{"product_id":"skate-wing-fillet-boneless","title":"Skate Wing Fillet, Boneless","description":"\u003cp class=\"lead\"\u003eA wide, flat fillet with a strip of edible cartilage running through it; the texture is the whole reason to buy it.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe wing of a skate, skinned and trimmed of the fine bones that make the fish awkward to eat. What is left is thick white meat in long fibres, threaded with a band of cartilage that stays crisp after cooking while the flesh around it turns soft and flaky.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrawled in cold northern shelf water and landed to a plant that processes nothing else, so the wings are skinned and frozen before the fibres have time to soften. Skate does not keep: it turns ammoniac within a day of landing, which is why the freeze happens on shore the same day.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSkate, \u003cem\u003eRaja\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWing fillet, skinned, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 300 to 400 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 to 6 fillets per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen flat so the wing does not fold onto itself. The meat is white with a faint pink blush along the bone line, the cartilage strip is intact, and there is no ammonia smell once thawed; if there is, discard it.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours, then rinse and dry. Soak the fillets in cold salted water for 20 minutes before cooking if you want to draw out any remaining blood. Cook within 48 hours of thawing and never refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSkate is unforgiving on the clock. The moment the fibres separate under a fork it is done; another two minutes and they fall apart.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam with soy\u003c\/strong\u003e lay the fillet on a plate with ginger and spring onion, steam for 7 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fry in butter\u003c\/strong\u003e dust lightly with flour and fry in foaming butter for 3 minutes a side until the edges brown.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e cut into strips across the fibres and toss for 2 minutes with black bean, garlic and chilli.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e slice thin and cook at the table for 40 seconds; the cartilage stays crisp and the meat stays sweet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245910195,"sku":"LJ-006","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/skate-wing-fillet-boneless-1.jpg?v=1794540214","url":"https:\/\/lejohub.shop\/products\/skate-wing-fillet-boneless","provider":"LEO JONES","version":"1.0","type":"link"}