How do I cook dogfish?
Trying out a new recipe can be difficult, even daunting for the most experienced chef. One of the things we work toward at the Fishermen's Alliance is to educate and encourage people to try a new seafood species in their every day meals. Learn more about spiny dogfish in this informational piece.
We have partnered up with well-known chefs to bring you some options for preparing the seafood caught straight from the Cape Cod waters. This recipe was featured in the August edition of Cape Cod Life magazine with dogfish fisherman John Our, F/V Miss Fitz.
Chatham Fish Tacos by Jonathan Haffmans of VERS in Chatham, Mass.
- 1 lb. of fresh Cape Shark (spiny dogfish), filleted and cut into 2 oz. pieces
- Southwestern spice rub mixture (Mix together: 2/3 cup ancho chili powder; 1/3 cup Spanish paprika; 1/3 cup salt;1/3 cup cumin powder; 1/2 cup onion powder; 1/2 cup garlic powder; 1/4 cup oregano powder; 1 Tbsp. chili powder)
- Fresh white cabbage, shredded thin
- Homemade corn tortillas
- Chipotle mayo
- Charred salsa
Season the Cape Shark pieces with southwestern rub, set aside.
Make the gluten-free white corn tortillas:
- 2 cups white masa flour
- 1 1/8 cup water
- Mix white masa with water to make a smooth paste. Form round small tortilla pancakes with tortilla press. Bake for 20-30 seconds on each side on a flat service (pancake griddle / sauté pan). Set aside.
Make the chipotle mayo:
- 1/2 cup mayonnaise
- 1 Tbsp. chipotle paste
- 1 Tbsp. freshly squeezed lime juice
- 2 cloves roasted garlic, pressed
- Whisk together mayonnaise, chipotle paste, lime juice and garlic; set aside.
Make the charred salsa:
- 1 fresh charred pineapple, diced
- 1 fresh mango, diced
- 1 Tbsp. chopped cilantro
- 2 Tbsp. salsa glaze
- Mix diced charred pineapple, cilantro and mango with salsa glaze; season to taste with salt.
For the salsa glaze: Combine 1 liter apple juice, 250 ml rice vinegar, 1 minced onion; 1 Tbsp. green peppercorns (no brine). Reduce all ingredients by 50 % and strain.
Heat vegetable oil in a sauté pan. Add Cape shark and cook, flipping once, until golden brown, about 2 -3 minutes per side.
To serve, put a small amount of white cabbage in each tortilla. Place sautéed fish on top. Spoon pineapple-mango salsa on top, drizzle with chipotle mayo and enjoy!
If you are in Chatham, feel free to stop by our headquarters at 1566 Main St. Chatham, MA 02633 and grab a few of the other recipe cards we have in our entry way.