The 'wing' of a ray — sweet, lean, scallop-like white fish at a low price. An overlooked, low-mercury protein with a delicate texture.
Skate is a frugal cook's fish — cheap because it's unfamiliar to many American shoppers, delicious and nutritious to those willing to try it. It rewards curiosity with affordable, lean seafood.
Skate is lean, sweet, scallop-like white fish with clean complete protein, B12, and selenium for nerve and thyroid health, plus potassium. It is low in mercury and inexpensive because it is underused in American markets — making it a smart budget protein for those who know it. The distinctive ribboned flesh has a delicate, slightly sweet flavor. The one quirk: skate, as a cartilaginous fish, can develop an ammonia smell if not fresh (it stores urea in its flesh), so freshness and a quick acid soak matter.
Buy fresh; skate that smells strongly of ammonia is past its prime (a brief soak in acidulated water or milk helps mild cases). The wing is filleted off the cartilage. Pan-fry or sear in a little butter or oil until the ribbed flesh turns opaque and separates — the classic treatment is skate with brown butter and capers. Cooks fast.
Free, no account needed to ask.