What Is Huss? Britain's Original Chip Shop Fish, Explained

If you've ever ordered rock salmon at a traditional British chippy, you've already eaten huss. But this undersung fish deserves far more than a polystyrene tray. It's a genuinely versatile, affordable wild fish with a character all of its own, and it's increasingly finding its way onto restaurant menus and into the kitchens of adventurous home cooks.

What Is Huss?

Huss (Mustelus), also known as rock, rock salmon, or dogfish, is a small wild shark species found throughout the North East Atlantic, including British coastal waters. Despite belonging to the shark family, it eats like a white fish: mild, firm, and sweet. It was historically the most common fish in British chip shops before cod became dominant, and it's currently enjoying a quiet renaissance among chefs and fishmongers who value its affordability, distinctive texture, and capacity to take on robust flavours.

What Does Huss Taste Like?

Huss has a mild, slightly sweet flavour with firm, meaty flesh that holds together well under heat. There's no 'fishy' sharpness to it. It's clean and approachable. The texture is denser than cod or haddock but less intensely meaty than monkfish, sitting somewhere in between: satisfying without being heavy. One thing to note: huss has no traditional bones, only a central cartilage that's easily removed, which makes it particularly appealing for those who find pin-boning fiddly.

How to Cook Huss

Huss suits a wide range of cooking methods and absorbs marinades and sauces particularly well:

Deep-Fried in Batter: The traditional preparation, and still a fine one. A well-made beer batter and proper hot oil give you a proper chippy experience at home.
Pan-Fried: Thick portions sear well in a hot pan. Finish with brown butter, lemon, and capers for a simple but elegant result.
Oven-Roasted: Huss holds its shape beautifully in the oven. Try it with a simple marinade of olive oil, smoked paprika, garlic, and lemon, roasted at 200°C for 15 to 18 minutes.
In a Curry or Tagine: Its robust texture makes it excellent in longer, flavour-rich preparations. It pairs particularly well with harissa, preserved lemon, and North African spicing.
On the Barbecue: Thick portions hold up well on a hot grill. Brush with oil and season well. The flesh takes on smoke beautifully.

Huss vs Cod: What's the Difference?

Cod is flaky, mild, and breaks into large, soft flakes when cooked. Huss is firmer and denser, with a slightly sweeter edge. It doesn't fall apart under heat the way cod does, which makes it better suited to grilling, roasting, and robust sauces. In the batter it performs comparably, arguably better, since it stays moist inside where cod can dry out if overcooked.

A Note on Sustainability

Huss has a mixed sustainability picture. The Marine Conservation Society's Good Fish Guide currently rates wild-caught starry smoothhound from the North East Atlantic as 3 to 4 on its 1-to-5 scale, meaning it's a reasonable choice but with room for improvement, particularly around bycatch and stock data. We source ours through Brixham Fish Market and are honest about its rating, rather than overclaiming. For those looking to broaden their repertoire beyond cod and haddock without paying a premium, huss remains a sensible, characterful option.

Fresh from British Waters, Delivered to You

Our Wild Huss is sourced through Brixham Fish Market, landed fresh from the South West coast. It's supplied skinned, with the option to have the bone and cartilage removed before delivery. Prepared to order by our fishmongers, with nothing sitting in stock, and sent out fresh on your chosen delivery day. Always fresh and never previously frozen, so you can freeze it at home if needed.

Order fresh Wild Huss from Hamilton's Fish. Britain's original chip shop fish, delivered fresh to your door.