Can anyone help - I have just attempted to eat a meal of skate wings
which were as 'tough as old boots!'

The fish was very fresh (collected from fisherman this morning as he
sorted his catch). We used a new recipe which involved simmering for
20 minutes in water and a tiny bit of white wine vinegar and a little
chopped onion and carrot. I wonder if it was this longer than usual
cooking time that caused the problem. Usually I fry for 4-5 minutes on
each side, or poach for about 12 minutes.

They were completely inedible, and ended up being whizzed in the food
processor with a portion of mashed potatoes (mine!) and made into fish
cakes, which were actually quite nice.

Do I avoid skate wings in future, or were they just overcooked?
--
Sally at the Seaside~~~~~~~where the fish is fresh from the sea