On Sat, 17 Mar 2007 02:27:27 GMT, "Musashi" >
wrote:

>> 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.
>>
>
>
>Good grief. Sorry. It's Raie au buerre Noir
>not Blanc.
>M

Here in Florida, some folks fillet the wings from a large ray, skin
them and punch out "scallops" from them using a tool that is almost
always hand made. I've seen 2" steep pipe used that has been sharpened
at one end. The meat is then cooked in any recipe that calls for
scallops. It really doesn't taste like scallops, but it's very good. I
eat it whenever I catch one. I just cut it into small squares. It
makes a very good chowder also, if pan seared, then simmered in butter
until added at the very last to the chowder.

Man, I'm hungry now...

I moved to Florida because of the fishing. Within 10 miles of my
house, I have the ocean, backwaters, several fresh water lakes, many
ponds and the St. Johns river.

I love this place! If it swims in water, it's somewhere here, (no
salmon, sorry). Gator, turtle, rattlers, deer, wild pig, all of that
is regular fare here too, for the locals.

I go to the dock when the tourist fishing boats pull in and get all
the deep sea fish I want for a dollar a pound. Sometimes it's still
wiggling. Got a sweet little Blackfin Tuna a few days ago. Awesomely
good. Ate half of it raw and the other half seared and simmered in
butter.

Did I say I love this place? It really is fisherman's heaven.