Tell me what you know about eating dogfish

[Skillet]

Wish they'd come over to Possession with those trawlers and clean them buggers out!

Actually, no I don't. 

[magnanimous_j]

A few things, they are difficult to kill (for a fish), so for humane reasons, make sure you’ve done the job  properly before processing them. I chop the head off with a hatchet. Secondly, hang them upside down and bleed thoroughly. They pee through their skin (kind of), so let the meat soak in a solution of 1:5 lemon juice to water for a couple hours to neutralize the urea. If you bleed them well you don’t necessarily need to soak them, but I do just for peace of mind. Also, something about having cartilage instead of bone keeps them from saving well, so don’t bother freezing them.

That being said, dogfish meat makes excellent fish and chips and is great in soups like Cioppino. If you get skunked on Salmon, keep your last shark. it’s quite a bit better than bringing home a frozen pizza.

[Kc_Kracker]

A few things, they are difficult to kill (for a fish), so for humane reasons, make sure you’ve done the job  properly before processing them. I chop the head off with a hatchet. Secondly, hang them upside down and bleed thoroughly. They pee through their skin (kind of), so let the meat soak in a solution of 1:5 lemon juice to water for a couple hours to neutralize the urea. If you bleed them well you don’t necessarily need to soak them, but I do just for peace of mind. Also, something about having cartilage instead of bone keeps them from saving well, so don’t bother freezing them.

That being said, dogfish meat makes excellent fish and chips and is great in soups like Cioppino. If you get skunked on Salmon, keep your last shark. it’s quite a bit better than bringing home a frozen pizza.

word for word 100% spot on  i have tried not soaking them and it was weird, i always feel better doing the soak. have only had a few times but done right its great, but cleaning them is a PITA

[ICEMAN]

Second time was not better than the first.

[DoubleJ]

A few things, they are difficult to kill (for a fish), so for humane reasons, make sure you’ve done the job  properly before processing them. I chop the head off with a hatchet. Secondly, hang them upside down and bleed thoroughly. They pee through their skin (kind of), so let the meat soak in a solution of 1:5 lemon juice to water for a couple hours to neutralize the urea. If you bleed them well you don’t necessarily need to soak them, but I do just for peace of mind. Also, something about having cartilage instead of bone keeps them from saving well, so don’t bother freezing them.

That being said, dogfish meat makes excellent fish and chips and is great in soups like Cioppino. If you get skunked on Salmon, keep your last shark. it’s quite a bit better than bringing home a frozen pizza.

word for word 100% spot on  i have tried not soaking them and it was weird, i always feel better doing the soak. have only had a few times but done right its great, but cleaning them is a PITA

I was going with this method:

fish filleting part 4:skin a dog

[Kc_Kracker]

skinning is easy, its basically peeling skin, the cartilage is another story, luckily me exes new hubby is Tongan and very good at it so if i share he does all the work i just have to catch and cook lol 

[lokidog]

OMG, you filet them just like any other GD fish....  Bleed them the same way as a salmon, stick your knife up the gill slits, turn and cut down through the gills, drag for a bit off the side of the boat or toss in your now bloody cooler.

This is not rocket science.  Yes, they excrete through their skin, don't cook the skin.  Soaking, I've never bothered and have not had a bad tasting one (sidenote, the coyote I tried did taste bad, ergo I have some taste buds left      ).

I cut down at the side of the head, turn it and stick my blade under the skin and cut up along the top of the back, you will have a hard time cutting through the skin from the outside.  Then I just work my knife tip down the back "bones" until I reach the spine and cut out from there.  It is easier to cut through as their cartilege is somewhat softer than a salmon's bones.  There is not much meat below the lateral line, unless it is a really big one.  Remove the filet, flip and cut the skin off holding your knife flat and parallel to the board, voila, done.  They have a dark fat layer along the lateral line which I usually shave off.

I don't eat them often but occasionally I do.  Still better thaqn fish sticks.  I like to deep fry them with egg and cornflake crumbs.  The meat can be a bit soft and this seems to crisp it up nicely.

[RadSav]

Tough on your knife, but Loki is right, filet just as you would any other fish.  And get that dark meat off...the cats will love it!  I too will do a soak first. 

Flavor is good.  Texture not so much! Closer to fish pudding that Fish Stix.  Much better than farm raised salmon, carp, pollack, lake caught trout or tilapia IMO.  But then again I don't mind coyote, coon or possum either

[SCRUBS]

Tag.

[ICEMAN]

Loki and Rad, that was my issue, a bit on the mushy side...

[boneaddict]

Its good to see YAR is still going strong.   

[ICEMAN]

 

[sirmissalot]

  And I thought you guys who love pinks are crazy! 

[FC]

Loki and Rad, that was my issue, a bit on the mushy side...

Cut the fish into smaller pieces before battering it, I've always soaked the fillets in milk for a bit but lemon juice is probably better for firming up the meat a bit.

[lokidog]

The lemon juice will "cook" the meat, that and lime are what you use to make ceviche.  If you use it, don't leave it in long.

5/8" thick maximum and deep fried 'til crispy.