November through May
1-2 KG, 2-3 KG, 3 KG+
Also Known As
Spiny dogfish 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, which turns brown when cooked. The rest of the meat remains white when cooked.
Dogfish meat should have a faintly sweet smell and, although a slight metallic odor is acceptable, it should not smell like ammonia. Sharks lack a traditional urinary tract, so they concentrate urea in their blood and excrete it through their skin. As soon as a dogfish is caught, it must be gutted, bled, and chilled. Otherwise, the urea remains in the flesh (evidenced by an ammonia smell within 24 hours).
Shark is a low-fat source of protein and is high in selenium and vitamins B6 and B12. Shark may contain amounts of methylmercury in excess of the FDA’s recommended limit for nursing moms, moms-to-be, and young children.