Skate, or ray, is a large saltwater flatfish with grey skin and gristly, wing-like pectoral fins.

The fish is often sadly neglected because of its unfortunate appearance. However, skate flesh is tender and delicate in flavour, though only the wings and liver are edible. Young skate can be tough, and benefits from being kept for a few days before eating.

The most common way of cooking skate is to cut the wings – which weigh between 1 and 2 pounds each – into large strips and then poach them for 15 to 20 minutes in Court Bouillon or water. The fish is then drained and skinned and either served with a sauce, black butter being the most common accompaniment. Alternatively, the fish may be coated in batter and deep- fried until crisp.

Serve Skate with Egg and Lemon Sauce with white wine and salad.