View Full Version : Gutting and preparing doggies
I have decided to take a few doggies back for eating.
Yes I have heared that they taste like shat from some forum members but I have decided to give them ago anyway.
I heared today that if you don't skin them straight away they stink of Pee but if prepared properly are quite nice.
Any tips before I go skinning and killing in the name of waste as I would prefere to do this right. :uhoh:
crazyplums
23-11-2005, 18:54
i'm pretty sure, as you say, that you need to skin them asap, i was told how to prepare them but have forgotton, so not much use to you i'm afraid, the only thing i do reember, is i'm sue the guy told me youhave to freeze them, not eaten fresh,
How could you eat a 'singing Dogfish'. :D
The dirty sods pee through their skin, just like skate.
I only once saw someone prep one and there was blood and sweat everywhere and the end product ...... didn't justify but good luck anyway !
Humans pee through their skin too.
Yeah I have heared they take some gutting.
I'm not eating any of them either !
What I saw was 1) gut the fish. 2) take all the fins off. 3) cut around the 'neck' 4) pull like mad towards the tail. I did hear that it is better to nail their heads to a board before you start peeling because they do not want to give up their skin easily.
How about trying a nice Wrasse instead :D ?
;) kill it and gut it, then make a cut all the way around in front of the head, start to peel the skin back, you'll need a pair of pliers to grip the skin, peel the skin back all down the body to the tail then cut off the tail and head, wash it ready to take home
wash it again, put it in foil, add, butter, black pepper and dill or a little garlic, wrap it in foil and bake it in the oven, lovely
wrasse boy
23-11-2005, 19:20
aa ill have no eating me
aa ill have no eating me
Yea I know, they blink squeak , ahhhhh and don't taste as nice as rabbit ;)
A board and nail it is then.
Bet I'll bloody blank now I have decided to eat one.
Do they have to be eaten quickly. I was thinking of keeping it a day or so.
As long as it's refrigerated
If they pee thru their skin ...... like us ! :D it might be best to either soak them or leave them for a day or two to let the ammonia leave ............. their poor little bodies :wah: :wah:
I'm going to have to go now ....
Da boch chi
Have eaten smoothy before and damn it was good meat. doggie should be the same. skinned in the way caster said, with pliers its easy. Freezing before gets rid of the ammonia, like skate.
Apparently, soaking them in milk counteracts the acid crystals. My father-in-law can skin a dogfish faster than I can peel a banana! :ohnoes:
Personally, I'd rather eat my fishing towel after a very long day's fishing. :D
hi bio are big inoth too make meal?shaggy:uhoh:
Hiya, I gave a yauchty a Dogfish one day, he said he ate them all the time, and told me that if you dunk it in Boiling water when you are going to skin it, the skin is much easier to come off...much like you do when skinning a tomatoe I would imagine.....
sbssniper
23-11-2005, 21:55
dont giut the fish take it home as u caught it ,,,,,,,,take ya the biggest hook ya can find ,,, nail it to a lump board 8inch , by 1in,,then stick the fish over the hook pulling it thru the mouth .. take ya a good knife ,n slide it in the fish at the gils so knife comes out tother side n press down n push the knife to the mid gut section ,,taht will release the belly flap ,, a real delicacy in holland and japan,, then top te dorsal fins by laying the knife on the body n strike forwards cutting in one sweep so the fin is free from the body ,upwards towards the head,hold the tail and this will stablilise the fish for ya , then the bottom dorsal fin goes the same way... chop off the tail ,,, then take ta knife n draw it thru the skin just behind the head completly in one sweep then take the knife n useing the bladed egde face dwon grip the skin tween ur fingers and the knife n pull in a qwik stripping motion back to the tail ,, if it splits , just take another stab at the remaining bit as u started on the head end ,,, with practice u will do one in less than 30 seconds....then cut the flesh from the head by cuting thru to fre it
