skate recipes

[mdram]

37 diff ones, whos gonna try it?



http://fooddownunder.com/cgi-bin/search.cgi?q=skate

[Coop]

Since they are a member of the shark family,,,I assume you need to bleed them,,,If so, how do you do that with this critters. The food network with bobby flay did in fact cook up some freid skate wings. Looked pretty good,,,maybe the presentation made it look good . I may have to give it a try,,,skinning could be a problem.

[mdram]

http://www.worldseafishing.com/tips/prepareskate.shtml



How to Become a Better Angler



By Mike Thrussell



If there’s one thing I can’t stand it’s fish being killed for food and then wasted through bad preparation.



This applies more to skate wings than any other fish. Anglers constantly tell me that their skate tastes of ammonia, and it will if you don’t prepare it properly.



Here’s the correct way to prepare skate wings for cooking.



A soon as you catch a skate you want to take for eating, then humanely kill the fish with several sharp blows between the eyes with something heavy.



Take a sharp knife, not a filleting knife but a strong bladed type that will not bend when pressure is applied. Make sure the knife is extremely sharp. Steel is best for this.



1. Turn the skate over on to its back tail towards you and hold the tail with a rag to protect the hands. Draw a straight imaginary line running from the front of the wing, just to the outside of the gills, and down to the bottom of the wing adjacent to the tail. Put the knife through the base of the wing at the start of the imaginary line. Now cut away from you and upwards through to the side of the gills and further through to end of the imaginary line just slightly to one side of the nose.



2. The knife will inevitably hit the thorns on a thornback and you’ll need to cut round these as the root of the thorns is ultra tough. There is also hard cartilage around the middle of the wing where it joins the body and this again takes some getting through. Repeat to remove the opposite wing.



3. Now, the most important part. Place the cut wing on something flat with the wings cut edge towards you. Put the point of the knife in just underneath the skin at one end and slide the knife across the flesh at a sideways angle just underneath the skin to separate it from the flesh. Do this across the whole wing slowly until the skin at the front can be lifted upwards. Hold the skin in the left hand and repeatedly slice away underneath it along the whole length of the skin further back across the wing until you get to within a couple of inches (5cms) of the extreme outer edge of the wing. Turn the wing over and repeat.



4. If you now look at the white flesh underneath the skin on both sides you can see this forms a half moon shape. With the knife, start at one end and cut out the shape of the half moon tight to where the skin is still attached. You will know have a half moon shaped wing of just flesh and wing cartilage with no skin attached. Just like you buy it in the shops.



5. Preferably, place this in a plastic bag inside a freezer box with ice blocks until your return home. Once home, place the wings in fresh tap water with lots of salt added and place it in the fridge for 24 hours. The skate is now ready for cooking. The flesh is white and has no ammonia taste. The ammonia is in the skin. Also there is no slime as again the slime comes from the skin.



6. I’m no Rick Stein, but you can bake it in silver foil with a little butter and black pepper, fry it in light hot oil, grill it with some light seasoning on top, or my preference is to risk the cholesterol and fry it in good old beer batter until golden brown.



Enjoy!

[Skylar]

MDRAM:

Good Information on cleaning them...
Here is how I have cooked Skate in the past...
For the skate/sand dabs:
Heat a large sauté pan over high heat, and add a small amount of peanut oil. Season the skate or dabs with salt and pepper, and lightly dust with flour. When the oil sis hot add the skate to the pan, dusted side down. (Dusted is ususally a light flour that has fresh ground pepper, sea salt--I'm on a Celtiic kick right now any sea salt will work, but Cook until slightly brown. Add 1 ounce butter- I'm more generous and turn the skate over. Gently cook for 1 minute or until done.

Then:Combine cabernet and port together in a saucepot. Simmer and reduce to half. Combine the arrowroot any store sells this its a thickening part of the recipe--with one-teaspoon water and whisk into the wine reduction. The sauce should be slightly thick or until it will lightly cover the back of a spoon. Adjust seasoning with salt and pepper. Just a a bit over the skate and your reasy.

Its the cleaning of the skate though that I have never done...

Later,

Steve

[Sam]

I thought you were gonna say, " and when finished, throw the skate in the trash can and eat the pan"... :-)

[DaveH]

I'll catch um, u eat um

[Skylar]

"And throw the pan away" Funny!

I'm trying to figure out how to clean a skate... Looks like a lot of work. :chef:

Later!

[Coop]

I think I may give one a shot,,,the cleaning is my only concern.

[Steve]

Well, we're all experts at catching them, fairly good cooks and have no problem eating them.
Cleaning them may be a challenge, I'm terrible at skinning.
First of all, how big do they need to be to make it worth the effort?
I really do want to try them.....

[ocsnapper]

just punch the wings with a round pipe about 1 1/2 to 2 in in dia then cut off the skin. have not tryed this but heard of it being done..just my 2ct.......

[Sam]

How to clean a skate:

Forget how to cook em and just learn how to catch fish like David and Scott. :v:

[Skylar]

interesting:

www.gortons.com
a.k.a.: Ray, rajafish

Waters:Atlantic and Pacific coastal waters

Description (in water): Two triangular, tapered "wings" (technically pectoral fins) give this unusual looking steel-gray fish, which is related to shark, graceful mobility as it seeks prey along the sea floor. A large fish, skate often exceeds 100 lbs.

Description (in market): Only the wings (fins) of the skate are edible; in each, a thin layer of translucent cartilage separates two sections of firm, lean, delicately flavored white meat. The cartilage is edible only with young, small skate. The skin is tough and not edible.

Sold as: "Wings" (fins), skinned and unskinned; whole (less common)

Best cooking: Before further preparation, skate--like its relative, shark--must be soaked in a vinegar-and-water solution; this process rids the meat of a natural ammonia odor that develops after capture.
Skate is delicious simply poached and served with a butter-based sauce. Skate with brown butter (raie au beurre noir) is a French favorite. Many cooks prefer to poach skate before further preparation (eg. sautéeing, frying), but the meat can also be steamed, broiled, or grilled.

Buying tips: Look for meat that has already been skinned, as skinning the wings yourself is extremely difficult. The wings should smell sweet and fresh. Beware of flesh that smells strongly of ammonia, which usually indicates that the fish has been sitting too long in the market (a faint trace is O.K., it will disappear after the soaking process or after cooking).

[chomper]

Here is a link to some useful handling/cleaning info... for skates n doggies scroll down about halfway...

http://www.seagrant.sunysb.edu/Seafo...atchPartVI.htm




This is the table of contents link about cleaning many types of fish....


http://www.seagrant.sunysb.edu/Seafo...CatchPartI.htm