This guy doesn't mess around.

At the risk of being a nobody, I'll leave it off my menu thank you. :no2:

i'm not sure why anyone that hasn't tried skate would not want to at least give it a shot.

I keep every one, and it is by far my kids favorite fish to eat I catch..

But not sure why you wouldn't want to at least try it, or why you would knock it if you haven't tried it...

It is WAYYYY better eating than striper, I would challenge anyone to eat them side by side and disagree

Like pt Barnum said. There's an ass for every seat. :hihi:
I'm happy to eat a yummy fish that is abundant and am also happy doing my part to not eat fish that are at risk from over fishing like cod... Although I will eat cod from time to time.
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I only keep the big ones, too much effort for too little meat on the small ones.

Back before the seals ate them all I took big skate every chance I got. The way to skin them is to make a little cut under the skin, stand on it and pull the skin off with pliers, then filet the meat off of the cartilage. You had to be careful around the edges of the skate because there were tiny needle like bones, and if you got stuck it would bleed forever.

Rick, isn't the traditional French prep called 'burre blanc'? burned butter? or something like that? butter and capers?

My prep was to cut it into bite sized pieces, crush up some Nabisco crackers, mix that butter and garlic in a baking dish and cook it until fork tender.

I was at Race Point one day years back and a guy I knew was dragging tin when he hooked into a monster manhole cover skate. I cut it for him, we cooked it up and he loved it - but later that night he woke up sick as a dog puking his guts out. Didn't put 2 + 2 together, brought the rest of it home and cooked it for his wife, ended up waking up int he middle of the night puking in his backyard - he's allergic to it -

Oh, the good old days.....

Not burned. Burre blanc is more of an emulsion of butter and acid (i.e. usually wine)with the additions you've described. Very simple to make once you get the hang of it and goes with just about any white fish.
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Now that they have found a market for it, it won't be long before they are on the endangered list!!

This is sadly true.
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Doubt it, people are never going to go for it because of the name alone. Why does Mako have such a low market price?
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Very true!!
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eben blows

I do remember before the seals you could fill a pick up load with them in a night if you wanted to....then came the seals and now you couldnt get one if you wanted too!

I did want to try one years ago and tried my hand at cutting off the wings and skinning them...not really knowing how to do it but figured how hard could it be, right? Got one wing cut off and started the attempt to skin it when I realized I had broken out with a nasty rash from finger tip to elbow from the raspy skin and then I canned the whole idea!!!!!

Mm... skate sashimi with red pepper sauce..