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Skate Wing..... Who's used it?

post #1 of 26
Thread Starter 

One of the semi local fish mongers got a load of skate today...... This intrigued me.

 

post #2 of 26

Never used it, but do sort of remember a Japanese Iron Chef episode based on it.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 26
Whilst I don't like skate wings, it is sold in lots of restaurants here and I've even seen it on the menu in certain posh fish and chip shops in London.

Mt husband adores it, so when I do cook it, I use a fairly traditional brown butter and capers sauce
Here's a version I've used a few times.

http://www.bbc.co.uk/food/recipes/skatewingwithcaperbe_84248
post #4 of 26

Chefbuba, skate is such a delicatesse. I posted the following picture somewhere last year. It's a classic preparation with a twist since this time the skatewing was panfried instead of the traditional poaching. In this classic dish, this fish is served with beurre noisette and capers.

I added gnocchi and broccoli as you can see.

Beware, skate has a very short "shelf-life". No other fish starts to smell like ammoniac sooner, it needs to be prepared as fresh as possible!

 

post #5 of 26
Chris, It's the smell which is sometimes present, even in so-called day-boat wings and those gelatinous 'bones' that put me off. Your dish is similar to mine, but I usually serve it with small salad potatoes and broccoli. I usually prepare a finnan haddy in butter sauce for me when my husband requests the skate wings!biggrin.gif
post #6 of 26

True dat about the ammonia smell. Salt and lemon and ice water help to some degree, but the fish is naturally ammoniated.

post #7 of 26

I love skate wing, but freshness, or IQF frozen is key.   I fillet them and freeze the cartilage for stock for Ciapino.  It's a very tasty fish and not always available here, so it's usually IQF when I get them.

post #8 of 26

I have a story about  skates. When I was young, in my 20s i very much liked to fish at night at the beach. That mysterious feeling of walking in the dark sea water! But I despised skate wings. It's a difficult fish to get cause it makes kind of vacuum with the wings into the sand, poor animal. Also, it has that dangerous thorn and you have to stab the head and kill the animal at once. Besides, my family didn't know how to cook it, so it was not a desired fish.

Now, there was a beach keeper, a tiny, fibrous sun browned man that every time he saw me fishing began to prepare a tomato sauce in case I got a skate. The man lived there in a small hut and the kitchen was a simple bottle gas stove. I can remember the happy face of the guy whenever I gave him a skate. Wonderful memories.

Only years later i learned how good the fish is when well prepared.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #9 of 26

Food TV show I watched said that skates pee through their skin, that is why the ammonia smell develops so fast. Only had it once, wasn't impressed.

post #10 of 26
They have no bladder or kidneys so the uric acid just permeates through the skin. If the fish is fresh, the smell is not unbearable but otherwise it has a distinct ordor. Never let any chef try and convince you that the smell of ammonia is normal, it's not. The fish is simply not fresh.
As mentioned before, when you buy it fresh , use it right away or toss it in the freezer.
Rich butter sauces go well with it.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #11 of 26

Yeah man i totally used one of those before, cut my dang right arm off, its cool though i got it on ice real quick.  I feel like i am gonna eat some SEA EEL tonight, yummy!!! :))

post #12 of 26

OMG i have such a similar story!!!!!

I have a story about  skates. When I was young, in my 20s i very much liked to fish at night at the beach. That mysterious feeling of walking in the dark sea water! But I despised skate wings. It's a difficult fish to get cause it makes kind of vacuum with the wings into the sand, poor animal. Also, it has that dangerous thorn and you have to stab the head and kill the animal at once. Besides, my family didn't know how to cook it, so it was not a desired fish.

Now, there was a beach keeper, a tiny, fibrous sun browned man that every time he saw me fishing began to prepare a tomato sauce in case I got a skate. The man lived there in a small hut and the kitchen was a simple bottle gas stove. I can remember the happy face of the guy whenever I gave him a skate. Wonderful memories.

