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Eating dogfish - Page 3

post #31 of 111
Quote:
Originally Posted by Dave3907 View Post
I've heard that they can be eaten and I've also heard they can't sice they urinate through their skin.

All sharks urinate through their skin, and tell me that Mako or Thresher ain't realllly good.
but, I can say, i have never eaten a doggie.
post #32 of 111
Quote:
Originally Posted by richs View Post
Rock Salmon. lol


Yep, if you see that on the menu in a British fisn n chips place it's dogfish.
post #33 of 111
Thread Starter 
Quote:
Originally Posted by Tagger View Post
Is it true dogfish are related to the shark family and urinate thru thier skin ? I was told they must be gutted while still alive or they will foul themselves dieing .. Just the meat will be sweet if done correctly .. ??



Yea, that is the exact mythology about them, but I am not sure it is true.
post #34 of 111
Yorkshire Boy, I don't think we get your thornyback rays over here. No tope, either. There are others, though, and as far as I know, all the skates and rays are edible. The flesh is on the wings - no reason to annoy yourself trying to get anything out of the body. Fillet one big enough, you get thin slabs of delicate fish. Skate wings used to be a source for fake scallops, but there's no reason to waste the wing that way. They're the only fish that's said to benefit from a day in the fridge. Skate wings in black butter is supposed to be classic and no doubt Markysharky (we do have a cooking forum here, guys) can tell anyone who asks all they want to know.

Spiny dogfish are the same on both sides of the Atlantic. They're fine. The faster they're cleaned, the better. Cut into chunks and sit in milk or lemon & water, according to what you're going to do with them. Breaded & deepfried is nice (I think that one's the milk-bath routine.) They don't much bother plug casters or fly anglers and I haven't prepared one for table in about thirty years, but I'd do so again without hesitation.
post #35 of 111
Thread Starter 
It seems to me that the whole urea / urine / ammonia myth was started by someone who never ate it.



Can you fillet the darn things? Or should they be steaked? I assume you leave the skin on when steaking...
post #36 of 111
Quote:
Originally Posted by Dave3907 View Post
...I've heard that they can be eaten and I've also heard they can't sice they urinate through their skin.


A lot of fish exchange fluids with the surrounding seawater, not just sharks. They just have more urea in their blood, so it stinks more if you don't bleed them or don't ice them. Regardless, all of the waste products that are in their blood was once in the muscle cells of fish, that is why you should bleed any fish you will eat. Your blood is how your urine gets to your kidneys, too.
post #37 of 111
Well the Next time I catch a dogfish 4' or over, maybe I"ll try it!
Last time I caught a decent dogfish, was two years ago.
post #38 of 111
Absolutely delicious. You must try some. Please bring all that you catch home with you. Give them to neighbors, friends, family, strangers, anyone, just please use them up. All of them.
post #39 of 111
i was doing a search on cusk and found this site. what do they mean by *if handled properly*? this is from the university of delaware sea grant program.



SPINY DOGFISH
Squalus acanthias



The spiny dogfish is a small, slender shark with a flattened head and a snout that tapers to a blunt tip. Like the smooth dogfish, its mouth is full of low, flat, grinding teeth, but it also possesses an extra set of teeth that are small, yet very sharp.

Although spiny dogfish and smooth dogfish are around the same size on the average (about 3 feet long, 7-10 pounds), the spiny dogfish has two distinguishing features: rows of small white dots run along its slate-gray sides, and a sharp spine is found in front of each of its two dorsal fins.

The spines of the spiny dogfish are formed from material much like that of our teeth. Growth zones marked on the spines enable us to determine the age of the shark. Surprisingly, some have been found that are 25-30 years old! The spiny dogfish uses its spines defensively when it curls around in a bow to strike an enemy. It is very probable that the spines are slightly poisonous.

