Fish To Dish

05/24/2026

05/24/2026

We had a private boater drop off 4 limits of rock cod and ling cod today. Beautiful great Fish and we had an opportunity to backpack several whole fish.

We handle everything from Crappie to Long Range Bluefin, all commercially packed in individually marked five mil bags !

Don’t forget to contact the landing in Emeryville to make your salmon season reservations.

www.DocksideProcessing.com or 510-697-9360

05/10/2026

Often seen, rarely landed….White Sea Bass! Private boating dropped off a beautiful San Francisco Bay, version. Wildly delicious and if you appreciate collars, a definite delight!

Www.DocksideProcessing.com or [email protected] for reservations

05/08/2026

Baked Halibut with Parmesan Dijon Panko Crust

Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- Olive oil for drizzling

Instructions:
1. Preheat oven to 400°F and grease a baking dish with olive oil.
2. In a small bowl, mix together both Dijon and whole grain mustards, then add minced garlic and stir well.
3. In another bowl, combine panko breadcrumbs, grated Parmesan cheese, fresh parsley, dill, and lemon zest.
4. Drizzle melted butter into the breadcrumb mixture and toss until evenly coated and crumbly.
5. Place halibut fillets in the prepared baking dish and season with salt and pepper.
6. Spread a thin layer of the mustard mixture on top of each fillet.
7. Divide the panko-Parmesan topping evenly among the fillets, pressing gently to adhere.
8. Bake for 12-14 minutes until halibut is opaque and the crust is golden brown and crispy.
9. Serve hot with roasted vegetables or a fresh salad.

05/08/2026

Quick and easy option for Rockcod, Halibut or Striped bass!

Pan-Seared Cod with Capers, Lemon, and White Wine

Ingredients:
- 4 cod fillets (5 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dry white wine
- 1/2 cup fish or vegetable broth
- 3 tablespoons capers, rinsed
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish

Instructions:
1. Pat cod fillets dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear cod fillets for 3 minutes on the first side without moving them, until the bottom is golden. Flip carefully and sear for 2 more minutes. Transfer cod to a plate.
4. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
5. Pour white wine into the skillet and scrape up any browned bits, then add broth and bring to a simmer.
6. Add capers and simmer for 1 minute. Stir in butter until melted, then add lemon juice and zest.
7. Return cod fillets to the skillet, spooning the caper and lemon sauce over each fillet.
8. Simmer for 2-3 minutes until cod is cooked through and flakes easily.
9. Garnish with fresh parsley and lemon slices before serving.

05/07/2026

The Pacific Pearl customers stopped by Dockside today with an excellent load of ice down, striper and halibut, table ready after some touch up at Dockside Processing.
We’re located on the Emeryville charter boat dock, open every day for your fish processing needs



05/05/2026

We had a nice assortment of rockfish today from the Sea wolf. Thank you Captain Joe!!

Right now, Dockside is open every day except Tuesday or by appointment. Please let the landing know and make a reservation to get your rockfish, halibut, striper commercially vacuum packed, and table ready. 

04/20/2026

04/20/2026

03/17/2026

Overlooked, the spider crab is packed with flavor 🦀