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Poaching is the best cooking method if you are using Rays or Skate which are less than 10-12 oz.
The wings of these fishes are very lean and quite thin. The moisture of poaching will keep the meat from drying out and becoming tough. If the wings are large, the wing can be cut across the grain making ground nuggets of meat, which resemble scallop meat. The nuggets can be added to a tomato based fish stew. They also can be added to a skewer with tomatoes, peppers, onions, shrimp and cooked on a grill.
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