how to cook dogfish?

Question

does anyone know the best way to clean a dogfish and how to cook it. I know they are sold as rock salmon so they are edible. i catch loads when fishing but always throw them back but would like to try one.

Answer 1

ORANGE-BROILED SHARK STEAKS

1 pound fresh/frozen shark steaks 1 tablespoon soy sauce
1/2 cup orange juice 1 tablespoon lemon juice
2 tablespoons catsup 1/4 teaspoon pepper
2 tablespoons salad oil 1 tablespoon sesame seed, toasted


Thaw fish if frozen. Combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than an inch thick, turn fish over when half done. Brush with marinade; sprinkle with sesame seed. Serve with rice and stir-fry vegetables.

Preparation Time: 20 minutes. Allow 2 hours for marinating. Makes 4 servings.

Answer 2

How To Cook Dogfish

Answer 3

Dogfish Recipes

Answer 4

This Site Might Help You.

RE:
how to cook dogfish?
does anyone know the best way to clean a dogfish and how to cook it. I know they are sold as rock salmon so they are edible. i catch loads when fishing but always throw them back but would like to try one.

Answer 5

Take the dogfish for a wok.
No really, Rock salmon I thought was leapord shark not dog fish. Watch for the spines. I would filet it out, soak it in milk to help get rid of the Iodine flavor, then grill it, salt pepper, whatever. If that works go from there.

Answer 6

The spiny dogfish is a small, slender shark with a flattened head and a snout that tapers to a blunt tip. Like the smooth dogfish, its mouth is full of low, flat, grinding teeth, but it also possesses an extra set of teeth that are small, yet very sharp.

Although spiny dogfish and smooth dogfish are around the same size on the average (about 3 feet long, 7-10 pounds), the spiny dogfish has two distinguishing features: rows of small white dots run along its slate-gray sides, and a sharp spine is found in front of each of its two dorsal fins.

The spines of the spiny dogfish are formed from material much like that of our teeth. Growth zones marked on the spines enable us to determine the age of the shark. Surprisingly, some have been found that are 25-30 years old! The spiny dogfish uses its spines defensively when it curls around in a bow to strike an enemy. It is very probable that the spines are slightly poisonous.

Spiny dogfish are not seen very often in winter because they spend most of their time in the deeper waters offshore. However, anyone who has ever fished for cod in the Mid-Atlantic region is well aware of the spiny dogfish -- it seems to take any bait offered. Yet because it has no great value on the local market, commercial fishermen consider the spiny dogfish a pest. Recreational anglers shun it, too, because it is not very active and puts up little resistance when hooked.

Fishermen have long accused dogfish schools, which sometimes number in the thousands, of intruding on populations of valuable food fishes, such as salmon, haddock, cod, and mackerel. However, food-habit studies have shown that the spiny dogfish feeds mostly on herring and herring-like fish, "trash fish", squid, shrimp, crabs, and comb jellyfish. From a practical aspect, the spiny dogfish is important because it is probably more destructive to gear and interferes more with fishing operations than any other fish.

CULINARY DESCRIPTION

To help improve the spiny dogfish's acceptance with consumers, the FDA approved a new marketing name for the fish -- "Cape Shark". Whatever the name, this fish, when handled properly, is delicious. The fillets are bone-free, firm, and white, with a flaky texture and mild flavor.

The spiny dogfish is truly a culinary delight. It has a slightly higher fat content than most sharks, which is concentrated in the belly flaps. The little extra fat helps keep the flesh moist when cooked. You may cook this shark by just about any technique -- grilling, baking, broiling, microwaving, poaching, or stir-frying. The meat may be filleted off the center piece of cartilage (there are no bones), or cut into chunks. Once cooked, the cartilage lifts right out. My all-time favorite recipe for this shark is Orange-Broiled Shark Steaks.


ORANGE-BROILED SHARK STEAKS

1 pound fresh/frozen shark steaks 1 tablespoon soy sauce
1/2 cup orange juice 1 tablespoon lemon juice
2 tablespoons catsup 1/4 teaspoon pepper
2 tablespoons salad oil 1 tablespoon sesame seed, toasted


Thaw fish if frozen. Combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than an inch thick, turn fish over when half done. Brush with marinade; sprinkle with sesame seed. Serve with rice and stir-fry vegetables.

Answer 7

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Answer 8

there are two ways of preparing the fish;first,and most importantly,make sure the fish is dead ;i know this may seem obvious-but sharks are a very hardy species.remove the head and cut into steaks leaving the bone in and the skin on;cook under a very hot grill after seasoning lightly,with olive oil lemon juice and salt and black pepper;to check if the fish is cooked stick a carving fork into the centre of the back-bone and lever it away from the fish,if it comes away ok its done;if not put it back for a few minutes.the other method is to remove it from the bone, skin it then cut it into 8oz portions then dip into flour and homemade beer batter and deep fry in vegetable oil or(god forbid)beef dripping,serve with homemade chips and mushy peas;enjoy



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Answer 9

I wish I lived near you! Cut off the wings and the head, then skin the fish by holding one bit and pulling the skin from the other end. To cook, dip it in batter and shallow fry it for about 8 - 10 minutes, turning it once using a couple of fish slices.

Answer 10

gut it my slicing down its belIy make sure you take all the insides out an wash it chop the head tail an fins of, then i would put a lot of ginger spring onions sprinkle salt on it an some sugar pepper if you like it drizzle olive oil on it an wrap it in tin foil ,cook in oven for 30 Min's then open tin foil an leave in oven for another 10 Min's till skin goes crispy then enjoy with salad rice pasta what ever you want it with.