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.
High in protein, low in fat.