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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.....
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