Spiny dogfish meat has a sweet, mild flavor and a higher oil content than mako or other sharks. It has a flaky yet firm texture. The raw meat is white. The outer flesh can have a reddish color. If not cut away, the reddish portion turns brown when cooked. The rest of the meat cooks up white. The oil content helps keep the flesh moist.Dogfish meat should have a faintly sweet smell; although a slight metallic odor is acceptable, an ammonia taint is not.
Creative cooking suggestions and preparations will increase customers’ willingness to try this versatile species. You can deep fry spiny dogfish, as the British do for fish and chips, but don’t stop there. Use cubed meat for kebabs or in stir fries. Dogfish smokes nicely because of its oily flesh. The fins can be used in shark-fin soup, and the firm meat makes an ideal chowder ingredient.
Canada, Iceland, Norway, UK, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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