How to skin a dogfish

The much maligned dogfish (AKA Rock Salmon), that some 'anglers' kill & discard thinking that they'll catch something 'better', is actually good for eating if you know how to prepare it:



Using a sharp filleting knife:

1,2 & 3) Cut off fins flush to body
4) Cut from behind fins into stomach cavity
5) Cut from behind head down into stomach cavity
6) Cut through flaps either side of stomach cavity (scissors are best for this job) and remove guts
7) Cut off tail behind last top fin and pare back skin to form two flaps (marked yellow)
8) Using the point of your knife, cut shallow slits through the skin on both the top & bottom of the fish, from 2 to 5 and 7 to 4. Pinching the fish as you do this will help.
9) Now's a good time to rinse the semi-prepared fish
10) Using long nosed pliers to grab the flaps (cut in 7 above), wind the skin off from the back to the front just like opening a tin of sardines with a key. Then repeat for other side.


I can do that in less than 3 minutes. This is what you end up with:




Cut them in two (or 3 if over 2lbs), roll in flour & deep fry as 'Rock Salmon'.

 

Good one Scrunge

I'd just add a slight note to that if I may, that is the guts extend slightly into a pocket toward the anal fin, so need a little nick to get the last bits out.

I love oak smoked Dogfish. If i've frozen it, I find a few mins in the microwave separates the cartilage from the flesh very well.

 

Yes, I only covered the skinning in detail as that's what most people have a problem with. I tend to grab the last bit of guts and snip them of with scissors as close to the rear end as possible - is that what you mean?

I also only mentioned 'fish & chips' style (although we serve them with home made potato croquettes), but they can be filleted off the 'bone' (cartilage), rolled up, pinned with a cocktail stick and poached in a white sauce. And they freeze very well.


P.S. Plus dogs can safely eat the 'bones' as they are cartilage.

 

Am I right in thinking we call it Huss around here?

 

I'm with you there Scrunge, it is the skin that puts most folk off, quite easy when you've done it a few times. Do regular demonstrations on the pier.

Yes, its that last little bit of guts, only about 20mm beyond the anus.

 

Scrunge & I have been discussing the Lesser Spotted Dogfish, which grows to about 2lb on average. Only fished for commercially for Whelk pot bait:(

The Bull Huss is very closely related but grows to 10lb or more, its usually that that is sold as Huss or Rock Salmon, the flesh and taste is identical.

 

Err, whilst serving (RN) In PORTLAND all the fish and chip shops offered "rock salmon" never tried it thank god and stuck to Cod or Cod roe

Did I miss out on something, it seems to be favourable down SARF

Jack McH

 

Surprised to find a fishing section on a gardeners forum, but much welcomed as I have just got back into it after a 30 year break.
My son got me to take him fishing and now I'm hooked again. Still had some of my old gear in the loft, though a little outdated it still works and will do for the time being. the gear and fishing techniques does seem to have changed a fair bit.
Never caught a dogfish but if I do, I'll know where to refer to for skinnning it, cheers.

 

There are a few of us on here that like to fish and quite a few more that just like eating seafood.

Glad you've taken up fishing again, thats one more for this part of the forum

Jack, give the doggies a go, its totally diferent to cod. You might like it.

 

I always buy rock salmon/huss when it's available at a chippie which isn't very often. Must be popular.

 

Sorry but we do not like the taste of Dog Fish. Would not throw it back though but make it into fish cakes.

Boiled (after skinning, yes I can do that ) meat taken off the bone! mixed with boiled pototo and herbs then shallow fried. This is a completely different taste, we like.


Trevor

 

Sounds a good plan, nothing wrong with Dogfish Cakes