[Richy B]

The spiny dogfish is truly a culinary delight. It has a slightly higher fat content than most sharks, which is concentrated in the belly flaps. The little extra fat helps keep the flesh moist when cooked. You may cook this shark by just about any technique -- grilling, baking, broiling, microwaving, poaching, or stir-frying. The meat may be filleted off the center piece of cartilage (there are no bones), or cut into chunks. Once cooked, the cartilage lifts right out. My all-time favorite recipe for this shark is Orange-Broiled Shark Steaks.

ORANGE-BROILED SHARK STEAKS1 pound fresh/frozen shark steaks1 tablespoon soy sauce1/2 cup orange juice1 tablespoon lemon juice2 tablespoons catsup1/4 teaspoon pepper2 tablespoons salad oil1 tablespoon sesame seed, toastedThaw fish if frozen. Combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than an inch thick, turn fish over when half done. Brush with marinade; sprinkle with sesame seed. Serve with rice and stir-fry vegetables.Preparation Time: 20 minutes. Allow 2 hours for marinating. Makes 4 servings.