It’s skinned and has no small bones, just strips away from the cartilage and has a wonderful flavour. These are on the large side
When cooked, it is very delicate but, do not overcook as it will go stringy! Skate wings can be either be poached or steamed but the French prefers to saute it in lots of butter letting the butter brown and using it as a sauce – this dish is very popular in France.
Serve with a chilled Sauvignon Blanc or an Alsace Riesling.