Eating less popular fish

[BoatGuy]

I usually do not buy books anymore. But I do go to the library a lot. My most recent book was : The Fisherman's Wife: Sustainable Recipes and Salty Stories

I am enjoying it as they show you how to cook less popular fish like Sea Robins. However, they have a section on how to prepare Skate (as opposed to Stingrays)

I have eaten Sea Robins. I will say this. When we catch a “mixed bag” of Fluke and Porgy, I have fried up some Sea Robins, and nobody complained. The book has a chapter on eating Sea Robins too.

I have never had a skate. Have you? Tough to clean? Work the trouble? Or is this a must try. I do not believe the stories of restaurants replacing scallops with skate. I thing over 90% can teel the difference.

 

[Snapprhead27]

I've had sea Robins. Never ventured to skate.

 

[BoatGuy]

My concern with trying skate. ....
Back around the late 70's to early 80s I tried Blue shark. Ugh....Ammonia!

 

[Matts]

I've had sauteed skate a few times in a restaurant, so I cannot tell what specific type of skate they were. Pretty tasty. Shark-like texture.
I eat sea robbins all the time when I'm making fish tocos. I just fillet the tail. After you bread and fry them, unless you really try, it's hard to distinguish them from the porgie fillets.

 

[OVERBORED]

Ling and bergalls are my favorites for fish tacos.

 

[Matts]

I don't care for the texture of ling. As far as bergals, I can never distinguish them from among the sea bass and blackfish fillets, so not comments, but I've heard that they are very tasty.

 

[Matts]

Saturday, I ordered "tautog" in a fancy Manhattan restaurant. After I asked, the waiter assured me that it was really tautog, and that it was sourced from "Rhode Island." I asked him if he was sure, since I thought it was a little late in the season for Rhode Island.
I was later informed that the source of the "tautog" was South Carolina, which was quite a surprise.