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The Dog fish is a common shark growing to about three feet and weighing between 7 to 20 pounds. Found in the Northern parts of both the Atlantic and Pacific Oceans, dogfish are available year round. Most of the Northeast harvest is in the summer while the Pacific catches tend to be throughout the year. Dogfish is perhaps most often associated with the British favorite known as "fish and chips," in which it is flour-dredged and fried. Fillets are also delicious baked, poached, sautéed, or broiled. They can also be cut into cubes for stews or chowders (the firm meat does not easily flake and disintegrate). When handled properly the flavor of the flesh is sweet while the texture is firm and chewy with a high oil content. As with all sharks the Dogfish is an elasmobranches, which means they excrete urea through their skin. This means they must be bled immediately after harvest to avoid the urea settling in the tissues and causing an ammonia taste and smell. Because of the potential for urea build up fresh dogfish has a short shelf life.
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