Skate....it's what's for dinner!

Skates and Rays

Skates and rays are frequently caught. Unfortunately, their appearance is so unusual that they are commonly killed and tossed overboard. They are, however, established in the European and Asian culinary traditions. They can be used interchangeably, although some species are considered superior to others.

Skates and rays are related to sharks. They are Elasmobranch fish; that is, they have skeletons made of cartilage instead of bone. Skates live in salt water and differ from rays in certain physical and biological characteristics. Most skates have rough, thorny skin. All rays have smooth skin. Rays have distinct barbs or spines at the base of their tails, and skates do not. Poison glands are attached to the barbs of some species of rays. These rays, called sting rays, can inflict painful wounds. Skates are generally sluggish and less active than rays, which tend to group into larger schools and hunt for food. Skates reproduce by laying eggs enclosed in horny capsules that often wash onto beaches. Rays do not lay eggs; embryos develop inside the mother.

Common skates in mid- and northern Atlantic waters include the big skate, the little skate, the clearnose skate, and the winter skate. Sting rays are most abundant in warmer waters south of the Chesapeake Bay, but some species range as far north as New England. Common rays include the bullnose and cownose rays.

Skates and rays are strong swimmers. It can take considerable effort to land them. When using a gaff or pick, avoid puncturing or damaging the wings (the edible portion). It's a good idea to stun rays and skates as soon as you land them. This is especially important with rays, which can cause injuries with their sharp spines. Use heavy gloves when handling them. Cut off the tails and spines of rays to prevent injuries.

The wings are the only edible part of both skates and rays. Remove them promptly and discard the rest of the body or use it for bait or chum. A sharp knife and a flat surface are required for removing the wings.

Pack the wings on ice in a cooler and then refrigerate or freeze them later. If you plan to refrigerate skate or ray wings for several days, leave them whole and packed in ice in the refrigerator. Some sources report that skate actually improves if left in the refrigerator for forty-eight to seventy- two hours. The texture is said to get firmer during this aging process. Skate can, however, be eaten earlier with good results.

To prepare skates or rays for cooking or freezing, fillet the meat from the whole wing. A sharp knife and cutting board are the only tools you need.

To freeze skate or ray, leave the skin on to keep the fillet intact. Wash each fillet carefully and freeze it as you would any other fish fillet. If the fillet is large, skinning will be much easier if it is first cut into strips two or three inches wide. Another way to skin the fillets is to poach them for several minutes in a solution of three parts water to one part vinegar. The skin should peel off easily after poaching.

Some cookbook authors suggest soaking skate and ray fillets in chilled salt water or vinegar water for several hours before preparing them. This will remove any ammonia or other off flavors that may have developed. If you have handled your catch properly, however, ammonia flavors should not be present. If you do wish to soak your fillets, use a solution of one cup of salt or one- half cup white vinegar for each gallon of water.

Skate and ray fillets are lean and light colored. An unusual delicacy, they have a firm texture and can be prepared by any cooking method used for fillets from fish with similar characteristics. Poach them, bake them, bread them, or fry them in the oven, a pan, or deep fat.