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# Yup, I've never cooked with it before
although being of the dogfish family, it will probably need some really high heat treatment and a bundle of other flavours to make it palatable...
(, Tue 19 Jul 2005, 12:31, archived)
# it shouldn't be too overpowering
I've used it in a Fisherman's Pie and Seafood Lasagne before, its quite similar to Cod
(, 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...
(, Tue 19 Jul 2005, 12:47, archived)