Skate Rajidae family

Skate has a similar taste to scallop with a mildly pronounced flavour, firm flesh and a high collagen content which gives it a unique texture when cooked. The flesh is light beige to pinkish in colour but becomes off-white when cooked.

Appearance

A cartilaginous fish (no bony skeleton), it is flat and shaped like a kite with a pointed snout. Most are a brownish grey colour and their ‘wings’ are composed of multiple strips of flesh separated by strips of cartilage.

Size

Around 4-5kg

Source

UK waters

Seasonality

Best availability June-October

Oil Content

Low

Price Guide

Medium

Portion Size

Wings

Alternatives

Ray

How To Cook

It responds well to several cooking methods, most notably poaching, baking and pan-frying. Classic skate recipes include skate with black butter (beurre noir) and capers, although equally delicious with sharp, citrus accompaniments. Skate differs from other seafood in that its flesh gets tender the longer it’s cooked, yet still retains a hearty quality when cooked quickly.



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