Skate is delicious.
 

That's all.

It's all the rage in New York city restaurants right now. If it's not on your menu you're nobody.

It blew me away.
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Made it myself. No trip to NYC needed.
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what does it compare too? firm, flaky, mushy??? strong, mild, bland??sweet savory?? inquiring minds want to know!

I had it in Paris about 5 years ago and it blew me away as well.

Imagine Monsanto crossing the flavors of sea scallops with crab and with the texture of speckled sea trout or weakfish.. Not mushy, but very delicate.
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ooh 'très bien'! ....will have to try....

Dorchester flounder
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How did you prepare and serve this tasty morsel?

Google skate wing in brown butter caper sauce. I served it over thin spaghetti and steamed up some broccoli. I also sauted up 3 squid as an appetizer. Simple.
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Looks good. :uhuh:

if i have a choice, always my number 1
pain in the ass to find localy

They have been punching "scallops" out of skate for decades.

Eben did you go fishing? Or buy them?

I think I mentioned this in another post. If you can master skinning them, they are really delicious.

Eben hit the nail right on the head with the Noissette prepatation (means hazelnut in French which refers to the brown butter).

Meuniere (in the method of the miller) with parsley, lemon, capers is another hit with skate.

It's the only fish (to my knowledge) that gets more tender the longer that you cook it.

Rob- I bought it..
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Gabe will mail you some. .. Gabe The Fish Babe — FISH CLUB HOME DELIVERY
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:hidin:

me and my friend took home a skate and threw the whole thing on the grill a few years ago on our very first fishing outting. Not sure how many spices we put on it, but after we got through the skin, the small amount of flesh we got was very good! lol. We had no idea what we were doing, but it tasted good!!

Damn, you had to go and tell everyone? :)

I guess catching them is better than getting skunked, but not much.

eating roasted seaweed
for a breakfast snack

that's funny, a friend of mind just told me how he had it at a restaurant in mhead and it was amazing. I know you guys have said that in the past on here as well, but the idea of skinning it kinda freaks me out!

urban legend

I caught one once on a flyrod at Parsons Beach in Maine. Some oriental guy was happy to have it.
There I go spot burning again, next thing you know it will be full of guys with flyrods fishing for skates.

How to skin a skate: Skinning Skate - YouTube

Joe, too much work! Linsey's here I come! :devil2:

what was it that pt barnum said?

Unless you have eaten it, shut your mouth.
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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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