if u fancy eating the belly flap.... and they are good,, jsut skin it as u would a fillet of cod,, u get 2 sides .... when u have ur flesh clear of the remains ,, bag em up ,,,,bin them properly ,,, do not feed to cats etc ,,, the skin was used to prepeare furniture for french polish ,,,,, ie sand paper......... ok u have a lump fish u dont know how to cook,,, lay it out ,, nu see a line from head end to tail ,,, slide ur knife in and fillet thru ,, the bone is a single spine ,, do ya best to clean as much flesh of it as u fillet , u can feed the spine to ya cat ,,,,,,,ok prtion the fish up ,,,, pat fry ,, heat ya oil ,up ,,, take the following batter mix,,, 1 cup plain flour ,, 1 cup milk ,, 2 eggs ,, one full egg one jus the yolk,, salt n pepper ,, half teaspoon of each ,., ful teaspoon baking powed,,, mix in ya mixer n really let it run fer 10 mins on full... ur oil should be really hot drop a small drip batter in ,, if it rises straight away ur oils ready,,,, roll ya fish in plain flour then in ya batter n place in the hot oil ,, fry till golden brown ,,,,,,, chips ,,,, cook ya blooming own ,, tartare sauce ,,,,,,,,bobs ya uncle ,, they dont taste like shat,,, in london they sell it as rock salmon,,,, never waste a fish u can eat ,,, the bloody trawlers wont
sbssniper
23-11-2005, 21:56
dam muy funges dint werk wight,,,, excuse the typing ,dang granddaughter playing fimbles on here as well
John Mason
23-11-2005, 22:42
Tried marinading them for a day once - waste of ingredients! Although Ali who used to run the local Indian reckoned that tandooring 'em might work!!
Maybe, the Whiting Fishcakes recipe would be worth a try??
Cheers - John
blueskip
23-11-2005, 23:51
As we say in Swansea, gudge, gudge, gudge, gudge!
blueskip
A few years back the fish and chip shops sold Cod , Haddock, Plaice and Rock.
Rock is Rock Salmon or Dogfish. It was my favorite.
:p
I've skinned them as described above. It's hard work and having done it once, I am not planning on repeating the process too often, however, they do make good fish cakes.
The skin is so tough that cutting it is best done with a stanley knife. Try not to cut into the flesh too much though, otherwise it rips when you try to peel back the skin. By the time I had done a few I was getting the hang of it.
The smell of pee is the amonia that is created as the cartlidge (which it has in the place of bones) starts to break down when it comes into contact with the air, so fillet right away unless you are going to cook immediately If you get even the slightest wiff, you have left it too long. Also, I can guarantee it will stink your bin out!
As we say in Swansea, gudge, gudge, gudge, gudge!
blueskip
Yeah but that's all you Jacks say anyway:D
scottonjayne
17-12-2005, 19:59
i cannot stand them but my wife loves them,as already stated,skin as soon as possible,i use a pair of molegrips to hold them on the caravan steps cut around the head, and peel the skin of with another pair of molegrips,sounds crude but it works,try grilling them,the wife sais that is the best way to cook them
sbssniper
17-12-2005, 23:06
sems i remember replying to a post about doggies a few weeks back ,, wonder if the mods still have them....ferget about freezing em anyways ,, jus take em home n prep em there ,,,, done enuff doggys on gy docks to not know what to do wi em.. incidently ,, the skin as i said in previos post replies ,, makes great sandpaper if u dry it on a board.. if mods cant find it will post a full dsecription agin..
What i'd probably do is skin it like an eel (cut around the head and make a small cut down the belly to get it started thenpeel away)then soak it in salt water overnight to clean it.
cabbytx1
20-12-2005, 16:34
i have found an easier way if you cut around the head just enough to go through the skin and then run your knife down the back from head to tail and then the belly side you can pull the skin off one side at a time,it makes it a lot easier or just do what i do and throw them back because they taste RANK,but thats up to you
raymondo
20-12-2005, 18:42
cook the same way as a skate, place on a piece of chip board that is just a bit bigger than the fish, place in a medium oven for 1 hour remove from oven throw fish in the bin eat the chip board.
ive ate dogfish before and i think hes dead right lol
tandy
cabbytx1
20-12-2005, 20:16
the chipboard tastes better with a bit of sauce
raymondo
20-12-2005, 21:34
cabbytx your probably right but nothing makes the fish taste any better
sailfish
21-12-2005, 13:06
in my 'umble opinion it do taste like a week old crabstick dunked in a toilet and then put in a washing machine with all the collected moderators dirty socks on cool wash:eek:
grabster
21-12-2005, 19:51
Gut the fish asap then when ready to skin pour boiling water over the entire surface and scrape away with the side of a fork,cut fillets away and wrap in flour and pepper and fry slowly.
