Why must plating accommodate the structure of cooked skate segments?

To allow diners to lift or arrange the natural, tender slivers

The final presentation of cooked skate must acknowledge and support its unique physical nature, which involves separating into long strands or slivers rather than remaining in a solid fillet. Proper plating involves strategies that respect this structural characteristic. This can mean either presenting the sections whole so the diner can pull the slivers apart using a fork at the table, or alternatively, gently separating some of the meat beforehand and arranging these delicate strands artfully. This approach ensures the visual effect emphasizes the refined tenderness and allows the diner to easily manage the meat segments.