There's a huge variety of fish species in our waters, but we are so used to blue cod and sole fillets that we often don't explore some of the other types that are sometimes available.
Recently, I've been enjoying skate wings when Edmonds Fish at the Otago Farmers Market have them.
Skate or ray is a delicacy in some European countries.
It's cheap and quick to cook, the flesh is mildly flavoured, white and firm, and when cooked can be easily pulled off the cartilagineous bones in spaghetti-like strips. There are no tiny spiky bones to catch in your throat.
Don't be put off by the slime that seems to cover it - slime actually means it's fresh and it's easily removed with salt and a little vinegar.
If skate is not fresh it will smell of ammonia.
The pieces come in triangular shapes and can be skinned or filleted, though they are sweeter cooked on the bone.
It can be poached or dipped in seasoned flour and fried, and is often served with browned butter flavoured with lemon juice and capers.
I tried a delicious skate recipe from Jamie Oliver's latest book, Jamie's Great Britain.
Skate wings were rubbed with ground white pepper and fennel seeds, then dipped in egg, then flour, fried and served with minted peas.
• Forest and Bird say skates are caught as a bycatch species in trawl nets and on lines. There is limited research on skates and the sustainability of recent catch levels is unknown.
