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Recipe Series


With the growing need to find “new” and more interesting species than the usual standbys like flounder and sole, the industry has begun to turn to lesser-known favorites that have been around for years.

Found in temperate waters worldwide, the skate is a member of the ray family. This flat-winged creature is harvested in the United States along the Atlantic and Pacific coasts. Most of the state catch is incidental, so skate is often found intermittently throughout the year.


Skate has seen a meteoric rise in popularity in the last few years as restaurants find it an ideal entrée: inexpensive, and forgiving when cooked. Most market-bought skate is fully cleaned and ready to cook. It has tender ridged flesh and a sweet, delicate, and moist flavor.




Skinned wings.


Sweet, mild.


Tender, long ridge flakes.


4 g fat per 8 oz. of meat

.6 g saturated fat

185 calories

44 g protein

55 mg cholesterol

42 mg sodium


Pan saute, broil. Bake, poach.



Broiled Skate With Butter and Capers


  • 2 fillets skate
  • 2 tbsp melted butter
  • fresh lemon
  • capers


  • Brush the baking sheet & fillets with butter, then place the fillets on a sheet.
  • Drizzle with fresh lemon juice and capers.
  • Season with salt and pepper.
  • Broil 6 inches away from the flame for 3-4 minutes on each side until the fillet flakes when tested with a fork.
  • Serve immediately.


  • Dredge fillets in flour.
  • Shake off excess.
  • Pan sauté with butter in a hot skillet for three minutes on each side until done when tested with a fork.
  • Remove to plate, cover to keep warm.
  • Heat two additional tablespoons of butter in the same pan, add capers, and sauté for one minute.
  • Spoon the sauce over the fillets and serve immediately.

Poached Skate with Mushroom Tarragon Sauce

Servings 4


  • 4 fillets skate
  • 1 pint heavy cream
  • 1 package fresh button mushrooms cleaned & sliced
  • 2 tsp corn starch
  • 2 tbsp butter
  • 1 tbsp fresh chopped tarragon


Make Sauce:

  • Gently sauté mushrooms in butter until they have absorbed all their water and begin to soften. Do not brown.
  • Mix corn starch into cream, then add cream and tarragon to the pan and let simmer for 4-5 minutes until it thickens.
  • Cover and set aside. ( Thin with milk if too thick)
  • Place fish in deep sauté pan.
  • Add enough water to cover the fish completely.
  • On medium to high heat, bring to a gentle simmer – reduce heat, cover and cook for about 6-8 minutes.
  • Test fish for doneness (it should flake apart at ridges, and be opaque).
  • Drain water from the pan.
  • Slide fillets on the serving plate.
  • Spoon warm mushroom sauce on top and serve immediately.