Written By Gary Hynes Edibles / One ingredient Sep 22, 2011 Spiny dogfish makes history as first sustainable shark fishery SHARE VIA: Facebook Twitter Pinterest It takes strength to skin a dogfish. Chef Dan Hayes shows how it's done. Photo by P. Bagi Chef Dan Hayes at The London Chef Dan Hayes has fish cred. He earned that cred by working for some of the top seafood chefs (Rick Stein, Mitchell Tonks) in the UK— gutting, scaling, skinning and cooking every known and obscure fish that was served in their London restaurants. And now Hayes is campaigning to put all the wasted fish, unintentionally caught as bycatch in the BC commercial and sport fisheries, to better use. Specifically, he is talking about the unloved dogfish, a particularly nasty-looking, difficult-to-breakdown, small shark found in west coast waters. “Until the methods of fishing are improved, dogfish will continue to be caught and discarded as trash. They can’t be thrown back. So I say, let’s use them.” Says Hayes, “If you want to look at sustainability, people will look at dogfish and see it’s black-listed because it’s susceptible to over-fishing, but the fact is these fish are already being caught in the commercial fishery and are dead. Until the methods of fishing are improved, dogfish will continue to be caught and discarded as trash. They can’t be thrown back. So I say, let’s use them.” “it’s really, really good. It’s an excellent fish.” British Columbians aren’t eating all these dogfish and Hayes has an idea as to why. “It’s not an easy fish to deal with. Possibly, one of the main reasons that dogfish isn’t utilized is it’s not salmon, it’s not halibut—you can’t just slap it on a grill. It’s quite hard to prepare. You have to skin it and peel it, but once you get there, you’re fine.” In the UK, dogfish is known as Huss or Rock Salmon. They are often used in fish ‘n’ chips. “It stays very moist,” says Hayes, “while halibut can dry out during frying.” I watch as Hayes demonstrates how to clean and prepare dogfish. Although tricky to work with (“you need to know its anatomy”), once the fillets are prepped you have a beautiful, fresh fish that resembles a long, white with an almost pinkish tinge, eel. Hayes is cooking two of his favourite recipes using dogfish for me—the first is his take on a British-style fish fry; the other is an Italian-inspired, dogfish osso buco. When I taste the results, I’m impressed. The fish is delicious—soft, delicate and moist—and I’m amazed we don’t eat more of it. “I think the important thing to remember about using dogfish is we aren’t cubing up rubbish and trying to make the most of it; it’s really, really good. It’s an excellent fish.” • Buy it at Satellite Fish Co Ltd – 2550 Beacon Ave, Sidney, BC, 250-656-2642. Call ahead to find out when the boats are coming in. Or watch the London Chef website for upcoming classes. Dogfish Osso Buco ChefscookingdogfishEdiblesschoolsshark SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Recipes January 27, 2015 Winter Recipes from Local Chefs’ Cookbooks <li></li> During the winter season I am always on the lookout for new recipes. It’s the time of year for hosting and enjoying dinner ... Read More Recipes January 14, 2015 Croissants, a.k.a., another very long recipe for people who love baking challenges I spent a few weeks in Cannes once, living in an apartment over a croissant shop. In the evening I would go down and put in order for the next day ... Read More Good For You January 13, 2015 Good For You: Hippie Cookies As a nutritionist, I am not an advocate of the Raw Food Diet. I find many of its tenets are based on misconceptions about human nutrition and I feel ... Read More Recipes January 12, 2015 Crock Pot Cooking: Mum’s Vegetarian Boston Baked Beans One of my earliest memories about food is my mother’s vegetarian baked beans. She had this great ceramic pot that would come piping hot out of the ... Read More Restaurants / Top 5 / Victoria January 8, 2015 On the Menu: Winter Dinners During the cold months we crave hearty, comfort foods to ward off the chill and satisfy the soul. EAT asked a few local chefs for some suggestions on ... Read More Victoria January 5, 2015 Let the Voting Begin!! 2015 Victoria Exceptional Eats! Food & Drink Awards After letting the scene steep and flourish for a couple of years, we’re back with the 5th ... Read More Comments are closed.