Y U M.
mind you cooked thornback ray the other day and i wont be doin that agian it was worse than doggy or i just done it wrong id rather eat rat sarneys and before anyone knocks them try them for yourselfs not bad and easy to catch well easier than cod lol
tandy
Try a sharp fillet knife- cut them in two, and then fillet the skin.
Same way Aussies sort sharks out, and does work- just make sure the knife is sharp.
They dont taste that bad!
fishabout
25-12-2005, 14:35
Forget about nailing it to a board and using pliers. Pour boiling water over it and the skin should come off easily. Having gutted it just cut it into chunks and try different fish recipes till you get the one to your liking
I think after you nail them to the board skin them throw away the fish the eat the board it would tast a lot better. lol.
will fish
27-12-2005, 18:57
what you have to do is: the meat is all along the backbone so you have to cut downwards from where meat starts which is just behind the head. Then run your knife ,which should be below the backbone, along to the end and cut this peice off and you then discard the rest. Now you have to go get a pair of pliers to skin this peice of fish, you grab on and instead of pulling, twist as if your rolling the skin around the pliers.
The best thing to use dogfish for, specaily bull huss, is for fishcakes . Boil the backbone so that the meat flakes off and then make fishcakes how you usually do.
:D
majokebu
27-12-2005, 21:13
A few years back the fish and chip shops sold Cod , Haddock, Plaice and Rock.
Rock is Rock Salmon or Dogfish. It was my favorite.
:p
originaly , "rock" (rock salmon to be exact) were spurdogs.
Never eaten dogfish but this thread is makin me hungry!
Portland Bass Hunter
30-12-2005, 21:35
I used to eat them quite a bit, but have not for a while now for some reason. Not sure why....
Anyway they taste great and there are plenty of them around so better to take one home than kill one of the minority species.
Steve
sbssniper
30-12-2005, 22:25
best bit of kit fer holding dogd 0on a board is a small butchers hook the s shaped one ,, just tuck one end un the board n the other thru the mouth the doggy
sbssniper
30-12-2005, 22:59
just to let ya know they is a book called the dogfish cook book , by ian mohony.u can get a copy at ottakers if u order it ,,got some good tips in it
no need for boiling water and pliers etc.
just fillet the body as a normal fish ( cut down from the head to the backbone and then down to the tail, and then run the knife in between flesh and skin - holding the skin at all times. The fillets come off clean and no mess. Ripping the skin off with a pliers is hard work and only messes up the flesh.
Filleting dogfish is very quick and easy that way, but you do need a sharp knife.
medic dave
03-01-2006, 22:01
A board and nail it is then.
Bet I'll bloody blank now I have decided to eat one.
Do they have to be eaten quickly. I was thinking of keeping it a day or so.
Hi, borrowed a book from lib, in it it tells how to catch, prepare and how to cook and eat all varietys of sea fish and shell fish.
Cant remember what the book was called, but when i have some free time i will go down and get it out to tell you the name and author
Just to let you know, a nail thru head and pull back skin with pliers was mentioned in book..
Dave:ahhh:
If my cat and dog wont eat it then nor will I !!!
hi i took a doggie home to try and skin it the way i found suited me was i made a hole throu its mouth and used thick string throu the hole and tied it to the cold water tap over the sink cut as someone advised with a stanley knife the belly off and cut the skin around the neck and made a flap to grab the skin with needle nosed pliers cool i turned the pliers over and over rather than pull came a way easily so the fillet is in the freezer now cant beat a good doggie ...with onions of course cheers andy
tony.barrett
17-11-2007, 13:48
I seem to remember that back in the 60's Bull Huss was used by many resturants as "Scampi" - I know Londoners love their Rock Salmon - but then they eat Eels aswell.
