SKATE

Skates are among the most ancient fish living today in the ocean. Like sharks, skates have a primitive skeleton that is made of cartilage instead of bones. Skates have a disc shaped body with two wings that are used for swimming, and a long thin tail. In her seafood cook book Fish: The Basics author Shirley King described skates and rays as "graceful creatures that glide through the water like futuristic airplanes". In fact, many science fiction movies and television shows have depicted futuristic underwater vehicles designed with the graceful and efficient body shape of skates and rays in mind.

Several different species of skates are common in the Northwest Atlantic Ocean. Two of these species, the Winter Skate and the Thorny Skate, are commonly used for food. Skates can be found from shallow waters along the coast to depths of 2,000 feet or more. Although they are not known to undertake large-scale migrations, they are thought to move offshore during the summer and fall, and inshore during the winter and spring. Although many people may not have seen a whole skate, they may be familiar with their hard, dark, leathery egg cases called "mermaid's or sailor's purses" which can be found washed up on beaches on Long Island and in other coastal areas.

Fishermen generally catch skate with the same trawl nets used to catch popular ocean fish species like cod and flounder that live on or near the ocean floor. Few American fishermen actively fish for skate, but commercial landings in the Northeast and in New York have been increasing for much of the last decade. Much of this catch has been exported to Europe and other parts of the world where skate is more widely known and appreciated.

The edible part of a skate is the two "wings". Fishermen generally remove the wings at sea and ice them down before returning to shore. Each wing has a cartilage plate that runs through its center. A layer of firm white meat is attached to both the upper and lower sides of this plate. The meat is usually fan shaped and consists of rows of connected filaments or strands of muscle. Whole skate wings are generally available in the marketplace. Most chefs recommend poaching skate wings in a simple wine and vegetable broth. After poaching, the meat is easily removed from the cartilage plate and the skin peeled away with little damage to the meat. However, now that skate is beginning to appear in fancy fish stores, the wings are frequently available completely boneless with their skin removed. Filleted and skinless skate wings are easy to recognize because of their fan shape and distinct ribbed texture.

Skates prefer to eat mollusks, crustaceans, and small fish that give their flesh a sweet mild shellfish-like taste. Skate can be prepared in a variety of ways. Most cooking methods like poaching or steaming and quick frying generally produce the best results. Slightly acidic accompaniments like vinaigrettes, salsa, or other sauces are sometimes recommended. A classic French dish, raie au beurre noir (skate with dark butter sauce) combines poached skate and a rich butter sauce flavored with capers.

Skates are available in New York's waters primarily from April through June and to a lesser extent from October through January.

CLICK HERE FOR
ENLARGED GRAPH

Curried Skate Wing Sautéed in Olive Oil with Julienne of Artichokes and Mushrooms Oven Fried Skate Pasta with Skate in Tomato-Basil Sauce Skate Casserole Steamed Skate with Lemongrass, Ginger, Orange & Lime