The dogfish in the Moroccan kitchen

The cuisine in Morocco is rich in fish dishes. The dogfish is very used, a species of small shark, very common along the Mediterranean coast, which reaches a length of 75/80 cm.

The dogfish is marketed without head and without skin, so the only element to be able to evaluate the freshness is the pink color and the elasticity of its meat. It is a fish rich in omega 3, very easy to eat due to the absence of spines and the presence of only one central cartilage.

Few simple ingredients can make this species a real delicacy. After cleaning the fish, boil it in water, along with the peas, for about 15 minutes. Then, in the tajine, there is the particular terracotta container used in many Mediterranean countries, along with parsley, tomatoes, spices and olive oil and is left to cook. According to the tastes you can also add slices of lemon and red peppers.