Ray Wings: A Fishmonger's Guide

What Are Ray Wings?

When you buy “skate,” what you’re almost always getting is the wing of a ray: the broad, flat pectoral “wings” that ripple as the fish glides over the seabed. The flesh is unlike any other fish: instead of flakes, it pulls away from the soft central cartilage in sweet, ridged strands, with a mild flavour that hints at shellfish. And because there are no small bones to pick out, it’s one of the easiest fish in the world to eat.

A quick word on names. “Skate” and “ray” get used interchangeably, but it matters: some true skates are vulnerable, while thornback ray from healthy stocks is a sound, sustainable choice. The honest answer to “is skate OK to eat?” is “ask which species”, and a good fishmonger will always tell you.

Where Our Ray Wings Come From

The English Channel, and also available locally. We’re careful about this one: we only buy ray and skate from healthy, well-managed stocks (thornback ray is our staple), and we can always tell you exactly what’s on the slab. We sell the wings skinned and ready to cook.

The Best Time to Buy Ray Wings

The cooler months, roughly October through April, peaking from November to January. Ray wings are at their best when the water is cold. As with all fish, freshness matters most: buy it bright and clean-smelling, and cook it within a day.

How To Cook Ray Wings

Ray wing is one of the great simple pleasures of the kitchen.

Ray wing with black butter: The classic. Pan-fry or poach the wing until the flesh lifts from the cartilage, then pour over beurre noisette, butter cooked to a nutty brown, with capers and a splash of vinegar or lemon. Sharp, rich, perfect.

Pan-fried: Dust the wing in seasoned flour and fry in butter until golden and just cooked through. The easiest route to a brilliant supper.

Poached: Gently poached in a light court-bouillon, served with the strands pulled cleanly from the cartilage.

The flesh tells you when it’s done: it turns opaque and slides easily off the cartilage. Don’t rush it, and don’t overcook it.

Buying Tips From The Counter

1. Ask the species. Thornback ray from healthy stocks is the one to buy. If they can’t tell you, walk away.
2. Smell it. Clean and sea-fresh, not strongly ammoniac. A faint whiff in older wings cooks off, but fresh is best.
3. Glossy, firm flesh. Skinned wings should look bright and feel firm.
4. Cook it fresh. Ray wing is at its best within a day of buying.

Ray Wings From Parkstone Fisheries

We keep skinned ray wings on the counter when they’re at their best: standard or locally caught, and we’ll always tell you the species. Ask Steve, or order online. For more everyday white fish, see our cod and haddock guides. Free delivery across all BH postcodes, £40 minimum order.