A fish species identified by its broad, wing-shaped pectoral fins, which can often be found lifeless on shorelines following severe weather events. While generally viewed as inedible due to its unusual physical characteristics, in reality, the “wings” of this fish are exquisite when prepared, boasting a refined, gelatinous consistency and a unique, flavorful taste.
A rough-textured pale fish with a significant abundance of skeletal matter, available during the period spanning from September to April. It is marketed in segmented and lacerated form, with the most substantial segments sourced from the central portions being regarded as the optimal choice for purchase. In cases where the fish is of considerable size, it is occasionally subjected to filleting. The customary methods of preparing skate involve frying or baking, while an alternative approach entails gently simmering it in milk infused with the essence of bay leaf and a hint of nutmeg, accompanied by the presentation of a zesty and tangy sauce.