"Gerry" > wrote in message
news:2007031609012975249-somewhere@sunnycalif...
> On 2007-03-16 08:34:04 -0700, Dan Logcher >
said:
>
> >> Skate is a fantastic eating fish. Next time you get a hold of one (or
> >> more) cut off the wings, then poach them (the wings). In a saucepan,
> >> brown some butter with capers. When the skate wings are done, the skin
> >> on both sides will peel off easily. Pour the Butter sauce over the
> >> white scallopy meat and enjoy. You pull the meat off both sides the
> >> flat cartilage "bone". Try it once and you will be hooked. For a more
> >> detailed recipe you can google up any recipe for Raie au buerre blanc.
> >
> > Thanks! I have heard people say how good skate wing is, poor man
> > scallops. I think I had it Chinese whole fried style before and it was
> > good. I will definately try this one the next one I catch. Seems real
> > easy to prepare.
>
> Jeez, this is news to me. I've eaten skate with noodles a couple of
> times in Korean restaurants. I've seen skate as a part of a number of
> dishes. But after two ventures with it with noodles I didn't want to
> see it any more. It was more or less cartilidge and nothing else. If
> there was meat in there I couldn't find it or it was hard to get too.
> I began to think it was like people who like turkey neck, which burn up
> more calories finding the meat than one gets when eating it.
>
> I'm surprised to hear these tales!
> --
> ///---


If I recall correctly, Skate is used mostly in dried or in some cases highly
fermented condition in Korean Cusine.
Skate in dried form can also be found to a far lesser extent in some parts
of Japan as well.
That would account for the "mostly cartilage" appearance.
But fresh Skate is an entirely different thing.
M