Overview
Dogfish commonly refers to spiny dogfish (Atlantic: Squalus acanthias; Pacific: Squalus suckleyi). In the UK you may see it sold as “huss” or historically “rock salmon,” and in France as “saumonette.”[1] The meat is firm, boneless, and popular fried or in stews. Proper handling (bleeding, skinning, icing) is key to top flavor.
Stock status and sustainability vary by region. In recent assessments, U.S. Atlantic and Gulf of Maine spiny dogfish stocks have been found not overfished and not subject to overfishing, while some Northeast Atlantic populations have been assessed as depleted or endangered. Always consult regional fishery or seafood guides if sustainability is a concern.[1]
Fishing regulations (where to check)
Always verify the latest rules before fishing. Many rules change during the season via emergency notices or in-season updates. The links below jump directly to official pages; always confirm state vs. federal waters, gear rules, and current open/closed seasons.[2]
Oregon (Recreational)
Atlantic (Commercial & Management)
- NOAA: 2025 Atlantic spiny dogfish specifications
- NOAA bulletin (quota & trip limit details)
- ASMFC species & quota information
For Atlantic commercial fisheries, quotas, trip limits, and other measures are set cooperatively by NOAA Fisheries, federal fishery management councils, and the Atlantic States Marine Fisheries Commission; the links above point to current 2025 specifications and bulletins.[3]
Notes: Recreational limits vary by state; commercial trip limits and quotas are set federally and by states. Always confirm whether rules apply to state vs. federal waters and whether shark-specific rules (for example, fin-attachment rules) apply to dogfish.
Processing & handling (step-by-step)
- Dispatch humanely and bleed immediately (cut gills). Keep the fish in a chilled seawater-ice slurry.
- Head & gut promptly. Rinse the body cavity with clean water.
- Skin before storage. Dogfish skin peels easily once started behind the head; pliers help. (Some use a brief scald to loosen.)
- Remove the two loins. Run the knife along the cartilage backbone and remove the boneless loins. Trim any dark tissue.
- Rinse, chill, and optionally soak fillets in milk or lightly salted water for 30–60 minutes before cooking.
- Keep cold (≤ 40°F / 4°C) until cooking or freezing.
Why the fuss? Sharks store urea and TMAO in their tissues. Delayed processing can lead to ammonia-like off-odors as urea breaks down. Quick bleeding, skinning, and icing preserves quality and helps avoid strong off-flavors.[5]
Recipes
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Rock Salmon (Dogfish) & Chips
Classic UK-style battered dogfish (“huss”).
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Dogfish Osso Buco & Beer-Batter
Four varied preparations (osso buco-style, beer-battered, burgers, “husspi”).
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Shark Bites with Spicy Remoulade
Includes handling notes: bleed, head/gut, ice slurry, fillet & skin, milk marinade.
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Dogfish Tacos
Featured by NOAA in a “Seriously Useful Seafood Tips” article.
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Maine Sea Grant – Buying & Preparing
Background, seasonality, and prep notes for Atlantic dogfish.
Safety & mercury advisories
As a shark species, dogfish may have higher mercury. For those who are pregnant, may become pregnant, or for young children, follow federal guidance and local advisories:[4]
Check your own state or province’s health department or environment agency for updated local advisories, especially for resident species in urban or industrialized waters.