Archive for Downsizer For an ethical approach to consumption
 


       Downsizer Forum Index -> Fishing
fungi2bwith

Dogfish

I know that most people throw back dogfish as inedible, but I have a liking for them. Although they may not be the amazing taste sensation of mackeral or black bream (two of my favourites), they are nonetheless very good bread crumbed and fried. I also quite often put chunks in fish soups. However, I recently tried something different with dogfish, Thai fish cakes, and they were sensational. Amazing flavours and you can still taste the dogfish through the fragrant spices.

Anyone else use dogfish in other ways?

Garry
Spider

Dogfish is one of my favourites but haven't had it for years. I used to dip it in beaten egg and flour and fry. Might be worth trying it in a fish pie with a topping of mash Rolling Eyes
Bodger

I caught a dozen of them off the rocks last week. They're a right pain, in as much as they slaughter the bait that's intended for more sort after species.
They are very sweet to eat and make a good substitute for scampi when dipped in batter and fried with breadcrumbs on them.

How many do you want, we have loads of them here. Very Happy
Northern Boy

The Bristol Channel is only actually 10% water, the remaining 90% is dogfish. We've tried cooking them every which way and have always found the results to be.....modest......

One positive is you get a really good amount of meat for a pretty skinny fish.
dpack

cut steaks ,soak overnight in milk,poach til tender,dry,batter,deepfry

works for most sharky things
oldish chris

When a boy in North London, (circa 1960) the Fish'n'Chip shops used to sell it as "Rock Salmon".

(Wonder if you use it for shark-fin soup?)
sally_in_wales

if its the sort of dogfish with the nice sandpapery skins, I'd love to barter for a few skins (just peel them off and salt them dry, I can deal with them from there), we use the skins when doing displays on prehistoric tools
Bodger

The skinning is a pain, hows about I just put a few in the post? Laughing
sally_in_wales

if they'd get here before they go completely ick, I'm game!
RichardW

Dogfish is lovely.

Slightly freaky that its still wriggling hours after its dead & even when skinned gutted & filleted it is still moving.
tahir

When a boy in North London, (circa 1960) the Fish'n'Chip shops used to sell it as "Rock Salmon".

(Wonder if you use it for shark-fin soup?)


Just 'Rock' now
dpack

brain dead by serious blunt force trauma and pithing with a spikey thing satisfies my kindness criteria even if dinner twitches after that

eels (and snakes)can be really spooky if very fresh and still moving while being fried in garlic butter cooked
Northern Boy

if they'd get here before they go completely ick, I'm game!


Seriously, if you want some, we can keep them next time we're out. If you're in S.Wales then it's no hassle to get them to you.
sally_in_wales

if they'd get here before they go completely ick, I'm game!

Seriously, if you want some, we can keep them next time we're out. If you're in S.Wales then it's no hassle to get them to you.

yes please! We're in Mountain Ash, so between Pontypridd and Aberdare
Treacodactyl

I would have thought they would work ok in a fish curry?

I've not caught any, but released a couple caught up in old fishing tackle.

What would be a good way to catch them from a gently sloping, rocky beach? Simple running ledger and a bit of fish bait? I assume they don't go much for lures of any sort?
Boy Wonder

BW has caught them off Bucks. I'll get him to post what they used.

eta Seeing as he's already logged in Rolling Eyes
Treacodactyl

Thank you, and also what time of day? I'm assuming evening fishing would be best? RichardW


What would be a good way to catch them from a gently sloping, rocky beach? Simple running ledger and a bit of fish bait? I assume they don't go much for lures of any sort?

The standard method seems to be:-

try for any other fish type & you will catch dogfish instead.
Treacodactyl


What would be a good way to catch them from a gently sloping, rocky beach? Simple running ledger and a bit of fish bait? I assume they don't go much for lures of any sort?

The standard method seems to be:-

try for any other fish type & you will catch dogfish instead.

