Post by: DoubleJ on August 05, 2013, 09:22:32 AM
Post by: Skillet on August 05, 2013, 09:35:00 AM
Post by: h20hunter on August 05, 2013, 09:41:43 AM
Post by: lokidog on August 05, 2013, 09:42:10 AM
Post by: Fishstiq on August 05, 2013, 09:43:45 AM
Bleed them, ice them, filet and deep fry. Not as good as rockfish but still better than store bought. Bigger is better as the amount of meat is not a lot as they are pretty skinny.
I should have known you'd eat 'em! :chuckle: :chuckle: :chuckle:
Post by: CoryTDF on August 05, 2013, 09:45:18 AM
Post by: lokidog on August 05, 2013, 09:45:35 AM
Bleed them, ice them, filet and deep fry. Not as good as rockfish but still better than store bought. Bigger is better as the amount of meat is not a lot as they are pretty skinny.
I should have known you'd eat 'em! :chuckle: :chuckle: :chuckle:
That's all we can eat now that the state won't let us keep much of anything.... don't let it out or we'll have a catch card for them coming soon. :bash:
Post by: bobcat on August 05, 2013, 09:46:54 AM
Post by: lokidog on August 05, 2013, 09:48:59 AM
I almost think I'd rather eat coyote than dogfish, especially considering the polluted waters they come out of. :puke:
They come out of the same water you are eating rockfish, lings, crabs, etc. out of.... :dunno: And they eat the same things.
Post by: DoubleJ on August 05, 2013, 09:49:06 AM
Basically lookkng for hook to plate instructions. I don't want to get sick and don't want to ruin it and not like it if it is actually worthwhile.
Post by: Skillet on August 05, 2013, 09:51:21 AM
I almost think I'd rather eat coyote than dogfish, especially considering the polluted waters they come out of. :puke:
I'd try it, don't seem like they're in polluted water to me. :dunno: We caught and released a ton of them just jigging spoons on Possession bar a week or so ago. They filled the water column from 100 feet up to about 15 feet below my boat, so they're not only bottom feeders...
Post by: DoubleJ on August 05, 2013, 09:53:34 AM
Post by: Blacktail Sniper on August 05, 2013, 10:00:18 AM
Bleed them, ice them, filet and deep fry. Not as good as rockfish but still better than store bought. Bigger is better as the amount of meat is not a lot as they are pretty skinny.
Is there any particular fish that you would equate them too, maybe catfish, perch, or something else? How about number of bones, some fish seem to be more bones than fish.
Post by: luvmystang67 on August 05, 2013, 10:16:09 AM
You can read more about the sustainability of sharks as a food item in the Seafood Watch section of our web site."
http://www.montereybayaquarium.org/animals/AnimalDetails.aspx?enc=VsGX+Lst7QYFrKIYw3JEKQ== (http://www.montereybayaquarium.org/animals/AnimalDetails.aspx?enc=VsGX+Lst7QYFrKIYw3JEKQ==)
Post by: luvmystang67 on August 05, 2013, 10:23:55 AM
"Once the most abundant shark species in the world, populations of Squalus acanthias have declined significantly. They are classified in the IUCN Red List of threatened species as Vulnerable globally and Critically Endangered in the Northeast Atlantic, meaning stocks around Europe have decreased by at least 95%. This is a direct result of overfishing to supply northern Europe's taste for Rock Salmon, Saumonette or Zeepaling. Despite these alarming figures, very few management or conservation measures are in place for Squalus acanthias"
Post by: Skillet on August 05, 2013, 10:29:19 AM
Actually, no I don't. :bdid:
Post by: magnanimous_j on August 05, 2013, 10:43:22 AM
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.
Post by: Kc_Kracker on August 05, 2013, 07:00:12 PM
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 :tup: 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 :bash:
Post by: ICEMAN on August 05, 2013, 08:11:08 PM
Post by: DoubleJ on August 05, 2013, 09:47:07 PM
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 :tup: 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 :bash:
I was going with this method:
fish filleting part 4:skin a dog (http://www.youtube.com/watch?v=Q_Sqv_v4V4U#)
Post by: Kc_Kracker on August 05, 2013, 11:10:12 PM
Post by: lokidog on August 05, 2013, 11:27:59 PM
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 :chuckle: ).
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.
Post by: RadSav on August 06, 2013, 12:30:29 AM
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 ;)
Post by: SCRUBS on August 06, 2013, 04:43:46 AM
Post by: ICEMAN on August 06, 2013, 04:54:08 AM
Post by: boneaddict on August 06, 2013, 04:57:01 AM
Post by: ICEMAN on August 06, 2013, 05:07:52 AM
Post by: sirmissalot on August 06, 2013, 08:01:21 AM
Post by: FC on August 06, 2013, 08:19:01 AM
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.
Post by: lokidog on August 06, 2013, 09:29:46 AM
5/8" thick maximum and deep fried 'til crispy.