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OK, Just finished my first Dogfish.
We were having Fluke tonight and I tossed in the Dogfish for a taste test. First I caught it on Sunday Afternoon and as soon as it hit the deck I removed its head, then filleted and skinned it in less then a minute. It was placed in a cooler of ice chips, really chilled. The fillet was long white meat with a nice firm texture..it looks like any other food fish. It has some pin bones down the blood line but the meat looks good.
I prepared it like I did tonight's fluke...Dipped the fillets in milk then my favorite dry mix for fish...Byrd Mill seasoned seafood breader (good stuff) and then put in a hot cast iron skillet with a little oil and butter and cooked till brown.
The fluke was excellent as usual. The Dogfish (smooth) was very mild and very moist. IMO too moist. I think it would be good for fish and chips as this fish could stand up to serious heat in small pieces and still stay moist. It was rather bland also and slightly soft. The fluke (which is considered mild) had a lot more flavor to it then the dog. I was surprised to see how bland the fish was. The breading mix (which is not overpowing by anymeans) was the only real flavor coming thru.
I think I'll let the Brits keep them. I would rather have a flounder sandwich anyday.
(Never did get a spiny on sunday.)
Next experiment will be skate wings...they say they are tasty
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