Fishin' Impossible - Kayak Angler Magazine

Heyyyy Allen, I just picked up my first magazine with a nice picture and an article of you on page 12! 

Now, tell us,...did you cook up that Salmon shark and what did it taste like?

For those of you that haven't seen it, get it at your newsstand ASAP as it sellout fast!

VP

Got mine by subscription yesterday....there's talk of it becoming more than a yearly pub

ok i'll bite.. where am i s'posed ta sign up?? the website by the same name doesnt seem to be doing that well

Hey, VP.

I've sampled the salmon shark a couple of times (and so has my daughter) and it's pretty darn good. Much better than the dogfish  I tried, years ago.

Pisco, how did you cook up your dogfish?  Interesting you mention that because I was wondering myself whether I should try eating those thing.

I read on one of the website that you're suppose to kill it, skin it as soon as it's dead.  Why? because once the dogfish is dead, it quickly releases amonia which makes the flesh taste gross.  However, having said that...once you decide to cook it, deep fry it in Beer Batter?  LOL...

I'll let you know what it taste like as soon as I catch one!

VP

ok i'll bite.. where am i s'posed ta sign up?? the website by the same name doesnt seem to be doing that well

Did you try it at this website?

https://www.rapidmedia.com/index.php?ff_name=ka_us_subscription&option=com_facileforms&Itemid=987

Hope that works, if not, you can also subscribe online and it cost even less.  I think $10

VP

thanx...

Got mine by subscription yesterday....there's talk of it becoming more than a yearly pub

They'll have another issue out later this summer, so it is already twice yearly.  I suspect they'll do even more next year.

-Allen

Sharks do have urea in their blood, and it can cause the meat to taste of ammonia. Bleeding well, and soaking the meat in milk helps a lot. (I think this is what Allen did with his salmon shark.)

I didn't prepare the dogfish- it was in a variety of samples at the UW School of Fisheries. The students were trying to come up with some kind of processing that would make them attractive to the American public. This was in the late 70s, and halibut cheeks were going for $2.99/lb. I don't think they convinced any of us. I have heard that the English use primarily dogfish for their fish and chips, but I don't know for sure if that's true.