Pack details
- One whole skate wing per pack, 900g–1.2kg
- Skin on, ready to cook — the flesh lifts off the cartilage after cooking
- Mild, sweet flavour and a firm, ribbed flesh
- Frozen fresh to preserve texture
How to cook
- Defrost in the fridge overnight, pat dry, season both sides
- Pan-fry in foaming butter for 4–5 minutes a side until the flesh comes away from the cartilage
- Finish with brown butter, capers, lemon and parsley — the classic French raie au beurre noir
- Or poach gently in court-bouillon for 6–8 minutes for a lighter finish
Sourcing and delivery
- Caught in cold North Atlantic waters and frozen quickly to preserve sweetness
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
