Dogfish Dinners for DUMMIES

**David Gould** · 12-11-2006, 21:57

Amused at the witch craft stories I hear about dogfish , I thought you would like this dogfish for dunmmies receipe

Getting there

I skin my dogfish by making a loop of strong nylon cord and looping it around a gate post the other part of the loop is made into a barrel hitch loop and put over the tail of the dog fish ( Several times I have pull the fishes head off when it was put over the gill area )
Using a razor sharp knife ( filleting or stanley knife ) hold the fishes head and pull the fish taught and cut from vent to V by the gills , remove guts , wash off with hose pipe.

Score the fish through the skin up from tail end by the barrel hitch ( lay a board under the fish and on to the fence if your not knife confident ) to just by the front fins and when you have banana skin cut the skin , circle cut gently round the tail at the barrel hitch and slice /peel back an inch or so of skin all round the fish , using pliers you can now peel it like a banana right back to the head , now use fillet knife and sever head just by the front fins then cut off at the tail .wash with off again and you have a decent bit of fish ..

Veg prep and cook

slice and chop a big onion and put in a getting hot frying pan with some butter , cover the pan , wash ,chop three of four stick of celery into thin slices , add to the pan and stir. peel about 500grm /1 lb of carrots and slice thinly ,add these to the pan and stir it recover on a medium to low simmer .
peel the spud allow about 5 ounces /100 gram per person ... stick these in the microwave with a half cup of water in a lidded Pyrex type dish and nuke for 4 1/2 min to start the softening .

Stir the veg in the pan add half a medium wine glass glass of dry sherry ( drink the other half ) and recover .. when micro pings take out the spuds and drain off ..leave on a large plate to cool ready for handling . Add half a can of chopped tomato into the middle of the frying pan ..do not stir it , re - cover , finish drinking the sherry and clean up the cooking area and the sink ready for serving up.

Add the dog fish curved round in the middle of the frying pan tie with food grade string if needed arrange the part cooked sliced potato around and inside the fish circle , sprinkle a few raisins over it all and re - cover & cook on a slightly lower heat for 12 minutes .

set the table have another sherry ....... When the timer pings ,

Remove from heat turn , off the heat, take the lid off, carefully with a big fish slice and large spoon lift the fish off on to a separate plate ..

Before serving up the veg , add a little boiled water to the remaining cooked veg juices if you want some liquid with the fish Serve the veg , use a teaspoon and a fork gently separate the fish flesh off and put on each plate and serve .. have another sherry if needed ENJOY

time taken 12 min skinning 6 min Veg prep , hanging around time 18 min.

Any cooked veg and fish juices can be fridged and wizzed up the next day into a thick soup just add a tiny bit of salt and some fresh of dried herbs slow boil for at least three minutes

David

**hairy beast** · 12-11-2006, 22:30

is the celery essential, hate the stuff

**paid4** · 12-11-2006, 22:36

Look eating Dogfish is bad enough - don't get me wrong, I'll try eating anthing once but it tastes nasty

- but Sherry

David - you're an animal

**caster** · 12-11-2006, 22:53

Originally Posted by paid4

Look eating Dogfish is bad enough - don't get me wrong, I'll try eating anthing once but it tastes nasty

- but Sherry

David - you're an animal

**David Gould** · 13-11-2006, 18:17

Originally Posted by paid4

Look eating Dogfish is bad enough - don't get me wrong, I'll try eating anthing once but it tastes nasty

- but Sherry

David - you're an animal

Dear whimps and celery haters

,

I apologise for causing you concern ... Still , I am a survivor and will eat almost anything ... as long as it moved faster than 2.5 MPH under its own violation .

What will you do when the baby food factory closes ??

Seriously you cannot taste the celery ..(MUCH ) and it is the ingredient of many many processed foods that have gravy or sauce.

Now that sherry , it is a top of the range Fino ... as dry as an Arab camels foot , it imparts a raisin flavour that's all , the alcohol is long gone by the time the fish is cooked ... suprisingly there is little or no fish smell from the dish either.

I learnt this from another member ( F F ) on the site...

Dogfish secrete urine through their skin and when there is a prolonged air contact it makes ammonia . So the simple answer to stopping the amonia smell developing is put the ungutted fish in a plastic bag rolled up to exclude air and keep it as cool as you can till you get home .

When you get home hose the fish off and put it in a big bucket of clean cold tap water then gut and skin it the next day when you have more time .

I think the time period for my fish was .caught at 12 00 hrs .bagged it and got home 17 00 hrs wash and bucket at 17 15 hrs gutted and skinned at 16 40 the next day ready for evening scran.
A total of almost 30 hours from being caught to going in the pan.

There was not a hint of ammonia and tonight we are finishing off the remaining uneaten veg as a thick fish and veg soup ... It tastes brilliant.

Ch(i)ef David

**hairy beast** · 13-11-2006, 23:30

now i know why id ont like processed foods with gravy and sauce, will have to give it a go sometime minus celery

**David Gould** · 14-11-2006, 00:13

Originally Posted by hairy beast

now i know why id ont like processed foods with gravy and sauce, will have to give it a go sometime minus celery

Heinz veg soup has a fair celery base (we think )

Try using leeks , then cut them into 4 inch logs and then quarter them top to bottom ..hit them in the nuke machine for 4 min or so with some water in a covered glass dish to get them soft .

You can also use a Florence Fennel bulb it imparts an anaiseed smell and flavour , sometimes we add a can of readymade soup .... minestrone is a good taste base to start with , half a can of condensed chicken soup can also help a fish and veg one pot dish.

David

**salmonking** · 14-11-2006, 09:07

why mask the taste of the fish?if its good and fresh,just skin and bake in a foil envelope in the oven.add a bit of butter and some liquid,could be water or wine if you like!just a touch,enough to let it steam!as for skinning i was tought when i was young,hammer a nail in through the head into some wood.cut a v at the top of head just through skin,continue the cut around the base of the head.then get a plyers,ease back the v you have cut and pull!comes of easy

**TaffTheBass** · 14-11-2006, 13:06

On the subject of dogfish, the last time I was in Plymouth market they were selling dogfish at £8.80 per kilo (they did'nt bother to call it rock salmon).
I was just wondering why the commercials consider it of no value when the market tries to sell it at this price.

**David Gould** · 14-11-2006, 13:58

Originally Posted by salmonking

why mask the taste of the fish?if its good and fresh,just skin and bake in a foil envelope in the oven.add a bit of butter and some liquid,could be water or wine if you like!just a touch,enough to let it steam!as for skinning i was tought when i was young,hammer a nail in through the head into some wood.cut a v at the top of head just through skin,continue the cut around the base of the head.then get a plyers,ease back the v you have cut and pull!comes of easy

SALMONKING

.add a bit of butter and some liquid,could be water or wine if you like!just a touch,enough .....

Of course this butter and wine will be a Supermarket non taste product ?

DON'T POINT THE SHOTGUN AT YOUR ( bang ) FEET ....WHOOPS TOOOO LATE

he shot himself in the foot yet again