Most fish get progressively worse for wear as every moment passes. It’s why we’re so keen on selling our seafood the day it’s caught! But interestingly, not skate. The opposite is true for these species. If you’re going to eat the wings from a skate, then it’s better to keep them for a couple of days before you introduce them to your hot skillet and your caper-speckled pan of brown butter sauce. Their lack of bones makes them a treat to eat. Cooked correctly, the meat on a skate wing simply falls away in glorious rich, buttery, curds – the taste of which would make even the staunchest fish fuss pot go weak at the knees.
https://www.foodandwine.com/recipes/skate-capers-a...
| Boneless | Skinless | Fresh | Serves 1 |
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