Spiny dogfish – a small shark, whose area of dwelling – the Black and Japanese seas. The spiny dogfish can be considered a food fish, he is caught commercially to make cod-liver oil of a liver, from tails and the heads – glue, and from meat – a set of delicious dishes.
Spiny dogfish meat, unlike meat of other sharks, doesn't need preprocessing. It is enough to soak of it in cold water within 2-3 hours. Most of all recipes in which shark meat, at Japanese appears. But it is possible to find small sharks dishes and in cookery of the people of Asia, Africa, Europe and Latin America. So, for example, in many countries from a fresh meat of little sharks prepare for a sevicha. For it take 500 g of fresh fillet, 1 cup of the cut paprika, 1 cup of the cut onions, 1/2 cups of the cut cilantro, salt, pepper and, the most important, 1 cup of fresh lemon juice. Fillets cut a small cube by means of two sharply ground chief knives, fill in with fresh juice of a lemon or lime and pickle 24 hours in the fridge. Then marinated meat is mixed with pepper, onions and cilantro, filled with spices and given with crackers.
The best-known shark meat dish – soup from fins. This the Chinesekitchens food which is appreciated not so much taste – frankly speaking, it is almost tasteless – how many for the side effects attributed to it. And here shark steak or a shish kebab – fleshy and fragrant. To make steak of a spiny dogfish, take 2-3 tablespoons of mix of the crushed pepper, 2 steaks of a shark without bones, on 1 tablespoon of creamy and vegetable oil and 2 tablespoons of cognac or brandy. Flay with steaks, rinse them, dry up a kitchen towel and roll in in mix of pepper. In a stewpan heat a desi, add vegetable and fry steaks from 4 to 5 minutes from each party. Season with salt. Move away a spiny dogfish from a frying pan on a warm plate, close a foil and add cognac. Make sauce, having warmed up cognac with the melted cod-liver oil, and water with it fish.
Instead of sauce on alcohol with such steaks it is possible to serve fresh salsa. Make it, for example, having mixed 1 1/2 cups of the mangoes cut in cubes and strawberries. On slow fire in a small pan kindle 1/3 cups of a refiner syrup with the same amount of rice vinegar, add 2 tablespoons of the crushed ginger, put the cut fruit, you boil within 15 minutes, then add 1/2 teaspoons of cardamom and 1 teaspoon of mint. Salsa is ready.