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Boy Wonder
Joined: 27 May 2008 Posts: 496
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Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
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RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
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Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
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mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
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Northern Boy
Joined: 04 Oct 2010 Posts: 976
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Northern Boy
Joined: 04 Oct 2010 Posts: 976
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mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Spider
Joined: 17 Apr 2013 Posts: 129 Location: Rhondda Valleys....Welshland
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Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
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Northern Boy
Joined: 04 Oct 2010 Posts: 976
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Posted: Fri Oct 03, 14 7:50 am Post subject: |
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Treacodactyl wrote: |
RichardW wrote: |
Slightly freaky that its still wriggling hours after its dead & even when skinned gutted & filleted it is still moving. |
That's good to know. I've just prepped my first one, initially I thought I hadn't killed it completely when caught as it kept wriggling. But then it kept wriggling after I'd gutted it and cut its head off and then after I'd skinned it...
I didn't find it that easy to skin using pliers, the skin kept braking off and the body flying off in the other direction - I think I've clean up all the blood...
Now I just need a few good recipes, they do seem very easy to catch. Looking at it's stomach contents it had feasted on a crab and bits of old bait I'd thrown into the sea about 10 minutes before I caught it! |
My favourite is Doggie Dogs - basically an american fried fish sandwich with the dogfish either breaded or battered and then fried, served in a hot dog bun , with lettuce, tomato, onion, tartare sauce and burger pickles.
One thing we have noticed is a large variation in the taste and texture. The best ones taste like decent whitefish, in the cod/pollack class, but with a firmer texture. Many taste of sod all and are a bit mushy. Some taste grim and almost dissolve on cooking. I suspect this is largely just the natural variation one would expect in a wild animal. There is also the fact that they are elasmobranchs - some people say that you either have to bleed and ice immediately, eating soon after, or else ice and wait 48-72 hours. Anything in between and you get an ammonia taste polluting the meat. I can't say we have noticed this much (or as much as we have with skates/rays), but it's probably worth considering. |
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Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
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