Skate
A cartilaginous fish whose wings are commonly cooked. The lean flesh separates into long fibres.
What it offers and why to use it
A cartilaginous fish whose wings are commonly cooked. The lean flesh separates into long fibres. Poach or simmer gently to 63°C and separate the flesh from the cartilage when serving. Use edible flesh weight to calculate portions.
A cartilaginous fish whose wings are commonly cooked. The lean flesh separates into long fibres.
From shopping to cooking
Choose
Buy cleaned, skinned, well-chilled wings; reject any ammonia smell. Check whether the weight includes the central cartilage.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and preferably cook on the day of purchase. Follow the label and thaw in the fridge.
Prepare
Poach or simmer gently to 63°C and separate the flesh from the cartilage when serving. Use edible flesh weight to calculate portions.
How to make the most of it
Good pairings
Tomatoes, clams, capers, garlic and paprika.
How to substitute it
Monkfish pieces, adjusting cooking time; their fibre and bone structure differs.
Recipes with skate
Skate with clams in spicy tomato sauce
Tender skate and clams in a homemade tomato, pepper and cayenne sauce.
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