pirky Posted September 5, 2009 Report Share Posted September 5, 2009 Can anybody tell me a fools proof way of skinning these little beauties?? I caught one of edible size today and made a right pigs ear of skinning it. I was told years ago to dip it in boiling water for two or three minutes before attempting to skin....this would make it easy !! heh heh !! So much for that theory.....or did I just not do it right ??? After much adoooo......did manage to get a mouthful or two......but what a pullava. ALSO......Does anybody have a better recipe??? I baked in a little milk and just added salt and pepper...and lemon juice after cooking.....OK !! but is there a better way ?? Dave Quote Link to comment Share on other sites More sharing options...
djredrupp Posted September 5, 2009 Report Share Posted September 5, 2009 chop off the fins, chop off the head cut down the fish (so the skin is in 3 - 4 long strips) get pliers PULL PULL MORE PULL MORE AND HARDER PULL AGAIN, MORE AND HARDER.... there you have a beautifully skinned dogfish... have a look on youtube.. just search skinning dogfish Dan Quote Link to comment Share on other sites More sharing options...
Newboy Posted September 5, 2009 Report Share Posted September 5, 2009 If you are gonna use boiling water, 2-3 mins is far too long, I would say 30 second is probably enough if not too much Quote Link to comment Share on other sites More sharing options...
alun j. Posted September 5, 2009 Report Share Posted September 5, 2009 Dave, Give me a reminder before one of the club meetings and I'll bring one along and show you an easy way to fillet and skin a doggie in about 90 secs !! All you need is a decent , sharp knife... and a board. Alun. Quote Link to comment Share on other sites More sharing options...
pirky Posted September 6, 2009 Author Report Share Posted September 6, 2009 Dan....the UTUBE ref was a goodie....when will I ever learn !! thanks. Alun J .....you gotta deal.....Seeing it on u-tube will not compare to a live demo, and if I take a fish to eat I so like to do it justice ...... Dave Quote Link to comment Share on other sites More sharing options...
duncan Posted September 6, 2009 Report Share Posted September 6, 2009 1 really really really sharp knife 1 dogfish fillet the dogfish first remove skin from fillets in the normal (knife) way to cook - cube, seasoned flour, egg, coat with fresh breadcrumbs that were allowed to dry a little then deep or shallow fry. this is of course absolutely no use for street cred and nailing the fish to a board (or telegraph pole) and attacking it with pliers or pincers whist swigging cold beer and watching the barbeque burn out is far more 'manly' Quote Link to comment Share on other sites More sharing options...
great white Posted September 7, 2009 Report Share Posted September 7, 2009 1 really really really sharp knife 1 dogfish fillet the dogfish first remove skin from fillets in the normal (knife) way to cook - cube, seasoned flour, egg, coat with fresh breadcrumbs that were allowed to dry a little then deep or shallow fry. this is of course absolutely no use for street cred and nailing the fish to a board (or telegraph pole) and attacking it with pliers or pincers whist swigging cold beer and watching the barbeque burn out is far more 'manly' Duncan behave man, that does not sound anywhere near hard enough. where will the fun eliment be, no slipping with pliers, doggy rash on skin, swearing as the fishes skin breaks. I have seen several easy ways of doing it, and can do the job a lot better than I once did with nail and pliers but they all seem more tricky than yours Cheers Charlie Quote Link to comment Share on other sites More sharing options...
Jim Posted September 7, 2009 Report Share Posted September 7, 2009 I may even get Jacquie along to watch a " Doggie prep " Masterclass. She's always interested in stuff like that Jim Quote Link to comment Share on other sites More sharing options...
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