Our ray is caught off the French coast using traditional artisanal methods. Carefully selected by fishermen for whom the long-term sustainability of the species is a major concern, it is caught by nets and brought aboard the boat alive. Our rays are peeled on both sides and deep-frozen the same day on which it is landed for maximum freshness. Its ribbed texture gives it a unique taste when cooking.
Characterisitics of our Skate Wing:
- Variable weight per piece: 1 kg (+/- 15%), skinless
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: Keep the fillets into its orignal vacuum-sealed pack and leave it in your fridge until completely thawed (around 24 hours
- Cooking Tips:
Baked: Place your skate in a tray and bake for 15 minutes at 180°C-200°C. Return to the oven for a further 10 minutes. To check it is cooked through, take a knife and make sure the flesh pulls away from the centre bone.
Poached: Bring 1.5 litres of water to the boil in a large pan and simmer the fish for 10 minutes, until cooked.
Pan-fried: 3-5 minutes each side until the flesh become golden. Discover our recipe of Pan-fried skate with beurre noisette, black olives and confit provencal artichokes.
- Serve: 4