Some folk can't half talk a load of tripe about Dogfish, how can you comment on what fish tastes like have never eaten it. I have eaten dogfish and can tell you they are very nice. I will admit that they are hard to skin though, but it's like everything, practise makes perfect.
bobbybaj: Heres my recipie
Heat chip pan
Cut the meat into scampy size chunks
Dip in flour
Make up a simple beer batter (flour salt pepper pour in beer and mix)
Dip the chunks into the batter, drop into the hot oil and cook until golden.
Serve with Tartar sauce
Very delicate texture and flavour.
cur the fins off, nail their heads to a bit of wood/bench/tree, slit the skin around the back of the head and grab with a decent pair of pliers and strip the whole skin off in one go
Some folk can't half talk a load of tripe, how can you comment on what fish tastes like have never eaten it. I have eaten dogfish and can tell you they are very nice. I will admit that they are hard to skin though, but it's like everything, practise makes perfect.
bobbybaj: Heres my recipie
Heat chip pan
Cut the meat into scampy size chunks
Dip in flour
Make up a simple beer batter (flour salt pepper pour in beer and mix)
Dip the chunks into the batter, drop into the hot oil and cook until golden.
Serve with Tartar sauce
Very delicate texture and flavour.
.....and there's the added bonus of the fillet's not having any hidden pin bones :thumbs:
But like spinner say's, skinning them can be a bit tricky :wallbash:
Some folk can't half talk a load of tripe about Dogfish, how can you comment on what fish tastes like have never eaten it. I have eaten dogfish and can tell you they are very nice. I will admit that they are hard to skin though, but it's like everything, practise makes perfect.
bobbybaj: Heres my recipie
Heat chip pan
Cut the meat into scampy size chunks
Dip in flour
Make up a simple beer batter (flour salt pepper pour in beer and mix)
Dip the chunks into the batter, drop into the hot oil and cook until golden.
Serve with Tartar sauce
Very delicate texture and flavour.
i have never tried one personally although i read somewhere that it is advisable to soak in fresh water for 24 hours before consumption something to do with a bitter taste due to them sort of peeing out their skin..
please correct me if i`m talking dogpish lol
Spot on there years ago fishmongers and fish n'd chip shops used to sell most of the small dogs as rock salmon and then it went out of fashion for some reason
i have never tried one personally although i read somewhere that it is advisable to soak in fresh water for 24 hours before consumption something to do with a bitter taste due to them sort of peeing out their skin..
please correct me if i`m talking dogpish lol
You are right Paul, you are not talking "dogpish" :thumbs:all of the shark family have low levels of urea in their flesh as it is used apparently in protein metabolism by the fish, the way to get around this is to skin and clean the fish and then soak for around 4 hours or more, better overnight. In the water for soaking add a little lemon juice or vinegar as this is acidic and neutralises the effect of the urea.
Dogfish make nice eating regardless of what some of the numb nuts on this forum are saying, you can quickly see those who are commenting on somethings they know nothing about, If you have never eaten it before then say so instead of coming out with crap. It amazes me the number of people that call themselves anglers and yet know very little about what they catch. :uhuh::uhuh:
.....and there's the added bonus of the fillet's not having any hidden pin bones :thumbs:
But like spinner say's, skinning them can be a bit tricky :wallbash:
spotty dogs, or blind hoes as they are known here, are fine just left in the fridge for a day - ammonia isn't usually a problem. Larger dogfish, like spurs, bull huss and smoothhounds can be ammonia tasting and are best left a few days, just like skate wings, or frozen, which seems to remove the ammonia taste. Spurdog is the chip shop favourite as the flesh is sweetest, however they are now very rare and protected and best returned alive- the big shoals were easy targets for the autoliners.
Shark is known as Flake in australian chip shops, very popular.
have to say Im very partial to a dog. (not that I'll say that in front of the wife lol). I think that for most people the skinning puts them off trying them. Got to say they are certainly sustainable!!!!!!!!!!!
I fished a 24 hr fish for charity at my fav haunt at the Mull Of Galloway and landed 98 of them. I can tell u I was fooooooked! But did keep a few of the better ones for dinner
cur the fins off, nail their heads to a bit of wood/bench/tree, slit the skin around the back of the head and grab with a decent pair of pliers and strip the whole skin off in one go
:crazy:Aye they are buggers to skin but taste pretty good. Leave the skinned doggie in the fridge overnight and it is fascinating to watch it still twitching on the plate the next morning. Down south they sell them in chippers as Rock Salmon:victory:
For sale in some supermarkets best way to skin is from tail to head comes off like a glove same way as you would skin an eel tastes a bit like conger but not as strong not many bones at all and a good helping of nice white meat made with a nice spicey tomato sauce mmmmmmmm.
I can remember frying some fillets in a pan the same day the doggies were caught. The fillets were still twitching in the pan! they never give up! really tasty though.
y waste a good fish by eatin let it go and let it fight another day
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