Barbecued huss with runner beans recipe

Huss is a catch-all name for most species of dogfish and catsharks. It’s known in fish and chip shops as rock salmon (or simply ‘rock’) but fishermen have always called it dogfish. Like eels, huss have only one spinal bone so they’re very easy to eat. 

Depending on the thickness of the fish, you can split it down the middle as I have here to cut down on cooking time. Or you could ask your fishmonger to fillet it for you, in which case reduce the cooking time by 2 minutes per side. If you can’t get hold of huss, try monkfish instead.