eating dogfish

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#1 Post by **concancook** » Sun Jun 28, 2009 9:50 pm

HI lads ,was fishing on a wexford beach today,beside me there were a few of our polish friends catching dog after dog .they keept everyone ,now i like to eat a few fish but i would never eat a dogfish .i am just keen to know do any of you guys eat them :?:

#2 Post by **spindlefist** » Sun Jun 28, 2009 10:01 pm

they're actually very tasty!! i bake em in tin foil, with just some knobs of butter and some cracked black pepper, then lemon juice after

#3 Post by **davyp** » Sun Jun 28, 2009 10:04 pm

tried one once - pretty minging - had that oily rancid taste you sometimes get from shark. that was just fried - spindlefists reciepe sounds better.

lots of people eat them tho - sold as rock salmon , some blokes made curry out of it on the last "River Cottage" I watched.

davy

#4 Post by **concancook** » Sun Jun 28, 2009 10:28 pm

how are they for skinning

#5 Post by **spindlefist** » Mon Jun 29, 2009 12:19 am

to skin em ya can either quickly blanch em, as in boilin water for a min or 2, then skin will just come off.. or else, the more grusome way of nailin their head to a board, then slittin around neck, grab pectoral fins and pull... skin comes off.. ya can actually dry it and use it as sand paper, in these recessioanl times.hhaha

or just wash em good, then gut em, and cook em in the skins....

#6 Post by **brows79** » Mon Jun 29, 2009 9:05 am

MY MATE WOULD SWAP YOU A BASS FOR A DOGGIE HE LOVES EM THAT MUCH, HE BLANCHES EM IN BOILING WATER AS SAID EARLIER AND WRAPS IN TIN FOIL STRAIGHT INTO OVEN, I MUST TRY IT SOMEDAY,IN THE MEANTIME I STICK WITH THE MACKREL FOR NOW

#7 Post by **youngrod** » Mon Jun 29, 2009 9:29 am

there is a reicpe for dogfish in this months total sea fishing magazine

#8 Post by **taz** » Mon Jun 29, 2009 8:00 pm

doggies on the bbq are the best very tasty

Justmike · #9 Post by **Justmike** » Mon Jun 29, 2009 11:06 pm

In London when I was a kid you could buy "Rock salmon" at the chippy - it was dog fish and tasted ok

#10 Post by **rustyhookthomas** » Tue Jun 30, 2009 4:24 am

if you cut off all the fins, cut the skin around the neck and then cut the skin (sharp knife needed) in 4 or 5 places the full lenght of the body from the neck cut to the tail.
then with a pliers pull from the neck cut the skin right to the tail. this might be like the nailed head system! when skinned, head and tail and gut the fish.
only one backbone to deal with! then it's how you cook and what ye add to spice it up.
no other bones!!!
french longline fishermen showed me this way nearly 30 years ago, i reckon it still works!

#11 Post by **concancook** » Tue Jun 30, 2009 4:40 pm

The more i think about it the more i want to try one,i have caught a few large ones this year, so the next one is for the pot. dogfish nuggets

#12 Post by **tight lines** » Thu Jul 02, 2009 3:43 pm

tasty,tasty,very very tasty there are many ways of cooking them but a nice smiple way is to cut into chunks after skining put into a nice spiced batter and deep fry for 3-5 mins lovley with thick chips and some tartar sauce or coldslaw and a cold can of budwiser (optional)

#13 Post by **fenitbob** » Fri Jul 03, 2009 12:40 am

when i was in primary school one of the lads whose father fished came in with dogfish sandwiches.

I'd imagine they would be pretty tasty if you think of monkfish and the like are closely related.

#14 Post by **cormology** » Fri Jul 03, 2009 1:36 am

You'd be better off wrapping dogfish in tinfoil with onions and peppers, place on a piece of wood in the over for 20 mins, when done take the dogfish out of the oven throw it in the bin and eat the piece of wood..

#15 Post by **Pyreneenguy** » Fri Jul 03, 2009 8:51 am

Here in France,dogfish is very popular. It is sold as "saumonette" , probably due to the slightly pink colour of the flesh.

The last time I noticed,it was around 8 euros/kilo.

#16 Post by **Keeper** » Fri Jul 03, 2009 9:50 am

8 euro a kilo !!!!!!!
That means I'm throwing back about 200 euro a night.
Right, that's the end of the C&R.

#17 Post by **fishermannum1** » Fri Jul 03, 2009 10:18 am

Pyreneenguy wrote:Here in France,dogfish is very popular. It is sold as "saumonette" , probably due to the slightly pink colour of the flesh.

The last time I noticed,it was around 8 euros/kilo.

Keeper wrote:8 euro a kilo !!!!!!!
That means I'm throwing back about 200 euro a night.
Right, that's the end of the C&R.

if you just bang a dogie in the pan it will taste like s**t, but done in a nice beer batter with a load of herbs and milled black pepper in the mix, it can be very tastie

#18 Post by **alancooper** » Sat Jul 04, 2009 8:43 pm

Dogfish are in the shark family - and in common with all sharks, they store urine (urea) in their flesh. In the tropics we used to soak shark steaks in water overnight - then they tasted good. Is this why "straight in the pan" is not a good way to cook? - and why baking or cooking with pepper etc is recommentded?

Sea Angling Ireland

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