So was thinking about ordering some skate wing for the weekend. The only place where I prepared skate wing the sous simply took the two portions on either side of the cartillage off and saute lightly pan seared it. Two cooks of mine both recently swear that skate needs to be prepared before cooking it, one said poach it in wine and another said it needs to be soaked in milk overnight. WTF? I have never heard of preparing skate before cooking, skate wings are not sweetbreads. They said something about skate giving off ammonia smells if you don't prepare it. I have never heard of this before, like I said we treated just like any other fish, no special prep or cooking required. All my common sense is telling me these stories are old line cook tales but is there any truth to this?