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Chrisper4694 06-19-2017 05:08 PM
Keyport Seahawk - Saturday, tough conditions
 
1 Attachment(s)
Not sure if it was the fog or the front or what, but conditions were tough to say the least. The dogfish wouldn't leave us alone twisting and mangling our bucktail rigs all morning. tide change did nothing. tried out and back, just wasn't happening for us this day. Managed only 6 fluke between the two of us to about 15 dogfish. Thankfully 2 of the fluke were keepers, one for each of us and including johns nice 4 pounder.

here's john holding both of our keepers for the day.

Gerry Zagorski 06-20-2017 07:37 AM
Re: Keyport Seahawk - Saturday, tough conditions
 
Saturday was a tough day for most.... Glad you had a least a few for the table.

Abrasion 06-20-2017 08:50 AM
Re: Keyport Seahawk - Saturday, tough conditions
 
Eat those dogfish. Better than Fluke.

Jigman13 06-20-2017 10:56 AM
Re: Keyport Seahawk - Saturday, tough conditions
 
Quote:
Originally Posted by Abrasion (Post 485911)
Eat those dogfish. Better than Fluke.
Only if dispatched and handled meticulously. Even then you need a more sea-faring palate than most.

Nice flatties chris.

Chrisper4694 06-20-2017 03:22 PM
Re: Keyport Seahawk - Saturday, tough conditions
 
Quote:
Originally Posted by Abrasion (Post 485911)
Eat those dogfish. Better than Fluke.
Im not going to do it but id try it if someone experienced did it for me haha

O'Man 06-20-2017 04:21 PM
Re: Keyport Seahawk - Saturday, tough conditions
 
Quote:
Originally Posted by Abrasion (Post 485911)
Eat those dogfish. Better than Fluke.
Winner winner dogfish dinner:D

Quote:
Dogfish are delicious, firm flesh, abalone-white, mild to sweet tasting. There is almost no fish recipe to which dogfish doesn’t kindly adapt. They come in long thin fillets, about two inches wide, and almost 15 inches long, or the whole fish looks like a long wide tube, a little wider than the cardboard inside a roll of paper towels.

The meat makes feathery centers to a cornmeal crusted fried fish. It sisters-up with caramelized onions and silken red peppers in a fish fajita; its mild taste and pearly meat are a happy counter to any slowly braised vegetables, or tomato-ey puttanesca, or a spicy cilantro and cumin laced taco. Dogfish, in fact, given its name, is like the cheerful yellow lab of fish, happy to go along with just about anything you do to it, and lookin’ good all the way.

Fisherman and cookbook author Hank Shaw agrees that dogfish make the best “fish and chips.”

“The meat is white as snow, very lean, and firmer even than halibut. And, eaten cold the next day, tastes astonishingly like cold fried chicken.”

Most of Europe and Asia, the major dogfish markets, think so, too; for years the traditional English fish and chips was always made with dogfish, which leads to it being the poster chid for the whacky results of targeting a species to either save it or fish for it.

Dogfish were considered a threatened species after a glut of over-fishing – all those English fish and chips – from 1987 – 1996. NOAA (National Oceanographic Aeronautics Association) applied catch limits to the species in 1997. In 2010 NOAA declared the dogfish stocks rebuilt. Harsh quota restrictions lifted.


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