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How-To

Great Skate

Sweet, succulent, and easy to handle, this fish deserves a taste-test

Fine Cooking Issue 09
Photos: Maria Robledo & Sloan Howard
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This odd-looking fish is mild, sweet, and easy to eat because it has only a couple of pieces of flat cartilage instead of lots of tiny bones. The wings of the fish are where the meat lies. This author explains how to find and buy skate, and how even experienced fish cooks can be taken by surprise in cleaning up the cartilage.  There are several ways to cook it that bring out its flavor, and his recipes offer more zingy ideas.

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