“What is skate?” Asked the young girl standing in the queue in front of me at our local fish and chips shop. “It’s a type of flatfish,” replied her dad. Evidently, there’s a need for a beginner’s guide to skate – and here it is!
![Skate wings in fish boxes](https://fishfaceseafoodblog.co.uk/wp-content/uploads/2024/05/What-is-skate-573x685.jpg)
“What is skate?” Asked the young girl standing in the queue in front of me at our local fish and chips shop. “It’s a type of flatfish,” replied her dad. Evidently, there’s a need for a beginner’s guide to skate – and here it is!
Walk into any restaurant, grab the menu and check out the price of any flatfish. Megrim sole, sand sole and plaice will be over £20, with lemon sole and Dover sole considerably more – and that’s not to mention brill and turbot. But where is the humble flounder?
A tale of weever woe not centred around a fiery foot, but rather a bland bouillabaisse.
With major tilapia supplier Regal Springs hailing the success of a six-month trial with British pub chain Greene King in using tilapia in its fish and chip meals we take a closer look at the pros and cons of this versatile, yet divisive fish.