Quote:
Originally Posted by o'man
the cookbook "the joy of cooking" has a fish & chips recipe and recommends using dogfish. It's a delicious recipe.
Don't need to bleed. Just wack em on the head to stop the squirming and filet them right after catching. Put in a bag on ice. No problem leaving the skin on and slicing it off at the end of the day on the water. Cut off the belly flaps too.
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author treacher fish & chips grew up on it till they were no longer allowed to use dog fish,,go figure it was delicious
