Inspired by the Sea, Perfected on Land: Chatham Harvesters Pulled BBQ Skate

Not long ago, our awesome Co-op manager got creative in the kitchen with a little help from the ocean. Inspired by the meaty texture of skate wings and the irresistible flavor of BBQ, he seasoned up a batch of skate—yes, skate wings!—slow-cooked them to perfection, then shredded the tender fish into a pulled pork-style creation that blew everyone away. The result? A mouthwatering BBQ fish sandwich that’s packed with flavor and proudly rooted in sustainable, locally harvested seafood.

This is coastal cooking at its finest—innovative, community-driven, and ocean-friendly. The Harvester Kitchen took it up a notch with a flavorful dry rub and a recipe that is both easy and delicious. Dive into our coop manager’s full process and check out his how-to video at the end of the recipe. You won’t want to miss this delicious twist on a summer classic: Chatham Harvesters Pulled BBQ Skate; BBQ with a Cape Cod Twist.

Pulled BBQ Skate: BBQ meets the ocean

Chatham Harvesters Pulled BBQ Skate

Serves 4

INGREDIENTS:

1 lb. Chatham Harvesters Skate Wings, thawed if frozen

1 bottle of your favorite BBQ sauce (we recommend a less-sweet variety)

4 hamburger rolls

4–8 leaves of Bibb lettuce or coleslaw, if preferred

4–8 sweet pickle rounds

For the Dry Rub:

1 tablespoon fine sea salt

1/2 tablespoon dry mustard

1/2 tablespoon garlic powder

1 teaspoon chili powder

1 teaspoon celery salt

1/2 teaspoon cayenne pepper

DIRECTIONS:

1. Prep the Fish

   Remove skate wings from the packaging and rinse under cold water. Pat thoroughly dry on both sides. Set aside on a rack over a baking sheet.

2. Season

   In a small bowl, mix all the dry rub ingredients. Rub the mixture evenly over both sides of the skate wings. Place the fish back on the rack, uncovered, and refrigerate for 1–2 hours.

3. Grill

   Preheat the grill to 500°F. Place a fish tray or sheet of aluminum foil on the grill rack and lightly oil it.

4. Cook

   Remove the fish from the refrigerator and place it on the foil or fish tray. Close the grill and cook for 3–5 minutes per side, turning once.

5. Shred & Slow Cook

   Remove the grilled skate wings and transfer them to a bowl. Add BBQ sauce and shred the meat with a fork. Transfer the shredded fish to a slow cooker and cook on low for 2 hours to infuse flavor and tenderize.

   

   

   
   
   

6. Assemble & Serve

   Spoon the pulled BBQ skate onto rolls and top with Bibb lettuce or coleslaw, and sweet pickle rounds. Serve warm and enjoy!

Check out our coop manager's pulled skate wing bbq video