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Post by rosario on Jun 21, 2012 2:07:12 GMT -4
Does anyone know anything about all of the "skates" seen along the various Kent Island beaches? It seems like there are more than usual. I thought that they were sharks at first b/c of the way their wing things stuck up out of the water. I wouldn't let my kids swim near them b/c I figured they were dangerous but I don't know anything about them. I heard that some people eat them.
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Post by speedergurl68 on Jun 21, 2012 6:32:15 GMT -4
They are nasty and I wouldn't eat one with someone else's mouth. They eat crabs - so I hate em. And, if they are bull nosed skates they have stingers in their tails.
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Post by jetskibrat on Jun 21, 2012 9:51:00 GMT -4
They catch your attention while jetskiing thats for sure & as with other animals in this universe/let them alone as with anything else
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Post by jetskibrat on Jun 21, 2012 9:56:21 GMT -4
I was online looking for bull skate info and found this recipe EWWWWW no thankyou LOL
Chesapeake Bay Skate Wing Recipe courtesy Mark Newsome, Joshua Wilton House Inn
Show: FoodNation With Bobby FlayEpisode: Virginia Inn Country
Recipe categories: Vegetables, Arugula, Shellfish, Crab, Fish, Nuts, more Cuisine : American Technique : Saute Who's Dining : For One Season : Fall , Spring , Winter ..recipe ratings & reviews(0) .Be the first to rate this recipe Total Time: 33 min. Prep20 min. Cook13 min. Yield:1 serving . Level:Intermediate..Print Recipe.Full-Page View.Save to My Recipe Box.Review Recipe.E-Mail.Share It!.Tweet.... xSave To My Recipe BoxSave To Select Folder: All My Recipes Or Create New Folder Please limit to 20 characters Saving Recipe Add Or Do Not Add Success This recipe was saved to your Folder_Name folder. Do not show this message again Close xSave To My Recipe BoxPlease sign in to save this recipe to your Recipe Box!! Sign In or Create Your Recipe Box.
E-Mail This Page to Your Friendsx All fields are required. Your Name Your E-Mail Address Friends' E-Mail Addresses Separate multiple e-mail addresses with a comma. Maximum 20 e-mail addresses. Your Message Enter the characters in the image to verify you are human. Refresh Sending E-Mail E-Mail Or Do Not E-Mail Success! A link to Chesapeake Bay Skate Wing was e-mailed .Chesapeake Bay Skate WingAdd Timer Timer Name: 25 Characters Max Enter Time: : : Start You can create up to five timers Ingredients5 ounces skate wing, cleaned Salt and freshly ground black pepper 1/4 cup semolina 1/4 cup fresh lump crabmeat, picked over for shells and cartilage 1 teaspoon Aioli, recipe follows 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup arugula Toasted pecans, for garnishDirectionsPreheat the oven to 400 degrees F.
Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
In a small bowl, combine the crabmeat, aioli, and scallion. Season with salt and pepper, to taste.
Top the skate with the crabmeat mixture and bake for 5 minutes.
Arrange the arugula on a plate and top with the skate. Drizzle with the aioli and sprinkle with toasted pecans. Aioli: 1 egg yolk* 1 lemon, juiced 1 teaspoon Dijon mustard 1 teaspoon crushed garlic 1 chipotle pepper, seeded and chopped Salt and freshly ground black pepperIn a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste. * Restaurant RecipeThis recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results. * Raw Eggs*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ©Television Food Network G.P. All Rights Reserved.
Ingredients 5 ounces skate wing, cleaned Salt and freshly ground black pepper 1/4 cup semolina 1/4 cup fresh lump crabmeat, picked over for shells and cartilage 1 teaspoon Aioli, recipe follows 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup arugula Toasted pecans, for garnish Directions Preheat the oven to 400 degrees F.
Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
In a small bowl, combine the crabmeat, aioli, and scallion. Season with salt and pepper, to taste.
Top the skate with the crabmeat mixture and bake for 5 minutes.
Arrange the arugula on a plate and top with the skate. Drizzle with the aioli and sprinkle with toasted pecans.
Aioli: 1 egg yolk* 1 lemon, juiced 1 teaspoon Dijon mustard 1 teaspoon crushed garlic 1 chipotle pepper, seeded and chopped Salt and freshly ground black pepper In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.
* Restaurant Recipe This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
* Raw Eggs *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Post by zeus911 on Jun 21, 2012 10:35:18 GMT -4
Couple of things.
1. I did hear that if you cut the wings off, and cube the meat it tastes like scallops - But no thank you.
2. More skates = more Bow fishing.
3. Skate meat does work rather well for crabs, in traps or pots. Never tried on a trotline.
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Post by freefallin on Jun 21, 2012 15:25:51 GMT -4
skate get thicker in warmer weather and they love high salinity. Very hot and hasn't rained much so they are plentiful. They will stay away from you but they are a killer from crabs and clams and they drive their numbers down.
Skate meat is actually very good and is similar in looks and texture to a good steak. Getting more popular in VA as the recipe shows above and is working it's way up the Bay. They are plentiful, not harvested for any value and reduces their numbers, and the meat is actually quite good. I have had it many times. I hope it catches on more.
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Post by hemlock256 on Jun 21, 2012 17:24:56 GMT -4
there is a vast difference between sea scallops and what stores will try to pass off on you as "bay scallops". skate tastes like old tires. and yea they kill crabs and that makes them my enemy.
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Post by rosario on Jun 22, 2012 6:21:19 GMT -4
Thanks for FB.
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