Skate is often unheard of outside of New England. However, its mild flavor and firm meat gets compared to one of New England's most sought after seafoods: scallops! Try lightly dredging with flour and frying in neutral oil. Finish with a squeeze of lemon juice.
For more context on the Skate Wing: upon death of the fish, the uric acid in the skate will sometimes develop an ammonia smell. To rid rays and sharks of ammoniated smell or flavor, before cooking, soak the meat in acidulated water (one cup vinegar to one gallon water) for 30 minutes. To be clear, there is nothing technically wrong with the Skate itself, it just requires a bit more of preparation! Sorry for the inconvenience!
Red's Best uses advanced freezer technology to super-freeze their locally caught fish and shellfish to temperatures below -61 degrees Fahrenheit for a minimum of 24 hours. They perform this process as it is necessary to reduce the risk of consuming raw, wild seafood. Red's Best commercial super freezer accelerates the freezing process, and preserves the texture of the proteins by reducing the expansion of water molecules within the flesh of the seafood. The filets are flash frozen and vacuum sealed at peak freshness from the ocean. They are delivered to us frozen and stored in our freezer until they are packed in your box. Each item provides the transparent catch data on the packaging; the fisherman, vessel, port of origin, and gear used.
All our seafood selections are evaluated based on location and catch or aquaculture method as recommended by the Monterey Bay Seafood Watch.
- Catch Method: otter trawls. Closed areas, restrictions, and modifications on gear are implemented to help reduce impacts.
- Delivered: Frozen