Hey Everyone, Thank you so much for your helpful & informative replies. I'm wrapping up the article, and I would like to quote some of you. If you are willing to be quoted in the article, please email your full name (and your chowhound handle, so I can identify your post) to me at sara.breselor (at) gmail.com. I will be happy to email you the article when it is completed, and answer any questions you have about the piece. Thanks again!
Hey LBNJNY-- Could I quote you saying "I did not seek out skate, rather when I saw it on the menu I wanted to have a new adventurous dish"? I just would like to show that some people recently discovered it, even though many people had been eating it for ages. If you would be ok with me using the quote, please email me at sara(dot)breselor(at)gmail.com and give me your full name. Thank you!
Porker-- thank you very much for your reply. I would love to quote some of your post in my article. If you would be ok with that, please email me your name and the name of your restaurant at sara(dot)breselor(at)gmail.com. Thank you!
Well, I interviewed Alex at Blue Moon, and he thinks the Seafood Watch is overreacting by red-listing skate. He says he sees no reason to think that skates are anything but abundant. A rep at Whole Foods said the same thing. Seafood Watch is more conservative, and their view is broader (including the general ecological impact of trawling) and their concerns are more long term (i.e. skate may seem abundant now but they are vulnerable to overfishing and population decline). I imagine that this is why Le Bernardin doesn't include them on their list of unsustainable options (see Bronwen's comment above). I'm trying to get an interview with someone at Le Bernardin, but, as you can imagine, it's not that easy. I'll continue to post any info I dig up.
----- Le Bernardin 155 W. 51st St., New York, NY 10019
Blue Moon Mexican Cafe 1444 1st Ave, New York, NY 10021
Hi Shane- What I meant was, did you know what skates were before you saw them on a menu? I am trying to get a sense if this is a market-driven trend or a consumer-driven trend. Some people speculate that skates are more common now because other fish stocks, like Atlantic cod, have been depleted, so the industry is marketing what used to be a "trash fish" as a delicacy. Thanks for your reply.
Hi everyone, Thanks very much for your replies. I just spoke to a scientist at Seafood Watch, and he confirmed that skates are highly vulnerable to overfishing, because they grow slowly, lay few eggs, and take a long time to reach maturity. He also said that the "red list" rating was because of the damage to the ocean floor done by the trawlers used to catch skate. He says that, although some stocks may not currently be depleted, he does not know of any sustainable varieties of skate.
I do still want to hear about people's experience with skate (eating, cooking, catching, etc.) so please continue to add to the conversation! Thanks again for your interest.
Hey Chowhounds, I am a journalist in NYC and I'm writing an article about Skate Wing, and I would love to hear from you! Skate (a type of ray) is a bit mysterious. It has been on the menus of almost 50 Manhattan restaurants this year, but many diners don't know what it is. Skate seems to be gaining popularity in NY, but sustainable fishing watchdogs like the Seafood Watch say that skate is a no-no. According to Seafood Watch, "skates have been severely overfished and most are caught with bottom trawls, which result in high levels of accidental catch and substantial damage to the seafloor."
What is your opinion? Should restaurants serve skate? If you have tried skate, where did you eat it, and how did you find out what it was? Did you know about the sustainability issues before you ordered it?