Already on menus in Europe and Asia, the sweet flavor and delicate-but-meaty texture of skate now is being served in restaurants such as Alison at Blue Bell in Pennsylvania.
“I really like skate,” chef Alison Barshak (pictured) told IntraFish. “We have a lot of customers who are world travelers, who are sophisticated and ask for it.”
Barshak, whose upscale restaurant only serves three non-seafood items, said she dusts the skate with chili powder, sears it and serves it with lime brown butter.
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