Super lookin' dogfish, Lucas! Man, you guys have probably already ate the new state record without realizing it.

Thanks for the recipe. It looks kind of similar to one that my mother used to make, but I'm not sure if she used Italian dressing. And I don't think that she used buttermilk either. I'll have to give it a try.

I've always enjoyed fresh dogfish fish filets that are cooked just straight up in a frying pan in a little bit of bacon grease. With a dash of salt & peper and that's it. I know that people are more health conscience these days and so they probably want to remove the skin to get rid of the fat or any toxins. But personally I don't mind if the skin is on. It crisps up real nice and has a great flavor in my opinion.

I've never tried using bluegill chunks before. Thanks for the tip.