Doggies are good for curries as the flesh holds together well.
I have seen charter boat skippers skin them in seconds but could never copy their method.
Think someones idea of using stanley knife to cut through the ski would be good idea then fillet and skin in the normal manner.
Tony B.
tjarfish
17-11-2007, 14:14
Another way is to gut and head them, chop in to 4 inch chunks and boil with the skin on until just done. Let cool and pick the skin and cartilage out. Use straight away in fishcakes or freeze for later. Works for conger as well.
alankirby
18-11-2007, 09:44
How to skin them the pro way.
http://www.youtube.com/watch?v=Q_Sqv_v4V4U
Alan
greys-fanboy
18-11-2007, 12:29
When I was a nipper, my cousin caught a dogfish, and we ate it with the skin on that after it had been slow cooked on top of a tilly lamp. Wasn't too pleasant, but neither were my cousin's culinary skills!
fishbits
18-11-2007, 12:48
doggies are nice to eat...
i cut all the way around the head, just through the skin, cut off the fins an d tail.
then i run a slit along the back and get my pliers and peel!!!
i then chop them into 3 segments and the mrs deep frys em in batter.....
the flesh is soft but moist and you can pull the cartlidge out easily....
i love em.....but i dont like killing em..they look at you with there big black eyes and they are a bugger to kill....
David Gould
19-11-2007, 00:09
The last dog fish we ate ( last week ) was kept wrapped in a seawater wet cloth and as soon as I got home I bunged it in a bucket of clean cold water till morning ..excluding the air stops the ammonia .
In the morning I gutted them cut off the fins and decapitated them . I washed them off and cut them into four inch lengths then put them back in some new clean water till tea time.
We did a large pyrex of newly done stir fry veg and added 1/3 bottle sweet white wine & a handful of rasins then added the dogfish on top , covered it and poached for 10 min.
The skin then comes off very very easily and the bone cones out in one piece , a couple of portions of dog fish with the veg and juice is quite a decent meal .
Freeze what is not cooked ...making sure that you expel as much air from the freeze bag as possible .
Cook this frozen dogfish after it has naturally defrosted by poaching in a lidded pan of hot water ...skin and then make potato fishcakes with parsley ( equal portions of fish and spuds )...dip them in beaten egg and coat in fine crushed cornflakes for a coating .... fry till an even golden brown eat a few save some for the next day and freeze those left over ...bung them defrosted in fish stews when needed .
check out the " cooking your catch " threads
donkeydawe
19-11-2007, 11:09
Hiya, I gave a yauchty a Dogfish one day, he said he ate them all the time, and told me that if you dunk it in Boiling water when you are going to skin it, the skin is much easier to come off...much like you do when skinning a tomatoe I would imagine.....
can second this just leave them in for a few seconds and the skin just rubs off!
another one i have heard but not tried is to cook them in soaking wet newspaper once cooked the skin comes off with the newspaper but as i said i have not tried this one
simon barefoot
20-11-2007, 18:05
nail to a board as said. i've found that chopping them up and disguising them as scampi is fairly effective! bon appetite!
Pillchard
23-11-2007, 17:36
When all the fish have b*ggered off in feb time you can allways go to Chesil and fish for doggies, I like them but only realy eat them when all the macks, gars, whiting, cod etc have cleared off ...
All I do is get a very sharp knife, cut the belly off, hold the head and run the knife along the back bone, you end up with 2 fillets with skin on, place the fillets on a board and run the knife between skin and flesh, you end up with 2 stips of flesh boneless and skinless ...
Mixed bread crumbs with salt pepper dried chille flakes and a bit of chinese spice, fry them till golden, serve as a starter with sweet chilli sauce .....
Harry_Fance
26-12-2007, 10:17
PM me i have about a page on it from a proffesinal Fisherman and cook
Harry_Fance
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