Skate can be bought as wings and skate ‘nobs’ (pieces of muscle removed from the back and tail) that are ready-skinned and need no further preparation. The wings can be poached in acidulated water until the piece of cartilage at the thick end of the wing pulls away easily. Pan-frying and roasting are also good methods of cooking. Classic skate recipes include Skate with black butter (beurre noir) and capers.
