Skate
Skate is a gristly fish that lives in deep ocean waters around the world. The «wing» of the skate is the part of the fish that is most eaten. The skate's liver and part of its head are also edible.
Skate is a flat, diamond-shaped fish that floats in the
undulating currents of the ocean depths. It may be brown or grey on
one side, speckled white on the other.
Depending on species (there are more than 325), skate can measure
from 30 centimetres to more than 6 metres, and some can weigh more
than 1 ton.
Its semi-fatty flesh is white or pale pink and it has no bones. The
texture of the flesh is firm and stringy like the scallop. Properly
prepared, skate is delicate and tasty.
- It is important to note that the two fillets or «wings» of the skate are not the same size or the same thickness, so the cooking time should be adjusted accordingly.
- Since skate naturally contains ammonia, we recommended rinsing liberally and then soaking skate for several hours in a mixture of water, lemon and vinegar before cooking.
- Skate benefits from being cooked because its texture can be greasy.
- Grilled or steamed, skate can also be eaten pan-fried in a
black butter sauce.
Click here for cooking methods and more tips and suggestions !
Your METRO fishmonger carries fresh skate year-round.
Skate is a semi-fatty fish. For the weight conscious, steaming,
poaching or cooking in parchment would be the wise choice.
Skate is an excellent source of protein and provides a generous
amount of vitamins B9 and B12, calcium, phosphorus, potassium, iron
and magnesium.
Fresh skate should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh skate
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2 to 3 days
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4 to 6 months
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Cooked skate
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1 to 2 days
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