Skate fish comes from the family of sting ray. It's highly gelatinous meaning parts of the skate is very smooth. The wings are the most desirable. Get it skinned and then steam it with a dash of light soy sauce and ginger. with shredded scallion sprinkled over it.
You need to expect that skate will not be bulk with solid fish meat like swordfish. There is alot of cartilage and western restaurants offer the slightly meaty parts that is very smooth. Think of the flat fish fluke r flounder but not as meaty. Very mild flaky white meat.
Western style, add butter and white wine.
It's one of my favorites. Where can you buy it? GReat Wall Supermarket in Catonsville, MD. Other places like H Mart(Korean) may have it but not sure.
By Chef Woo Can at www.chefwoocan.com
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