One wild-caught skate wing per pack, 700–900g, carefully skinned and trimmed. All that’s left for you to do is strip the cartilage and prepare it your favourite way. The flesh is mild but sweet, with a beautiful translucent white-to-occasionally-pink appearance. The classic French preparation — raie au beurre noir — is one of the great fish dishes of bistro cookery.
Pack details
- Weight: 700–900g per wing
- Quantity: 1 wing per pack
- Form: skinned, trimmed, with cartilage
- Catch: wild-caught
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- Skate au beurre noir (the classic): dust in seasoned flour, fry in butter; finish with brown butter, capers and parsley.
- Pan-fry: 4 minutes per side in butter and oil.
- Bake: 200°C for 15–18 minutes with butter, lemon and herbs.
- Poach: in court bouillon for 8–10 minutes; serve with hollandaise.
Pair with a chilled Sancerre or a Picpoul de Pinet.
Sourcing and delivery
Wild-caught skate wing, skinned and trimmed for ready-to-cook convenience. Dispatched frozen from our UK warehouse in insulated packaging.
