Can you cook dogfish

Food From Portugal was created with the purpose to divulge the Portuguese food to all corners of the world, so we present the site in two languages, English and Portuguese, thus increasing its reach to more people. Jump to Recipe Jump to Video. Latest videos. Follow us for more recipes instagram pinterest facebook twitter youtube. Share Pin It Yummly. By Pedro Barbosa. Category: Fish , Recipes. Cuisine: Portuguese. Difficulty: Easy. No matter where or when I fish in the UK, by boat, beach or on a pier.

Spring, summer, autumn or winter, up they come, especially after dark. Easier said than done, dogfish needs skinning prior to cooking.

It involves a very sharp knife and a pair of pliers. Alternatively cut the fish into sections, after removing the head, fins and innards. Blanching the sections for a while in a pan of simmering water, allows the skin to be peeled away easily. Common to all the shark family, the flesh can have a slight smell of ammonia.

However, you can eliminate this by either freezing the raw skinned sections or blanching as above. Anyone who has had a dogfish twist around a bare arm knows how painful that can be.

Drying or tanning dogfish skin produces a sandpaper type material which has been used for centuries. Most recipes for fish in the UK concentrate on the popular varieties that are on our restaurant menus.

In my travels, the only restaurants that have the lesser spotted dogfish on the menu have been in the Canary Islands.

They serve tollos, sun-dried strips of dogfish, with a red mojo sauce and wrinkly potatoes. Dogfish has a strong flavour unlike alot of the delicately flavoured white fish like cod or haddock. This makes it well suited to sauces which would overpower other fish varieties. You will need a casserole dish that can go on the hob and in the oven. Add the tomatoes and tomato paste. Cook a couple of minutes.

Add the wine, Cook a couple of minutes more after it has boiled. Add half the parsley and garlic. Stand the dogfish sections upright in the casserole in a little group. Put in the oven and cook at degC or degF for 30 minutes. Check it after 20, if it is drying up, add half a glass of water. When the fish are done, put fillets on each plate and keep them warm.

Spoon over the fish and serve. This is the best way to cook dogfish and only if you tire of it should you try the next one! As with all dogfish recipes, skin them and freeze the fillets for a couple of weeks, this eliminates any taint of the ammonia which affects all cartilaginous species. I am not giving any quantities because it all depends how many you have.

The method is simple. Put the beer and flour in a bowl and stir together, you need a batter the consistency of pouring cream OK if you want quantities, 8 tablespoons of flour to ml of beer is a good start. Add a bit of salt. Heat your oil until a cube of bread turns brown and crispy in about 20 seconds. Then dust your dry fillets in some flour, then dip right into the batter mix to coat, then drop the coated fillet into the hot oil.

They are done when they look like the ones in a chip shop. Drain and blot excess oil in kitchen paper, and keep warm in an oven while you do any others. Superb with chips, lashings of salt and tomato ketchup.

Dogfish are best filleted and frozen for at least two weeks. This extracts any remaining ammonia taste and also removes some water.