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andiroo
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Joined: Sep 06, 2008
Posts: 167
Location: Ramsgate

PostPosted: Sun Oct 19, 2008 6:28 pm Reply with quote Back to top

Hi all

What is the best way to skin a doggie?

also any decent recipies out there?

andi
 
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h4ppy-chris
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Joined: Sep 14, 2008
Posts: 420
Location: Burnley

PostPosted: Sun Oct 19, 2008 7:28 pm Reply with quote Back to top

have a look at this
http://www.youtube.com/watch?v=dye0aK4FG6A
 
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skuffa
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Joined: Nov 03, 2008
Posts: 280
Location: Hamworthy, Poole

PostPosted: Fri Nov 28, 2008 10:03 pm Reply with quote Back to top

Hammer a nail through the head into a wooden board, score the skin around the head and rip downwards toward the tail from the dorsal fin..
 
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bispham_lad
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Joined: Sep 30, 2008
Posts: 80
Location: Bispham, Blackpool

PostPosted: Wed Dec 03, 2008 12:28 am Reply with quote Back to top

Hi Andy, the way i do it is to put some boiling water in to a baking dish and place the doggy in for about 30 seconds & the skin just rubs off like sand. Est
 
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SAXONLION
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Joined: Dec 06, 2008
Posts: 24
Location: Blackpool, Lancashire

PostPosted: Tue Dec 09, 2008 2:51 am Reply with quote Back to top

Watch the video above..it it made to look so easy..lol...
In my VAST experience in cooking fish ...You have to skin them before they die ASAP
Sorry BisphamLad but NEVER use hot water...
As you know its a member of the Shark family..and they have a lot of Ammonia in the skin....If you use hot water your gonna end up with a ruined piece of stinky fish flesh.
As far as i know the best way to cook Doggie is to roast it with some Med Veg or Pan fry or Grill...No point in putting it into a wet recipe as it just breaks down to nothing. Dry or Hot and fast thats the best way.
 
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hagwag
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Joined: Jul 15, 2008
Posts: 63
Location: Caerphilly

PostPosted: Thu Feb 26, 2009 11:09 am Reply with quote Back to top

andiroo wrote:
Hi all

What is the best way to skin a doggie?

also any decent recipies out there?

andi


pliers and lots of effort!

If eating best way to cook is chunk it then dunk in a flour/cayenne pepper mix and fry.

Doesn't really taste of much unless it's a little old or been skinned a fair bit after it's killed. Then it's gross!
 
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ciderfisher
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Joined: Jun 25, 2008
Posts: 47
Location: Peasmarsh, East Sussex

PostPosted: Sun Mar 22, 2009 1:53 pm Reply with quote Back to top

After loosing half the skin on my thumbs crying and trying to pull the skin off using pliers I decided to use the boiling water method.

Remove the Fins, pour the boiling water over the fish quickly so as not to cook the fish suprise. Then run the edge of a knife over the skin and watch it fall away easily. Wash off the remnants of the skin and cook straight away. happy

I had no problems with Ammonia from the skin at all. So much easier than crucifying the poor fish. big grin
 
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sniggle
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Joined: Mar 24, 2008
Posts: 739
Location: mid-hants

PostPosted: Sun Mar 22, 2009 4:55 pm Reply with quote Back to top

You can also cut all the belly, fins and guts out ( tail to gills) then fillet as you would a mackerel and skin with the knife. Only worth doing on large dogfish or the fillets are too thin and keep a sharpening stone handy as this method blunts the knife really quickly.
 
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richcherr
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Joined: Apr 12, 2009
Posts: 5
Location: Birmingham

PostPosted: Mon Apr 13, 2009 11:48 am Reply with quote Back to top

hello,

all the skinning techniques quoted should work but i would use the pliers and nail technique myself (like skinning a freshwater eel). dogfish really does taste good i think and because of the lack of bones its a good way to get kids eating fish. i like to curry it myself (any type of indian curry or thai curry). any monkfish recipe should work also. make sure you trim off any membrane left after the skinning like a butcher (ask one) would 'silver trim' a beef, pork or lamb fillet to remove sinew. this removes the membrane that causes the flesh to curl and tighten when cooking. like a steak always cut the fish against the grain. you can also 'bat' the cut sections of the fillet with a steak hammer, or the flat side of a cleaver to tenderise if you want to flash fry flesh.

all the best

rich.c
 
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andy1_i
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Joined: Aug 02, 2008
Posts: 1839
Location: lowestoft,suffolk

PostPosted: Mon Apr 20, 2009 11:43 am Reply with quote Back to top

Ok ive done the nail in the head bit,found that a stanley knife is best for cutting skin,ok finned and skinned even filleted off central bone,got some very nice fillets,its the "silver trim"all i done was run up the sides of doggy and just cut said offending sinews and bits,is there an easier way,cos my way is a pain in the bum
 
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richcherr
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Joined: Apr 12, 2009
Posts: 5
Location: Birmingham

PostPosted: Mon Apr 20, 2009 11:55 am Reply with quote Back to top

hello andy,

its just a knife skills issue mate, will get easier with time. its a bit difficult to explain online. theres another ex-chef on here that will tell you the same. you have done all the hard work now and have some prime flesh similar to monksh that would have cost you a fortune in the shops. there is a bloke on here, on one of the seafood recipe threads who has done some video demonstrations and given the link in one of his threads.

can you let me know how the cooking goes, what are you intending to cook?

cheers

rich.c
 
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fishmad
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Joined: Aug 30, 2007
Posts: 183
Location: burntwood (west midlands)

PostPosted: Mon Apr 16, 2012 5:30 pm Reply with quote Back to top

I use the nail through the head trick dry the skin out and wrap around a small piece of wood just as good as any shop bought sandpaper happy
 
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