This will not answer your question but may save you some time.

 

This will not answer your question but may save you some time.

Never seen it done like that before , a lot easier than pulling the skin off !

 

Crack em on the bonce then make sure you bleed them immediately (I remove the whole head for ease), set up your next cast etc then get it gutted asap.

I always skin them when I get home and remove the flesh from the bone. If you're prepared to do this after your trip you should be fine if it's been kept cool.

If not then soaking in milk (if you plan to use them in the next 2 days), or if longer then freezing will get rid of the ammonia. If freezing wrap the fillets tightly in clingfilm.

Isolating the flesh from the rest as soon as possible is the best way without any hassle but skinning them on the beach is a pain!

Everyone complains about Dogfish but I quite enjoy eating them, the flesh is firm and can really hold up against some abuse, great for batter and spices!!

There was a good recipe on here for some cajun dogfish bites or something similar, maybe one of @Skatenchips recipes?

I might try some on the bbq at the beach this year, definitely no problem with ammonia when you unhook, bleed, gut and cook in the space of 5 minutes!

 

I've never eaten a dogfish I've caught, but have bought an unskinned one off a day boat. I was on holiday, so didn't have a skinning tool (pliers). So I cut it into steaks and poached it in water. The skin then came off easily. I made a curry sauce separately. As Matty says, it goes well with spices. A fairly sweet taste, and I found no trace of ammonia. They were very fresh, of course.

 

I've not eaten one in years, but always wondered why we're always told to skin them. The same with ray wings too. Is there any reason not to cook them with the skin on and remove it prior to eating? No doubt it'd be much easier to remove after cooking.

 

You need two tools in addition to a knife for skinning - a pair of pliers and a noose of baler twine or similar to hold the head. Cut the fins off completely then skinning is easy. I always freeze before eating, and the flesh is fine.

 

Leave the head on cut all the fins off , you can take the entire belly and guts out from vent to gills in one operation.
Retractable stanley knife set to 6mm score down the centreline top and bottom and around the head.
Pliers to skin at the head end and strip skin one side at a time .
There is a small nerve bundle just behind the vent to remove , now cut the head off and you are done.

On you tube !
Simples !

 

I always use the boiling water method for skinning dogfish, by far the easiest method as far as I'm concerned.

Similar to the guy below, however I prefer to boil a kettle and pour it in to a roasting pan, then dip the de-finned, headless bodies in for about 30 seconds.

The skin goes soft and rubs straight off.

 

I have never had an issue with ammonia in LSDs , skin asap .

LSDs are very soft fleshed and IMO freezing makes them go even softer .

I eat them fresh or not at all.

 

I'm the same, I find them plentiful enough (often too plentiful) so no need to freeze them but I have done in the past with leftovers.

I find the key with freezing any fish is to do so as quickly as possible. Remove any excess liquid, wrap it airtight and put it in the fastfreeze part of the freezer (in mine that's the top section with the fan).

 

Thanks guys for all the replies to my question.

 

This is a Spanish recipe, big in the south. My brothers missus is Spanish and her family all love it when down in Cadiz, known as Cazon or marinated dog fish. The key is to marinade the fish in the herby vinegar for atleast 2hrs. Ive prep'd it this way then cook it in a spicy batter, lots of recipes on line if you search Cazon, heres one below.

https://www.orceserranohams.com/marinated-dogfish/

 

Bleed them,gut asap,ray wings are also meant to get ammonia,used to soak the wings overnight in fresh water in the fridge,also had to tell a com to bleed a blue shark before he landed it,stop it stinking of pee.

 

I find the best method is to remove the hook from the mouth, walk down the beach and put back into the sea

 

Never done a doggy before, but if they are anything like smooth hound then:

1. Knock on head, and gut IMMEDIATELY, taking care not to puncture any of the innards
2. Rinse out with Sea Water
3. Keep very cool until you get home.
4. Soak in cold water for an hour or so
5. Peel skin off (My filleting knife is sharp enough to remove the skin without pliers etc).
5. Cube up, batter and deep fry

 

Try this. Takes a minute, you can do it on the beach and you only need a sharp knife.

