Yup, I've never cooked with it beforealthough being of the dogfish family, it will probably need some really high heat treatment and a bundle of other flavours to make it palatable...
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Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:31,
archived)
it shouldn't be too overpoweringI've used it in a Fisherman's Pie and Seafood Lasagne before, its quite similar to Cod
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twig Save 6 Music,
Tue 19 Jul 2005, 12:40,
archived)
It's not overpowering I'm worried about...but the opposite. I've always found shark-related fish very firm, but always a bit bland...
Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...
(Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...
Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:47,
archived)