Skate Steaks

Skate has no small bones and its ridged, firm white meat falls neatly apart with the minimum of fuss and wastage. All our skate is skinned and neatly trimmed. Some species have tiny black filaments in the surface of their flesh, which look like worms, but are in fact part of its nervous system. Called ampullae of Lorenzini, you can read about them here, and (although you will hardly notice them then), you can scrape them off your fish quickly and simply after cooking and before serving. Skate stock are pressured in certain fisheries, we always try and buy ours from a well-managed fishery in North Devon. What's the difference between triangular and middle cut wings? When you have large skate wings we cut the top and the bottom of the wing which create two tradition triangle cuts, the middles are then cut into steak like strips which are from the thickest part of the wing. 

Featured customer reviews on our skate wings: 

• "Excellent nice and thick, freshly cut and neatly trimmed"
• "The Skate wings were delicious. Wish I had 2. Very fresh, well packaged and absolutely yummy."
• "Beautifully presented. Very Fresh tasting."