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

Discussion in 'Food & Cooking' started by chefbuba, Nov 4, 2014.

  1. chefbuba

    chefbuba

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

     
  2. teamfat

    teamfat

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

    ishbel

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    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
     
  4. chrisbelgium

    chrisbelgium

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    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!

     
  5. ishbel

    ishbel

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    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!:D
     
  6. chefross

    chefross

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    True dat about the ammonia smell. Salt and lemon and ice water help to some degree, but the fish is naturally ammoniated.
     
  7. mike9

    mike9

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    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.
     
  8. ordo

    ordo

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    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.
     
  9. maryb

    maryb

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    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.
     
  10. petalsandcoco

    petalsandcoco

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    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.
     
  11. culinarymaster0

    culinarymaster0

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    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!!! :))
     
  12. culinarymaster0

    culinarymaster0

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    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.
     
  13. culinarymaster0

    culinarymaster0

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

    chefross

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

    It would be awesome to try it fresh sometime.
     
  15. petalsandcoco

    petalsandcoco

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    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.
     
  16. chrisbelgium

    chrisbelgium

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    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;

     
    Last edited: Nov 5, 2014
  17. petalsandcoco

    petalsandcoco

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

    chefbuba

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    I skipped the skate, $13.99lb
     
  19. pete

    pete Moderator Staff Member

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    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.
     
  20. chefedb

    chefedb

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    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.