1 kgskate wings100 mlred wine vinegar2fresh bay leaves2 cups (loosely packed) flat-leaf parsley leaves1large red onion, finely sliced 200 mlolive oil1lemon, juice and zest only ½ cup salted capers, rinsed
Rub skate wings with salt and a little of the vinegar to remove slime. Rinse in cold water. Place skate wings in a large saucepan and cover with cold water. Add 2 tbsp of the vinegar, bay leaves, some parsley and salt. Poach the skate wings for 15-20 minutes or until cooked through. Remove from saucepan and cool. Remove skin from wing and then, using your hands, pull flesh from cartilage in strips, and shred.
Place skate strips in a serving bowl, add remaining ingredients, season with sea salt and freshly ground black pepper and combine well. Serve with crusty bread.