hushpower Posted December 19, 2012 Report Share Posted December 19, 2012 Any one recomend a basic tasty recipe ,never had them before,cheers Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 19, 2012 Report Share Posted December 19, 2012 Assuming they're trimmed and skinned, I'd dust them with some seasoned flour and then shallow fry them in olive oil (with a bit of butter for colour) for 2 to 3 mins each side. Chuck a few capers on at the end and the job's a good 'un!! Skate's got enough taste of it's own that it doesn't need too much faffing about with Quote Link to comment Share on other sites More sharing options...
hushpower Posted December 19, 2012 Author Report Share Posted December 19, 2012 thanks ,will try that tomos Quote Link to comment Share on other sites More sharing options...
cleaner4hire Posted December 20, 2012 Report Share Posted December 20, 2012 I did some really nice skate as above but just in lots of butter. Make sure you continually spoon the butter over the fish and its really good. Lovely fish imo. Quote Link to comment Share on other sites More sharing options...
MM Posted December 20, 2012 Report Share Posted December 20, 2012 Never had the heart to kill one. Sad i know haha Quote Link to comment Share on other sites More sharing options...
kent Posted December 20, 2012 Report Share Posted December 20, 2012 Just season lightly and steam them once skinned, very nice delicate flavour that's easy to overpower Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted December 20, 2012 Report Share Posted December 20, 2012 Are we talking Thornback Ray ( we call them roker) ? Lovely job skinning them..........but they taste brilliant as long as you catch them the right time of year with no ammonia in them. Quote Link to comment Share on other sites More sharing options...
Tam Posted December 23, 2012 Report Share Posted December 23, 2012 Hope it's just the Thornie's/Roker & not real Skate :D Quote Link to comment Share on other sites More sharing options...
carpentermark Posted December 24, 2012 Report Share Posted December 24, 2012 Love fish of all kinds but dont eat skate, call me soft but saw a film once on 'BRITISH' fisherman catching them, cutting off their wings and throwing them back alive! Disgusted me and put me off for life. Dont know if its common practice? Hope not! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 24, 2012 Report Share Posted December 24, 2012 Wouldn't think so any more - Certainly with the price skate brings. Quote Link to comment Share on other sites More sharing options...
beeredup Posted December 24, 2012 Report Share Posted December 24, 2012 Assuming they're trimmed and skinned, I'd dust them with some seasoned flour and then shallow fry them in olive oil (with a bit of butter for colour) for 2 to 3 mins each side. Chuck a few capers on at the end and the job's a good 'un!! Skate's got enough taste of it's own that it doesn't need too much faffing about with Perfectly put just the way my old grandad used to cook em for me when i was nipper the best most tasty succulent part of the skate is the muscle at the base of the wing in fleetwood these are called ray ***** as they are little round blobs of flesh cookt he same way as above they are some of the tastiest fish you can eat. Quote Link to comment Share on other sites More sharing options...
beeredup Posted December 24, 2012 Report Share Posted December 24, 2012 Love fish of all kinds but dont eat skate, call me soft but saw a film once on 'BRITISH' fisherman catching them, cutting off their wings and throwing them back alive! Disgusted me and put me off for life. Dont know if its common practice? Hope not! being an ex `British` fisherman i can assure you they are dead when this happens as the only marketable part of them is the wings and as i mentioned earlier the ***** which are the muscles at the base of the wings there are 4 on each fish but it takes good skills to get at these best bits and most fishermen would keep a keep roker back to retrieve the ***** later i know thats what we did as a box of whole roker would never sell for anywhre near the price of a box of wings Quote Link to comment Share on other sites More sharing options...
gonk69 Posted December 24, 2012 Report Share Posted December 24, 2012 oven cooked in a bath of seasoned milk, delicious, cheers matt Quote Link to comment Share on other sites More sharing options...
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