That does seem to be the case although I tend to use lures or cast in shallow water for bass, so avoid/miss them.
mochyn

if its the sort of dogfish with the nice sandpapery skins, I'd love to barter for a few skins (just peel them off and salt them dry, I can deal with them from there), we use the skins when doing displays on prehistoric tools

And if there's a REAL surfeit, I'd like a skin too! Smile Please.
Northern Boy


What would be a good way to catch them from a gently sloping, rocky beach? Simple running ledger and a bit of fish bait? I assume they don't go much for lures of any sort?

The standard method seems to be:-

try for any other fish type & you will catch dogfish instead.

That does seem to be the case although I tend to use lures or cast in shallow water for bass, so avoid/miss them.

Any sort of bait will get them, and I've even had them on feathers. Running ledger, flapper, anything, any time of day.
Northern Boy

if its the sort of dogfish with the nice sandpapery skins, I'd love to barter for a few skins (just peel them off and salt them dry, I can deal with them from there), we use the skins when doing displays on prehistoric tools

And if there's a REAL surfeit, I'd like a skin too! Smile Please.

Next time we're out we'll keep a few and send some PMs.
mochyn

Yes please, NB. We use them in Fifteenth Century work. dpack

as above if they are about they will bite most things

nail the head to a plank it helps with skinning as do pliers .with a bit of effort they can be peeled like an eel
Spider

I always used pliers for skinning them, but don't fancy the idea of nailing their heads to a plank. Just can't bare the thought of watching them wriggling while nailed there, it's bad enough watching bits of them wriggling on the chopping board and in the frying pan when cooking....still worth the hassle, better still if you can get someone else to do it Rolling Eyes Treacodactyl

Slightly freaky that its still wriggling hours after its dead & even when skinned gutted & filleted it is still moving.

That's good to know. I've just prepped my first one, initially I thought I hadn't killed it completely when caught as it kept wriggling. But then it kept wriggling after I'd gutted it and cut its head off and then after I'd skinned it... Shocked

I didn't find it that easy to skin using pliers, the skin kept braking off and the body flying off in the other direction - I think I've clean up all the blood...

Now I just need a few good recipes, they do seem very easy to catch. Looking at it's stomach contents it had feasted on a crab and bits of old bait I'd thrown into the sea about 10 minutes before I caught it!
Northern Boy

Slightly freaky that its still wriggling hours after its dead & even when skinned gutted & filleted it is still moving.

That's good to know. I've just prepped my first one, initially I thought I hadn't killed it completely when caught as it kept wriggling. But then it kept wriggling after I'd gutted it and cut its head off and then after I'd skinned it... Shocked

I didn't find it that easy to skin using pliers, the skin kept braking off and the body flying off in the other direction - I think I've clean up all the blood...

Now I just need a few good recipes, they do seem very easy to catch. Looking at it's stomach contents it had feasted on a crab and bits of old bait I'd thrown into the sea about 10 minutes before I caught it!

My favourite is Doggie Dogs - basically an american fried fish sandwich with the dogfish either breaded or battered and then fried, served in a hot dog bun , with lettuce, tomato, onion, tartare sauce and burger pickles.

One thing we have noticed is a large variation in the taste and texture. The best ones taste like decent whitefish, in the cod/pollack class, but with a firmer texture. Many taste of sod all and are a bit mushy. Some taste grim and almost dissolve on cooking. I suspect this is largely just the natural variation one would expect in a wild animal. There is also the fact that they are elasmobranchs - some people say that you either have to bleed and ice immediately, eating soon after, or else ice and wait 48-72 hours. Anything in between and you get an ammonia taste polluting the meat. I can't say we have noticed this much (or as much as we have with skates/rays), but it's probably worth considering.
Treacodactyl

Well I tried the old strips of fish, lightly floured with s&p, and fried in a little oil.

Flavour wise they were fine, nothing wrong but not a huge amount of taste. Texture wise they were a little rubbery, although that may have been my cooking. I did cut the spine out first.

Overall I think it's worth the time and trying some other recipes. I expect they'd go well with sauces and pickles.
       Downsizer Forum Index -> Fishing
Page 1 of 1
Home Home Home Home Home