Dogfish

Galeus melastomus

The dogfish, also known as whiting or marine pike, is a species of shark of the family Scyliorhinidae that inhabits the temperate and cold waters of the Atlantic and Mediterranean oceans.

It is an elongated, slender fish with a small head and a large mouth equipped with numerous small, pointed teeth. Its body is grayish brown with darker spots and stripes, which allows it to camouflage itself on the seabed and go unnoticed by its prey and predators.

The dogfish is a demersal fish, which means that it inhabits shallow sea bottoms, and is a nocturnal species that feeds mainly on crustaceans, cephalopods and small fish.

Despite their commercial importance, some dogfish populations have declined due to overfishing and marine habitat degradation. Therefore, it is important to adopt sustainable fishing practices and conservation measures to ensure the preservation of this species and the marine ecosystems it inhabits.

How to Eat

Dogfish meat is white, firm and has a mild and delicate flavor. Although it is not as highly valued as other fish, it is a good option to include in the diet thanks to its low fat content and high nutritional value.

Dogfish meat is rich in high quality proteins, omega-3 fatty acids, vitamins B6 and B12, iron and zinc, making it an excellent choice for a healthy and balanced diet.

In gastronomy, dogfish meat is mainly used to prepare soups, stews, casseroles and other traditional Mediterranean dishes.