Skate wing is the large, fan-shaped pectoral fin of the skate, a flat cartilaginous fish, and is the only part of the animal commonly cooked. It has a delicate, faintly sweet flavor and a slightly gelatinous texture that firms and separates into ribbons when cooked properly. Skate wing appears across French, Italian, and Spanish cooking, most often pan-fried, poached, or baked, and in Chinese and Japanese dishes, where it may be steamed, braised, or added to soups. Before cooking, the strip of cartilage running through the wing needs to be trimmed away. It pairs well with butter, lemon, capers, white wine, and herbs such as parsley and dill.