They serve tollos, sun-dried strips of dogfish, with a red mojo sauce and wrinkly potatoes. the pet-trade industry and favored by Asian fish markets for its delicate flesh. In my travels, the only restaurants that have the lesser spotted dogfish on the menu have been in the Canary Islands. Snakeheads may be confused with our native bowfin (dogfish) or burbot. Most recipes for fish in the UK concentrate on the popular varieties that are on our restaurant menus. Rather disgustingly, techniques for tanning the skin often involve soaking in urine. In fact, a 1989 microscopic examination of the 1715 ‘Titian’ Stradivarius violin found compelling evidence that dogfish skin had been used to burnish at least one of the ribs. Drying or tanning dogfish skin produces a sandpaper type material which has been used for centuries. Skinned and prepared dogfish Stradivari and Dogfish SkinĪnyone who has had a dogfish twist around a bare arm knows how painful that can be. However, you can eliminate this by either freezing the raw skinned sections or blanching as above. ABSTRACT The effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. Blanching the sections for a while in a pan of simmering water, allows the skin to be peeled away easily.Ĭommon to all the shark family, the flesh can have a slight smell of ammonia. Alternatively cut the fish into sections, after removing the head, fins and innards. It involves a very sharp knife and a pair of pliers. Yours truly with the inevitable dogfish Skinning ItĮasier said than done, dogfish needs skinning prior to cooking.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |