eating dogfish

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

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

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

how are they for skinning

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....

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

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

doggies on the bbq are the best very tasty

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

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!

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

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)

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.

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..

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.

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

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.

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

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?