Cape Shark

[Richy B]

Spiny Dogfish : Spiny Dogfish are fished in Europe, United States of America , Canada, New Zealand and Chile. The meat is primarily consumed in England and used in their famous "fish and chips". In France the Dogfish is considered to be like a "little salmon", the fins and tails off the Dogfish are used for a shark fin soup in Chinese cuisine. Fished in such locations as Europe, the United States, Canada, New Zealand and Chile, the Spiny Dogfish is a delicacy used in the famous recipes of several countries.

For example, it is very popular in England where it is used in world-renowned "fish and chips" recipe. The fins and tails of the Dogfish are also used in China for their tasty shark fin soup, while in France this fish is known as equal to a "little Salmon".

Recipe for Dogfish
1 - 2 or 3 pound dogfish filleted and skinned
1/2 cup olive oil or vegetable oil
1/2 cup chopped onions 2 teaspoons dried oregano
5 tablespoons lemon juice
2 cloves garlic minced
2 teaspoons salt 2 teaspoons dried basil
1 teaspoon thyme
1/8 teaspoon pepper
Refrigerate 4 or 5 hour.
Preheat your oven to 350 F.
Cook for 30 minutes

[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.

[tigerrose]

Thanks for that info I have been wanting to try one just was a little afraid ,looks like nice white meat I'll do it.

[Richy B]

Maybe if we can find enough people who will eat them, we'll thin the herd!

YUM YUM EAT'UM UP!

I'm game to try it!

[River Rat]

These are truly desperate times.