 

Although this thread is about doggies, I have just eaten my first Bull Huss (and it was lovely!).

Since it was caught in a (boat) comp, there was no option of gutting/bleeding etc (needed as much weight as possible for the 6pm weigh in) so it was just knocked on the bonce and kept in a bag in the cool all day.

Gutted it as soon as I got home, cut the fins off, scored round the head with a sharp knife, worked my fingers under the skin to start it off (there was some connective tissue that was quite stringy and tough) and then just pulled back with pliers initially then by hand. It was quite hard going but the skin came off in one piece eventually.

Ran a knife either side of the cartilage back bone and sort of butterflied the fish open then cut into 4 (2 larger, 2 smaller) fillets. Cooked 2 immediately (shallow fried in breadcrumbs) and froze the other two.

There was no faffing on with soaking or prior freezing, and no hint of ammonia. Will definitely eat Huss again!

 

Huss is lovely to eat, I always keep mine and have never had an issue freezing them they always hold up very well but I do prefer to eat them fresh but if you catch to many of the buggers then freeze em down they are always great in fish soup or they are great in a fish paella

 

Isn't it 'poshed up' bu being called rock salmon?..I think dogs and huss can go under that name

 

the easiest way of skinning dog fish, is to put it in a bowl in the sink and pour boiling water over the body.. in a few seconds the skin will just peel off and you have a fish ready to cook. the other way is to boil a big pan of water and then dunk the fish in for 10 seconds. no pliers no swearing no problems at all

 

all ways a good idea to dip the flesh in boiling water for 30 secs before cooking to leech out the ammonia

 

The most important thing is to gut them as soon as you catch them, you can not expect them to be tip-top if left all-day, that is when you will taste ammonia. I cut off the top fins then cut back under fine and the Middle all the way to the head and through the middle of the head, so the lower part of the head, the belly and the gut,the middle fine are all in one piece, doing this you will have bled them at the same time.

 

The brick method works every time

 

what does it taste of? . is it a very strong tasting fish?

 

Fish

 

Never seen it done like that before , a lot easier than pulling the skin off !

Seems to work well. However if there are many this could be rather tedious, and also leaving a rather smelly kitchen. Dressed in waterproof apron or bib and braces and outside with a glass of something fortifying, I always prepare as already described but leaving the tail on (something to grab hold of), cut around the skin of the body at the tail end. This will leave 2 separate stretches of skin each side of the body right up to the neck and, yes with pliers, pull off each side from the tail to the neck. Cut off the tail, head and abdomen, if possible to prevent any waste pass unwanted bits to a local crab potter who will be delighted. Other wise nocturnal garden visitors (badgers, foxes) will make very good use of the them.

Roll individually in clingfilm or similar to exclude all air and place in a freezer bag, again excluding as much air ass possible.

Not my favourite fish (although my family and neighbours love them) but are good in a fish pie accompanying other white fish, a little smoked and maybe a few prawns.

Contrary to a list of "Fish to avoid for conservation reasons" published in the Telegraph a few years back, we all know there is definitely not a shortage of lesser spotted dogfish! However, if you keep them, please ensure they are not wasted.

 

no need to be sorry ..I asked for it :-D...

I'm a cod pollock haddock eater...anything too 'fishy' doesn't do it for me..

I fish chesil and as we all know it's full of dogs..I always chuck them back but a dog is better than taking home nowt..might give it a try

 

When I catch a decent one, I cut off the fins, cut a v behind the head then pull the skin off with a pair of pliers towards the tail as soon as caught, then open up the belly and remove head guts and all. Was shown by an inshore boat fisherman. If you leave them for over an hour, the skin will just break when trying to strip it. Makes good sandpaper as well