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SKATE Perhaps the most enigmatic of our garbage fish species simply because of the difficulty in cleaning them. That is not to say they cannot be done well after a few tries. Skate is my favorite of our garbage fish because they are more prevalent, and a nice 4 pound fish can yield quite a bit of meat. But, it's the meats unique difference from most other fish you'll find that make it number 1 for me. Skate are a very delicate, velvety meat which has a striated pattern/structure to it. You can poach it, fry it, bake it, make it into fish cakes, or even serve it raw. The urban skate myth is that they are used to make fake scallops by using a cookie cutter/puncher to cut them from their wings. I've talked with many a commercial scalloper and none of them have corroberated this rumor. I doubt this happens as skate meat and scallop meat are nothing alike but good luck getting a commercial fisherman to admit he makes counterfeit scallops. We recommend experimenting with skate meat and not overcooking your fish as it will dry out easily. But, one thing is for sure, skate has a delicious flavor to it all it's own. Not fishy, not gamey, not difficult to prepare. You don't have to soak it in grandpa's blue fish mayonnaise marinade to make it edible. I first had skate 10 years ago at one of the nicest Italian Restaurants in Baltimore, Md. callled Kali's Court, in Fell's Point. I paid nearly $30.00 to try something I'd been throwing back for years and I've been hooked ever since. Unregulated, we recommend you take one or two, but not the whole ocean's worth of these fish to try out and see what you think. Email us if you have any questions. |
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