz
Moderately oily and tender with large thick flakes
Rich melt in your mouth flavor
Caught from the coldest waters of Antarctica
Also known as the Patagonian tooth fish
Recommended pan seared or oreganata
Swordfish Steak
10 oz
Pacific coast center cut swordfish loin
Very firm steak-like texture and full flavor
Prized trophy fish
Cuts we receive are from 200-400lbs swordfish
Recommended grilled or blackened
Whole Herb Roasted Branzino
Whole cleaned Branzino stuffed with herbs (tarragon, parsley, thyme, and rosemary)
Oven roasted with extra virgin olive oil
Finished with beurre blamc and fried capers
Accompanied with lemon wrap and parsley spring
Straight of Dover - True Dover Sole
20-24 oz whole Dover Sole
Topped with flour, salt and pepper then finished in the oven
Cooked throughout
Served on a large oval platter
Garnished with chopped parsley
Accompanied with small gratin dish containing lemon wrap and gooseneck of garlic herb butter
** for service: Server will debone fish table side then drizzle the lemon caper herb butter over the fish to conclude presentation
Sautéed Sea Scallops
5 U-10 Sea scallops
Pan seared in clarified butter and set aside
Vibe ripened tomatoes, minced garlic and shallots, white wine and 1/2 lemon are sautéed
Garlic herb butter and parmesan cheese is melted in the sauce
Scallops are tossed in the sauce
Served in a large warm bowl atop 3 garlic cheese breads
- Garlic Herb Butter: Butter, Lemon juice, garlic, basil, oregano and parsley
