"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Terrorist Killer wrote:
> >>
> >>>On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> > wrote:
> >>>
> >>>
> >>>
> >>>>It's a tasty enough fish that I'm rather surprised people in your area
> >
> > throw
> >
> >>>>them away.
> >>>>M
> >>>
> >>>
> >>>Thank you Dan and Musashi, I'll have to try it now. The next time they
> >>>run here, I'll catch some and let you know.
> >>>
> >>>Yes, if fisherman here catch salt water catfish or Spanish macks, they
> >>>cuss like crazy, kill the fish and throw it back in the water. That's
> >>>why I've never tried one.
> >>
> >>I've always hated that practice of killing the by-catch. My last deep
sea
> >>trip, they killed all the dogfish we caught. I understand why they do
it,
> >>just don't agree.
> >>
> >>We catch a lot of skates around here, and I knew some guy who would kill
> >>them too. But its not like you keep catching the same one 10 minutes
> >
> > later.
> >
> >>I might eat the skate if I knew how to prepare it.
> >
> > Skate is a fantastic eating fish.
> > Next time you get a hold of one (or more) cut off the wings, then poach
them
> > (the wings).
> > In a saucepan, brown some butter with capers.
> > When the skate wings are done, the skin on both sides will peel off
easily.
> > Pour the Butter sauce over the white scallopy meat and enjoy. You pull
the
> > meat off both
> > sides the flat cartilage "bone". Try it once and you will be hooked.
> > For a more detailed recipe you can google up any recipe for Raie au
buerre
> > blanc.
>
> Thanks! I have heard people say how good skate wing is, poor man
scallops.
> I think I had it Chinese whole fried style before and it was good. I will
> definately try this one the next one I catch. Seems real easy to prepare.
>
> > Dogfish are a different story. Although you can eat them, you'd have to
be
> > able to dress them
> > out onboard because like many sharks their flesh starts tasting like
amonia
> > pretty quickly.
> > I'd imagine their meat to be similar to the English "Tope" a small shark
> > often used as a cheap
> > substutuite for Cod in making "Fish & Chips" in England, ie; if you deep
fry
> > them no one
> > can tll what they are.
>
> Not sure I'd want to try and clean one. I guess the reason they killed
them was
> because you catch the same one over and over again.. and its easier than
moving
> the boat to a new spot.
>

Dogfish school up in pretty big numbers. I remember diving among them off
Long Island
and having them come up so close to my face I'd smack them on the nose with
my fist.
One of reasons they are hated so much on party boats is their habit of
swimming on a horizontal
plane when hooked. They do "figure 8's" which, if hooked from a party boat
is guaranteed to snag several
people's lines. Hence, the mates on board, who now have to untangle 4
people's lines hate them with
a vengance. Personally, I'm not sure if killing each one caught is all that
effective, unless you were going to
wipe out a hundred or so. Besides, as a fisherman (and a avid fish eater)
I'm not partial to the idea of
killing them wastefully.

> > Around the NY area, we throw away Sea Robins like they are garbage.
> > In Japan and in France and in many parts of the world they are a prized
food
> > fish.
>
> Which part of the Sea Robin is used? Tail meat or liver?
>

Just the tail meat as far as I know.

Musashi