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slip got it right. They end up in England in fish & chips platters. They have nearly wiped them out over on the other side of the Atlantic.
Last summer, I fed some smooth dogfish to some in-laws. I bled and gutted it immediately so that when I arrived the next morning all I had were the fillets. Soaked them in milk for a couple hours and fried it up for dinner. It was kind of bland, but it was white meat. They devoured it. I prefer fried fluke though, it don't even compare.
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