While the French love skate, this ingredient is only slowly catching on in the U.S. And if you've ever filleted and cooked a skate wing before, you know why. The experience can seem alien. The skate's shark-like skin is gray with small spikes covering the surface. The lean, white meat has a unique corrugated pattern and tastes mild. Skates don't have any bones, but you can chop up and use the leftover cartilage to add richness to soups. Once you get the hang of the prep work, skate is an ingredient that you'll grow to love. F&W's guide has terrific recipes and cooking techniques from chefs around the country.

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Skate with Capers and Bread
The idea for this dish comes from Fergus Henderson’s first book, Nose to Tail Eating. The brilliant London chef starts out with a canonical fish sauté, the sort found in hundreds of cookbooks, then builds a sauce around buttery croutons, letting them absorb a tangy blend of lemon juice, capers and herbs. It’s a complete upending of the expected, as if the fish were simply a platform for the pileup of bread—half crispy, half oozy and totally delicious. Slideshow: More Quick Fish Recipes 
Skate with Mushrooms and Hazelnuts
This luscious dish is deceptively simple: skate stuffed with duxelles, a mixture of mushrooms and shallots, served alongside creamed spinach. More Seafood Recipes
Skate with Capers and Brown Butter
Rating: Unrated 4400
Long a French favorite, skate is becoming increasingly popular with American cooks as they discover just how moist, succulent and flavorful it is. Ours is a classic French preparation—poached with herbs and sauced with a combination of pungent capers, vinegar and mellow browned butter. Boiled potatoes are the classic accompaniment. More Amazing Seafood Recipes