School of Fish 2016 Lesson 2
At our second School of Fish on March 21, 2016, two new chefs instructed a new room of guests on how to prepare another local fish: skate. There are seven species of this mild, white fish commercially fished in the Northwest Atlantic fishery. Although skate is eaten around the world, it's less popular here and often used for bait in other area fisheries.
Chef Joe Simone and Sous Chef Antonio Aguiar of Simone's in Warren prepared a little skate for the guests. As it turns out, only the wings of skate are filleted and eaten. Another interesting fact about skate is that they're like sharks in that they don't have any bones. In fact, they're made of cartilage.
The skate Chef Joe prepared could have been perceived as an intimidating task, but he made quick and easy work of the fillets. Being the creative and talented chef he is, he prepared the skate fillets two ways: skate piccata lightly breaded in flour, sauteed and finished with butter, fresh sage and capers, and skate over gnocchi in a rich cream sauce. On the side was a gigantic salad of arugula, shaved fennel and generous shavings of Parmigiano Reggiani. You can learn to make these delicious dishes at home by watching the video below!