Rock salmon is a delicious and rather under-appreciated fish. It is known by a few names including Huss and dogfish. Rock salmon refers to a group of fish that includes smooth-hound, dogfish and bull huss. 
Rock salmon is starting to make a comeback to our plates after many years of relative obscurity. This is great news as it is a truly undervalued fish to eat. It can be prepared on the bone or as fillets. You can treat it in a similar way to salmon or cod. We particularly love it as an alternative to haddock or cod in fish and chips. Or you can level it up by baking it with a herby crust as we have done in this recipe. 
Tristan often catches lots of rock salmon as you may have seen in his videos, but this fantastic fish is often overlooked. There are some species of dogfish or small shark that Tristan has to return to the sea as they are classified as at risk of overfishing. But the varieties he lands to sell as rock salmon are all available in abundance in the English Channel. 


From the Adela 

2x rock salmon portions – approx. 750g (enough for 4 people) 

Other ingredients 

100g breadcrumbs 
Grated zest of 1 lemon 
50g grated parmesan 
2 tbsp chopped parsley 
2 tbsp chopped dill 
2 tbsp chives 
1 clove garlic, crushed finely 
20g butter 
Salt and pepper 

Cooking the rock salmon 

Heat the oven to 200C/180C Fan/Gas 6. 
Fillet the rock salmon if not already completed. There is a central bone that needs to be removed. This recipe can be cooked on the bone but most people prefer to remove the bones before. 
Mix together the herbs, garlic and butter, beating the butter until soft as you mix. 
Stir in the breadcrumbs, lemon zest and parmesan, and season with salt and pepper. 
Put the fish on a baking sheet and spread the breadcrumb mixture over the fish, pressing gently so there is good contact between the fish and the mixture. 
Bake in the oven for 10–15 minutes until the flesh becomes opaque and flakes easily. 
Serve with new potatoes and seasonal greens. 
Cheers ‘N’ Garn 
Tagged as: rock salmon
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