I tried the Crimped Skate recipe this week, eager to dive into a Victorian fish dish that's largely forgotten today. The process of rolling and tying the skate slices with string was surprisingly satisfying, like preparing a miniature parcel of seafood. I found the salting step to be an intriguing touch — the fish absorbed the brine, infusing it with a subtle, savoury note that I didn't expect from this delicate fish. The resulting skate was tender and mild, a delightful contrast to the rich, buttery sauce I served it with. This dish would be perfect for a weeknight cook seeking a quick, historical seafood option — just ensure you're using fresh, seasonal skate. The recipe's simplicity and the delightful outcome make it a charming addition to any modern kitchen historian's repertoire. The boiled skate was the star of the dish.