Only years later i learned how good the fish is when well prepared.

post #13 of 26
Quote:
Originally Posted by Chefross View Post
 

True dat about the ammonia smell. Salt and lemon and ice water help to some degree, but the fish is naturally ammoniated.

is it weird that i kinda like the smell of ammonia?? and bleach for that matter.

post #14 of 26
Quote:
Originally Posted by petalsandcoco View Post

They have no bladder or kidneys so the uric acid just permeates through the skin. If the fish is fresh, the smell is not unbearable but otherwise it has a distinct ordor. Never let any chef try and convince you that the smell of ammonia is normal, it's not. The fish is simply not fresh.
As mentioned before, when you buy it fresh , use it right away or toss it in the freezer.
Rich butter sauces go well with it.


By the time the fish is processed and shipped, the ammonia smell is greater.

It would be awesome to try it fresh sometime.

post #15 of 26
So true.

I know in that in different parts of Asia, they actually enjoy eating it when the fish has fermented, they deem it a delicacy.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #16 of 26

I just visited an informative website on fish to check what they had to say about skate; http://visinfo.be/vis/rog-2/.

It's in dutch and please do remember, some data may have to do only with skate caught in my country.

This is my english translation on what they have to say on the ammonia;

 

"Mostly, only skinned wings are sold to the public. It is crucial that skate is prepared as fresh as possible. The cartilage contains a substance that produces ammonia when the flesh gets older. Even freezing is not advised, unless the flesh is poached and frozen in the poaching liquid. The color of skate wings should be pink and have a dense structure. The whiter and less dense the flesh, the older the wings."

 

Note; skate doesn't contain bones, only cartilage!

 

I buy skate only when visiting our coastline, which is only an hour's drive away. I get it from a fishmonger who sell the catch of the previous day (or night). I can guarantee that the fish in my previous post was so fresh that it smelled of absolutely nothing else than the sea! I took this picture too at that time;

 

post #17 of 26
Great info Chris. The strong ordor is from the cartilage ? For years I was led to believe otherwise.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #18 of 26
Thread Starter 

I skipped the skate, $13.99lb

post #19 of 26

It's been years since I've cooked or eaten Skate. It used to very trendy to serve Skate in high end restaurants but I don't see it around too much anymore.  We always served it simply, with a nod to the traditional-usually gently panfried and served with brown butter, lemon and capers.  While I enjoyed it, it wasn't my favorite fish.

post #20 of 26

Skate is extremely expensive that's if you can get it. You must use it quick because in the cartilage or the inner parts of the fish  their is  a substance that  makes it go bad quick  and you will smell it.  It smells like a cleaning solution. I pan fried it. It used to be considered a gourmet item years ago in a lot of upscale places but popularity has dwindled because it was hit and miss to get it and it is so quick to go bad..It must constantly be kept n ice that you change 2 or 3 times a day.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #21 of 26
Quote:
Originally Posted by petalsandcoco View Post

Great info Chris. The strong ordor is from the cartilage ? For years I was led to believe otherwise.


I didn't know either that the cartilage produces the ammonia smell, until today. We do learn things about food every day!

 

It is also a fact like others mention that skate is quite expensive, but then, isn't all fish expensive nowadays?

post #22 of 26

Not the walleye and northern pike in my freezer, cost me a spool of new line and a couple buckets of minnows :D

post #23 of 26
Quote:
Originally Posted by MaryB View Post
 

Not the walleye and northern pike in my freezer, cost me a spool of new line and a couple buckets of minnows :D

 

My #2 & #3 favorite fresh water fish with yellow perch coming in at #1 for flavor and childhood memories.  #4 would be catfish followed by crappy.

post #24 of 26
Quote:
Originally Posted by chefbuba View Post
 

I skipped the skate, $13.99lb

You! cheap skate!.

 

dcarch:D

post #25 of 26

I seem to recall a recent thread about this sort of thing. Lake perch and bluegill, a relative of crappie, were some of my favorites back in the midwest.  Last year I was in Wisconsin for a vintage race and a group of us went out for dinner. They had walleye as a daily special. I ordered it. The waitress came back in a bit and informed me they didn't have enough walleye for a complete dinner, would I be willing to accept a few pieces of perch to round out the entree.  Like, duh!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #26 of 26

Love perch, we used to filet them then deep fry the floured thin little filets until nice and golden, pile on a bun with a little tarter sauce and munch! Best fish sandwich on the planet!

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