Sharks have a totally different metabolism than boney fish, and the down side of eating them is--if they are not treated right--they have an ammonia taste. It's important to bleed them quick (tail or gill cut) and throw them on ice right away. Then I just filet them, carve out the red part, and soak them in milk to counteract any remnant acid taste. They are good, but I don't think they are as good as some other sharks (e.g. blacktips). The lack of bones is very cool. You can fry them like fish and chips and they are fine. They have a slight tang compared to other fish, but its very similar to a slight bit of lemon and is not offensive. This species is commercially fished all over the world and considered highly desireable most places. Spurdog is the English term for these guys. It's also interesting that they are long-lived--a mature dogfish could easily be as old are you are. My son likes to catch and eat these more than salmon (probably because we seem to be able to troll for hours with no action). Tight lines.