Thu Nov 03, 2022 12:56 pm
Thu Nov 03, 2022 1:45 pm
Sat Nov 12, 2022 8:52 am
Mon Nov 14, 2022 10:55 am
hugo wrote:Hi. I used to make great fish curries with them, Thai style, they're good solid meat that survives the cooking well.
Main thing is to get rid of the uric acid taint from the skin. My method was to sprinkle the whole fish with salt to draw out the off-flavours, put it in a plastic bag and into the freezer for a week, or until you need it, then thaw it out, wash it, and skin it. The freezing seems to break down any uric taste left after the salting.
To skin, I nailed the head of the fish to an upright board, cut the skin across just under the head, and used both hands to peel it downwards to the tail. Electricians gloves will keep your own skin intact!
The salting and freezing method works with rays too.
Tue Nov 15, 2022 9:09 am
Tue Nov 15, 2022 3:02 pm
Tue Nov 15, 2022 7:04 pm
Wed Nov 16, 2022 7:56 pm
Thu Nov 17, 2022 2:14 pm
ASColli wrote:Nick Fisher from River Cottage is really enthusiastic about eating dogfish in his book. He recommends deep frying chunks of it in beer batter. Haven’t been able to try it yet, I haven’t seen once since I came across this information!