Is it skate or ray?

We sell shed loads of 'ray wings' at work.  Most of the older people that come in call them 'skate' and, I must admit, that's how I think of them as well.  The Woo and I decided to have a couple of them for supper so I thought I would do a bit of research while the roast potatoes were on the go.

I consulted my fish encyclopaedia; otherwise known as 'The River Cottage Fish Book' to find out who was right.

Well, it seems that Waitrose are right.  The ray wings that we eat in this country usually come from one of ten or so different species of ray found in British waters.  The word 'skate' applies to just four species and all are exceedingly rare; sadly due to overfishing but sadder still not through food use but for the fishmeal and fertiliser industry.

Anyway, back to the cooking and eating.  Rays are cartilaginous which mean they have a spinal column of cartilage with a fan-like collection of fingers which spread into their 'wings'.  This makes them so, so easy to eat!  You simply scrape the meat off one side and then turn it over and scrape off the other side...all thats left is the cartilage with no bones at all!!  Simples!

Oh, yes...the cooking.  I dusted the wings with some seasoned flour and then pan fried them in butter for about four minutes each side until golden.  Served up with a current favourite requested by The Woo of roasties, minted crushed peas and some of her special hollandaise sauce.

...and congrats, Emma, for winning Celebrity Masterchef.  I was rooting for you all the way!