We were out fishing for flounder today (Wednesday), but couldn't keep the dogfish off our squid (ocean tube squid). I read the regs regarding spiny dogfish, but didn't seem to mention about recreational fisherman--all the stuff seemed to be about comm. quotas.

Is it illegal to posess dogfish, if not, do they fall under the "small shark" measurement restriction? I have heard shark belly is excellent flounder bait, and I was tempted, but didn't want to be on the wrong side of the law. The ones we caught were 36-48".

No flounder for us, by the way. We fished from 7:30- 11, then it got too rough. Fished the bend, 3rd island. No hits but the sharks.

Are you sure they were Spiny Dogfish and not Smooth Dogfish? I usually catch alot of Smooth Dogfish when flounder fishing. Spiny are dark gray to brown in color with white dots and have a spine in front of each dorsal fin (2 dorsal fins). 1st dorsal fin is larger then 2nd. Smooth Dogfish are gray with no spines and the two dorsal fins are close in size. Up in Jersey we used to use smooth dogfish belly for bait all the time. The skin is very tough so it stays on. In Jersey they call em Sandsharks.

No regs on Smooth Dogfish, not sure about Spiny but I think there is only a commercial quota and not a recreational. I have heard of people eating SPiny but never heard of anyone eating Smooth Dogfish.

Glad to hear that you got some pullage. I did boat maintenance yesterday afternoon and I'm hoping to get out this weekend.

Im guessing Spiney if it spiked him 6 inches from the Elbow.

Definitely spiny. Dark brown in color with light spots and barbs at both dorsal fins (OUCH).

there isn't any regulations for spiney or smooth Dogfish.

I have never eaten one but have been doing some research and asking around. Her is what I have learned: You can eat them. In fact, they are used in some areas of Great Britain as the fish in "Fish and Chips". A local tackle shop owner told me the meat is fairly mild if you take care to process them properly. He said the most important part is to bleed them out immediately (i.e. before putting into the cooler or fish box). He told me to tie a rope to the tail and cut from gill to gill...them hang overboard in the water while you continue to fish. Before heading in, lose the head and gut it out. Not so sure all of this is legal, so check the regs.

Big Disclaimer: I have not tried this so I can't vouch for how good it is.

--Brett

They are Strong for the American pallet, Europeans like oily fishy strong fish.I tried one on the grill it ended up being Cat Food.Black Tip & Mako are really good.

After confirming regs, we kept 2 dogsharks on the last trip out. (no barbs in the arm or cuts this time!!)

Bled immediately and gutted shortly afterwords. Got home and skinned, not an easy task. the meat was white and firm and no smell--not even fishy. Broiled the steaks and they were pretty good--not very flavorful, but certainly not strong or oily. Flaky white meat. Palatable, but not nearly as good as striper or flounder. Prob. in the cat. of croaker. Next time, they are going back in the drink for me--too much work to clean and not tasty enough to justify the effort--just my opinion.

Thanks for the info. I think I will be throwing them back into the drink unless I am deperate for fish. I have been told that the key is the bleeding and gutting early. Have been told that they urinate wwhile in the cooler (defense mechanism) and it soaks through their skin causing the strong flavor.

--Brett

Actually Sharks maintain high levels of Urea in their bodily fluids for osmonic regulation, basically to deal with living in saltwater, if not all the fluid in their bodies would rush out into the surronding seawater. This is probably what causes the off taste and why bleeding them is important. Bony fish (stripers, etc) deal with this water loss by drinking large amounts of water to offset the loss from osmosis.

I agree with you that they are to much trouble. I am not that much of a meat fisherman where I have to bring home dinner every time. I just throw them back.

Thats what I was talking about I Cooked some Shark and it had a Cat Urine Smell that I couldnt get past,but My friends Cat Loved it.I hear that soaking in Milk takes it away but I havent done that yet.I bet it would be good in the Smoker.