Other Names

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

High in protein, low in fat.

  • alohaguy

    Having lived in Singapore for a number of years, one of our favorite dinners was chili sting ray.  Here in the U.S. we substitute skate wing for the sting ray and cover it with chili sambal, wrap it in foil and grill it.  Finish with a squeeze of line and it is heavenly.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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