Spiny dogfish are not seen very often in winter because they spend most of their time in the deeper waters offshore. However, anyone who has ever fished for cod in the Mid-Atlantic region is well aware of the spiny dogfish -- it seems to take any bait offered. Yet because it has no great value on the local market, commercial fishermen consider the spiny dogfish a pest. Recreational anglers shun it, too, because it is not very active and puts up little resistance when hooked.

Fishermen have long accused dogfish schools, which sometimes number in the thousands, of intruding on populations of valuable food fishes, such as salmon, haddock, cod, and mackerel. However, food-habit studies have shown that the spiny dogfish feeds mostly on herring and herring-like fish, "trash fish", squid, shrimp, crabs, and comb jellyfish. From a practical aspect, the spiny dogfish is important because it is probably more destructive to gear and interferes more with fishing operations than any other fish.

CULINARY DESCRIPTION

To help improve the spiny dogfish's acceptance with consumers, the FDA approved a new marketing name for the fish -- "Cape Shark". Whatever the name, this fish, when handled properly, is delicious. The fillets are bone-free, firm, and white, with a flaky texture and mild flavor.

The spiny dogfish is truly a culinary delight. It has a slightly higher fat content than most sharks, which is concentrated in the belly flaps. The little extra fat helps keep the flesh moist when cooked. You may cook this shark by just about any technique -- grilling, baking, broiling, microwaving, poaching, or stir-frying. The meat may be filleted off the center piece of cartilage (there are no bones), or cut into chunks. Once cooked, the cartilage lifts right out. My all-time favorite recipe for this shark is Orange-Broiled Shark Steaks.

ORANGE-BROILED SHARK STEAKS1 pound fresh/frozen shark steaks1 tablespoon soy sauce1/2 cup orange juice1 tablespoon lemon juice2 tablespoons catsup1/4 teaspoon pepper2 tablespoons salad oil1 tablespoon sesame seed, toastedThaw fish if frozen. Combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than an inch thick, turn fish over when half done. Brush with marinade; sprinkle with sesame seed. Serve with rice and stir-fry vegetables.Preparation Time: 20 minutes. Allow 2 hours for marinating. Makes 4 servings.
post #40 of 111
Sounds like the orange juice is serving the same chemical function as the lemon water solution I remember using....
post #41 of 111
Skates, dogfish.....alright what about Sea Robins...?
post #42 of 111
So, you can only eat spiny doggies and not smooth doggies?
post #43 of 111
Dig a hole. Fill it with charcoal. Light the charcoal and burn till you have glowin coals. Add soaked Hickory chips to the top of the coals. Lean an Oak plank on the downwind side of the the pit. Fillet the Dogfish and tack it to the Oak Plank and as it smokes, brush on your favorite marinade every half hour until the fillet's are cooked. Then discard the fillets and eat the plank.
post #44 of 111
Being a Brit I can say I have eaten dogfish on a number of occasions. It has always been on the menu in Fish 'n Chip shops or in wet fish shops as Rock Eel, Rock Salmon or Huss ever since I can remember. No bones just one piece of cartiledge as a backbone. I prefer it to cod, delicious battered and deep fried. Caught myself I bleed out both dogfish and skate (usually thornback rays or roker) as soon as they are caught, clean, skin 'n fillet the dogs and wing the skate. Easy to skin them with a pair of pincers. Cook or freeze straight away. If they smell of ammonia then they are probably not worth eating although I did hear once of a way of getting rid of that and the reason for it which I promptly forgot! BTW there is a small pocket of flesh behind the eye of just about any ray or skate called "skates eyeballs". Quite delicious. Common Skate, the big ones, are not worth eating and probably all ended up as crab bait! Cod? Don't make me laugh, just about all fished out along with everything else.

Regards


Alan
post #45 of 111
Quote:
Originally Posted by irlnd32 View Post
Skates, dogfish.....alright what about Sea Robins...?


I ate one, it wasn't bad. Good white meat. They need to be pretty big to make it worthwhile. It's worth trying.
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