skate

(skāt)
n.
Any of various rays of the genus Raja, having a flattened body and greatly expanded pectoral fins that extend around the head.

[Middle English scate, from Old Norse skata.]

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Raja spp., Rajidae

A fish that lives in the shallow waters of most seas. Skate measures from 12 in. (30 cm) to more than 20 ft (6 m) in length, depending on the species (the manta ray is the largest and can weigh over 1 ton/900 kg). Its wings, cheeks and liver are edible. It has white or pink flesh with no bones.

Buying

Small skate are sold whole and gutted. Larger specimens are sold in pieces.

Preparing

Skate contains urea, which turns into ammonia after the death of the fish. This substance disappears during cooking, but skate is better 1 or 2 days after being killed, as the smell is less strong. To improve the flavor, rinse skate before cooking by soaking it for 2 hr in water to which some lemon, vinegar or milk has been added.

To skin skate, cover with boiling water and poach for 1-2 min. Lay the skate out flat and scrape off the skin with a knife; turn it over and repeat the process. Proceed with care, as the wings can contain spikes.

Serving Ideas

Skate is cooked in the same way as scallops. Cook well or it will be slimy. It should also be served very hot to avoid its becoming gelatinous.

Cooking

Remove the skin of the skate. 

Poached: 15 min.

Baked: 15-25 min.

Sautéed: in a beurre noir (browned butter with a little lemon juice or vinegar) (4-6 min each side).

Nutritional Information

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For more information on skate, visit Britannica.com.

Cartilaginous fish, Raja undulata.

This odd-looking, kite-shaped fish is also called a ray. The names are used interchangeably, though in some quarters the term "skate" is applied to the members of this species that are used for eating, while "ray" generally refers to those (like the electric ray and giant manta ray) that are fished for sport. Skates have winglike pectoral fins that undulate as the fish meanders along the ocean floor (there are also freshwater rays). The fins are the edible part of a skate. Their delicious flesh is firm, white and sweet-not unlike that of the scallop. Depending on the region, skate is available year-round. Like shark meat, skate must be soaked in acidulated water to remove its natural ammonia odor. Skate can be prepared in a variety of ways including poaching, baking and frying. See also fish.

For a list of words related to skate, see:

• Fish
• Fish and Shellfish
• 1960’s
• Hockey
• Mood and Intent - skate: glide along smoothly, as if crossing ice

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