Dogfish

tich

Well-known member
Just wondering if there is a minimum size for them, I'v never caught one, I'v eaten one many years back, and it was very nice . I think you chop there heads off and pull the skin off, Ca'nt remember if it was fried or steamed, Im sure its labeled as rock salmon, any ideas lads, Cheers.
 
Not a commercial species so no minimum size, just use your common sense:

Minimum sizes of species - NIFCA

Yes you need to skin them as it is like sandpaper and will also give the flesh an ammonium tint, do a google search for you tube videos on skinning dogfish and you will see what to do. Also be aware they tend to twitch and jump around long after being knocked on the head (and by long it can be hours...)
 
Just wondering if there is a minimum size for them, I'v never caught one, I'v eaten one many years back, and it was very nice . I think you chop there heads off and pull the skin off, Ca'nt remember if it was fried or steamed, Im sure its labeled as rock salmon, any ideas lads, Cheers.

rock salmon used as a substitute for scampi. davy.
 
seen a vid of a lad dispactching one on the beach then taking the head off and skining it which didnt look very easy!
plus the dead dogfish was still twitching even after being well deaded must be the nerves as ive only ever seen a flattie do that before after being dispactched!
 
The comment on that video is toppa.

"Even when chopped into 3 bits it was still moving. The good thing was it turned itself over in the pan."
:D
 
The best way to cook dogfish is.
Get two pieces of wood 12" x 4". Lie the dogfish between and bind tightly with string. Put in a pan of boiling water. After three hours remove. Cut the string, throw the dogfish away and eat the wood.
 
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