2 portions per pack | Approximately 10-12oz per pack

"Fillets come from the top and bottom of the wing; they were separated by a wide fan of cartilage. The darker ones typically are from the bottom and may taste fishier." - The Washington Post

"Skate cooked in a pan can be strikingly beautiful and tender. Those ridges create a fan effect that hold a sauce" - The Washington Post

"With a small amount of hot oil in the pan, skate wing fillets will brown and crisp nicely on their own without a coating of flour." - The Washington Post