Though widely eaten in the Mediterranean, the dogfish is commercially worthless in the UK, and we attribute much of this to the difficulty in processing the tough, abrasive skin. We stress that our fishers don’t actively target dogfish, but if they catch them, we pay a fair price for them, and painstakingly process each one by hand, to create a nutritious and delicious fillet of fish.
World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involvin
Minimum 4 days
|of which saturates||0.7g|
Deep fried in beer batter has to be the way to go in the UK – ‘rock salmon’ was once a firm favourite in every chippy. Because of its delicious cartilage (shark cartilage is said to reduce symptoms of painful joint conditions, especially arthritis), dogfish also work really well in fish stews or chowder, with the cartilage creating a gelatinous liquid, and the flesh remaining firm and meaty. Diced in kebabs on the summer BBQ also works really well.
We provide the ability for the fishers to land, process and sell their own fish, offering full traceability through the supply