Hi Gypsy ... NO, NO, NO. The Calzone is a different rock fish totally, IF I'm correct. I used to rock fish down there in the Northern California coast and we caught all kinds of strange kritters. The Calzone was quite prized and was delicous.

And, as to DOGFISH. Nobody has larger dogfish than we do here in the Puget Sound area ... up to four and a half feet. I grew up catching and disposing of them. And yes, they are a shark. About 20 years ago, some idiot living in this area published a book of dogfish recipes. The reason that they smell so strongly of ammonia is that this animal exudes it's urine through it's skin. His suggestion was to fillet the meat and soak it for 24 hours in milk. All that resulted in was a whole bunch of evil smelling milk and inedible fish.

However, I have read that the Brits do somehow prepare and serve dogfish as their standard fare for what we Americans "Fish and Chips."

I'd love it if someone could educate me, realizing that it might be a daunting task, as to the method of making dogfish edible.

CHEERS, Bob(deckman)Nelson