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Spineys *PIC*

Posted By: King
Date: Tuesday, 12-7-10, at 8:40 p.m.

In Response To: Re: SNOW! (diver)

Just so you'll know it has a spine on its second dorsal fin something like a catfish fin. You have to grab the shark by the throat on the belly side to avoid getting stuck in the arm or leg with the spine. The sharks can get big 3+ feet and are edible, no size or bag limit on dogfish. British make fish and chips out of them, I think it's the female spineys.

If you like shark I would recommend filleting it to the tail leaving the skin attached to the tail then fillet the meat off the skin starting at the tail and trim off what skin was missed on the fillet. Soak the fillets in salt water to remove blood and then marinate them for a few hours to get rid of the sharky taste.

This one will make a turd taste good.....

Sugar Creek Marinated Tuna

tuna, sliced thin
Italian salad dressing (Golden Italian)
Teriyaki sauce, enough to color the dressing
(a ratio of 2 parts dressing to 1 part Teriyaki sauce works well)

Marinate tuna several hours or overnight. Broil or grill.

Cover with a lemon juice / butter sauce.

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Messages In This Thread

SNOW! -- hookem -- Sunday, 12-5-10, at 6:47 a.m.
Re: SNOW! -- diver531 -- Sunday, 12-5-10, at 11:51 a.m.
Re: SNOW! -- jlmann -- Sunday, 12-5-10, at 7:40 p.m.
Re: SNOW! -- bluetic -- Monday, 12-6-10, at 9:10 a.m.
Re: SNOW! -- diver -- Tuesday, 12-7-10, at 10:54 a.m.
Re: SNOW! -- Adam -- Tuesday, 12-7-10, at 6:30 p.m.
Re: SNOW! -- diver -- Wednesday, 12-8-10, at 8:09 a.m.
Re: SNOW! -- King -- Wednesday, 12-8-10, at 7:52 p.m.
Re: SNOW! -- jlmann -- Thursday, 12-9-10, at 8:33 a.m.
Re: SNOW! -- diver -- Thursday, 12-9-10, at 10:02 a.m.
Re: SNOW! -- King -- Thursday, 12-16-10, at 6:46 p.m.
Spineys *PIC* -- King -- Tuesday, 12-7-10, at 8:40 p.m.
Re: SNOW! -- King -- Sunday, 12-5-10, at 9:29 p.m.
Re: SNOW! -- tom -- Monday, 12-6-10, at 1:27 p.m.

 

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