Skate wings - 2 wings

• Each pack contains two skinless and neatly trimmed wings
• Fry them in a little butter and garlic
• 350g would be enough to serve two average sized main meals

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. 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. 

You can find our skate steaks here. 

How you've been using our skate wings... 

• "Pan-fried in a little butter & garlic-infused oil, served with new potatoes &  griddled asparagus & voila - a truly scrumptious meal! Would recommend."
• "Excellent size,thick and meaty.Pan fried after coating in flour for about 12 minutes on a medium heat with a splah of sunflower oil,great with chips."
• "2 wings per pack, we decided to deep fry them in batter with chips, lovely flakes with an eliment of sweetness would highly recommend."