Found throughout the Brazilian shoreline and also in several countries around the world, the name Dogfish (Cação) is attributed to small sharks from several species, such as the Blue Shark, one of the most common and abundant in nature.
When served as fillets, the cut is done with approximately 2cm in thickness and always perpendicular to the spine.
Its meat is very soft and delicate, with a cartilaginous structure and no bones, perfect for boiling or roasting.
Dogfish is rich is protein, phosphorus and B vitamins and, curiously, over half of its structured is comprised of water, thus its preparation must be started before thawing to preserve its nutrient properties.
500g, 800g, 1kg
