skinning a dogfish
- Thread starter Fluxus
- Start date
You will need a big nail, a knife and a couple of pairs if pliers. Nail its head to a sturdy post or tree stump then carefully cut skin round behind its gills. you should then be able (some messing may be needed) to grab the skin at either side with the pliers and pull! Good in fish pie.
used to catch a few back in the day when i lived by the sea. the old man is set in his ways and wasnt open to trying anything new. like i said, would use them for bait or chuck them back in. whats the best way to cook the little devils then? they're pretty tough arent they?
i was always led to believe that dogfish made poor eating. we used to use them for bait
is this not the case then?
Dogfish is the stuff your chippie sells as 'Rock Salmon'
Tastes great to me
Cheers
Nick
ps I'd be interested to know how is works out as sandpaper!
The skinning tips are good, but perhaps try cutting off the dorsal fin afore ye start to make it a little easier.
I prefer to stick 'em on the barbie with the skin on, cos when cooked it peels off easy. I presume the same would apply if you grilled or baked them - but I never tried.
I prefer to stick 'em on the barbie with the skin on, cos when cooked it peels off easy. I presume the same would apply if you grilled or baked them - but I never tried.
Has been sold as 'scampi' when breaded and deep fried in a few places I know of. And when I was working as a chef we had some come in occasionally, 'usually from me lol', just treat pretty much the same as monkfish. Yes really! remarkably similar texture etc. Just sear in a hot pan then bake in the oven with fennel, slug of vermouth some salt and corriander.
Or try a doggy, razor clam and mussel kebabs, works really well in curries as it's a firm fleshed fish, put chunks of doggy and lemon wedges on skewers on the barbie/beach fire, roast with chilli flakes, garlic and salt. There is tons more i've written in my 'own' recipie book, i'll have a look later.
I really need to write a bushcraft recipie book, dont ya think???
Or try a doggy, razor clam and mussel kebabs, works really well in curries as it's a firm fleshed fish, put chunks of doggy and lemon wedges on skewers on the barbie/beach fire, roast with chilli flakes, garlic and salt. There is tons more i've written in my 'own' recipie book, i'll have a look later.
I really need to write a bushcraft recipie book, dont ya think???
Been thinking about putting together a 'gourmet' recipie book made up of bushy ingredients that people can gather for nowt. Watch this space 
Been thinking about putting together a 'gourmet' recipie book made up of bushy ingredients that people can gather for nowt. Watch this space
I think that's a great idea, I'll look forward to that.
Been thinking about putting together a 'gourmet' recipie book made up of bushy ingredients that people can gather for nowt. Watch this space
What a fine idea:You_Rock_
I'm pretty sure that Huss is a very close relative so any methods found for cooking them may work.
You can improve the taste of any fish by bleeding it immediately after killing it. Despatch the fish with a blow or 2 on the head and slash the gills straight away with a knife or cut through with scissors, and the heart will pump out the blood. It improves the taste of the flesh and the fish won't go bad so quickly. If you do this straight away the fishes heart will pump for a good few seconds after the fish has died. Alternitively just cut the gills straight away although it's a little barbaric.
Sharks, skates, and rays don't have skeletons as such like other fish, just cartilage and they produce salt from within the body as opposed to gaining it from the sea water as with other fish.
One of the salts that this family produces from proteins in it's body (can't remember the name of it now) starts to turn into ammonia soon after the fish dies so if you make a habit of bleeding the fish it will improve the taste of the fish. Treated this way doggies are perfectly good fish to eat.
I bleed all the fish I catch because I find it improves the taste anyway. Fish not in this family start producing lactic acids after death which make the fish decompose more quickly so if you bleed the fish they'll keep fresher for longer. Especially mackerel go off quickly in the sunshine. Bleed them and gut them and put them under the wet pebbles near the tide line to keep them cool or bury them in wet sand in a plastic bag till you're ready to go home.
Sharks, skates, and rays don't have skeletons as such like other fish, just cartilage and they produce salt from within the body as opposed to gaining it from the sea water as with other fish.
One of the salts that this family produces from proteins in it's body (can't remember the name of it now) starts to turn into ammonia soon after the fish dies so if you make a habit of bleeding the fish it will improve the taste of the fish. Treated this way doggies are perfectly good fish to eat.
I bleed all the fish I catch because I find it improves the taste anyway. Fish not in this family start producing lactic acids after death which make the fish decompose more quickly so if you bleed the fish they'll keep fresher for longer. Especially mackerel go off quickly in the sunshine. Bleed them and gut them and put them under the wet pebbles near the tide line to keep them cool or bury them in wet sand in a plastic bag till you're ready to go home.
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