Dogfish is one of those species often referred to as worthless by fisherman, so when my daughter caught one recently I tweeted (@seafoodreview) for recipes. Fish at 85 Cardiff (@fishat85) offered the fish & chip 'classic' - deep fried in batter and also suggested fish curry. Of course you must skin and then fillet the fish first which is a great way to blunt your knives as dogfish skin is so tough having hundreds of backwards pointing dermodenticles (skin teeth). It is a firm fish which holds together well in curries, stews or bouillabaisse. In my opinion it must be very fresh as the flesh degrades quickly and the flavour becomes too strong.
