Skate Cheeks (frozen)

Bottom gill net, Rhode Island.

Skate...cheeks? I still remember the first time I had skate wings. I overcame my reluctance to eat “wings”—actually exaggerated cartilaginous pectoral fins—at a French restaurant in Bucktown. What an eye-opener! In the same adventurous spirit we are offering skate cheeks. If we hadn’t tried them ourselves and fallen in love with them we wouldn't have dared to offer them. Somewhat similar in size, shape, and preparation to scallops, skate cheeks are flakier and sweeter.

Until recently cheeks were often discarded with the rest of the non-wing portions of the skate. But fishermen are now taking the time to remove the cheeks of skate (also monkfish, halibut, and many other fish) in order to reduce food waste. And we are happy they are.

Because skate has a short shelf life, these cheeks have been frozen. You will be getting them refreshed and ready to cook. Just make sure that you eat them within a day or two of receiving them. We have tried them and we think you'll like them. Seafood Watch rates them a "Good Alternative.” Low mercury level.