Other Names
n/a

Description
Skate is a flat cartilaginous fish belonging to the family Rajidae. They have a flat, diamond shaped body and are similar in appearance to Rays. They differ from Rays in that their tails do not have a spine and they lay eggs in a tough sac rather than giving live birth.

The edible part are the “wings”, which are covered in a rough thorny skin that must be removed prior to consumption. Once filleted, skate is very thin and has a segmented appearance as pictured above.

What’s it taste like?
The mild flesh ranges is color from nearly white to brown when cooked and has a pleasantly fibrous texture similar to the breast meat of chicken.

Where do I get them?
It’s not a very common fish here in the US and you will likely have to visit a fish monger to find it.

When is it best?
As with any fish, look for fillets with a smooth shiny surface without a strong fishy odor.

How do I use it?
Because the meat is thin and very delicate it’s best to use a fast, high temperature preparation such as pan frying or deep frying.

Skate with wine braised Cipollini onions

Nutrition
High in protein, low in fat.

Other Names
sea urchin, urchin roe

Description
Uni (pronounced OO-nee, “OO” as in food) is the Japanese name for sea urchin and refers to the bright orange reproductive organs contained inside the spiny shell. The pieces vary in size from under an inch to 3″ long and the color can vary from pale yellow to dark golden orange.

What’s it taste like?
They have a creamy texture that melts in your mouth with a sweet briny flavour that can be slightly nutty. When eaten raw, it is slightly slimy making it an acquired taste for many, but when cooked it firms up giving it a texture similar to cheese.

Where do I get it?
Uni is typically packaged in small flats and sold in Japanese grocery stores. In recent years it’s started to show up at fish mongers whole, but you will have to shell and clean them yourself.

When is it best?
Uni is available all year long, but look for firm pieces that are roughly uniform in color. Their surface should have a slightly rough appearance and they should not be visibly slimy or smooth, which would indicate they were either over handled or sat in water too long during processing.

How do I use it?
The most common way to eat it is raw, either as sashimi or in sushi. They are also good steamed in sake, or mixed into sauces or pastas.

• Tarragon Tagliatelle with Sea Urchin Butter
• Lobster with Yuzu Hollandaise and Uni Mashed Potatoes
• Steamed and Salt Cured Uni
• Chirashi Sushi