Wild British Skate Steaks Sturgeon try making a crispy Sechuan

try making a crispy Sechuan fried carp dish

Arbroath’s very real contribution to world cuisine

The loin is the thickest part of the fillet

push the spoon into it

It has a characteristic nutty taste

Wild British Skate Steaks Sturgeon try making a crispy SechuanEach pack contains two skinless, boneless steaks We recommend frying or grilling them in some butter A 350g pack would be enough for two average main meals These steaks are cut from the middle of large skate wings, so they are a little thicker. Since skate don't have any small bones, there is no danger of coming across any bones in these steaks. Some species has tiny black filaments in the surface of their flesh, which look like worms, but are in fact