The first time I ate skate, I'm sure it was a fillet that was sautéed and crispy. A piscatorial classic of the bistro, it was made with lots of butter, and probably capers. It's a classic that requires an act of virtuosity, the cutting of the fillet. Fancy fish sellers and well-trained chefs turned a rather ordinary ingredient into something most cooks couldn't really do. About ten years ago or more, skate started showing up unfilleted on … [Read more...]