skate

Fortnum & Mason's cookbook is filled with storie and recipes from their renowned kitchens. Learn how to make this simple skate au poivre.

Chef David Burke built his reputation by taking traditional fish by-products and elevating them to star attractions — making pastrami from salmon belly, for example, back when “fish belly” was more commonly used as a derogatory term for unsightly tan lines. The tradition continues at Fabrick, the newest New York restaurant under the Burke brand,…

It may look like you're eating any other fillet of fish, but when it comes to skate, it's all about wings. They're not actually the wing of the fish or even a fish at all (see: Buffalo wings), but the enormous pectoral fin of a shark known as skate. Once the leathery skin is wrested…