Raw skinned and deboned skate wings

Raw skinned and deboned skate wings

I’ve written on skate a couple of times before: Skate Grenobloise and Skate Wing – new favorite food! I “discovered” it at the Dekalb Farmers Market in Atlanta. It was very inexpensive, so I gave it a try. I love it. It is one of those cheap cuts of meat/trash fish that will catch on and suddenly become the latest IN thing and go up in price.

In my recent research on restaurants I want to try and get a seat at when I am in New York City, I see that skate is on many menus for French and New American top restaurants. Some examples:

WD~50 Skate

WD~50 Skate

WD~50: Skate, sweet and sour salsify, wild rice, butternut squash

Le Bernadin: Baked skate and langoustine “Paupiette”; Charred Shiitake mushroom, brown butter flavored Dashi broth

La Sirene: Aile de Raie Charlotte (Signature) All Butter Pan Seared Skate fish With Mango, Caper Non Pareilles, Lime

Le Bernadin Skate

Le Bernadin Skate

Raoul’s: Skate with Grapefruit, Olives, Quinoa and Citrus Vinaigrette

Picholine: Skate Wing “Pastrami” Cabbage Rouge, Mustard Fondue

Jean Claude: Sautéed Skate Served with couscous, portabello mushroom, Italian capers & balsamic vinaigrette

Jean Claude Skate

Jean Claude Skate

Joseph Leonard: Skate wing frisee, orange, picholine olives, pine nuts and citrus emulsion

Looking at all these offerings, my mouth is watering. I want to try every one!


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