Fish
Ray
Ray (and skate) wings are striated white meat on cartilage—mild, slightly sweet, boneless in the usual sense once the central cartilage is handled. Ammonia smell means poor handling. Poach or pan-fry with brown butter and capers. Skin and trim properly. Cook until flesh firms into long strands. Fresh ray smells clean.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.15 g
- Saturated Fat 0.95 g
- Trans Fat 0 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 2.14 g
- Cholesterol 50.8 mg
- Sodium 85.2 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 67.8 g
- Energy 128 kcal
- Water 67.8 g
- Protein 19.8 g
- Animal Protein 18.8 g
- Fat 5.15 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 2.14 g
- Vitamins 48.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.7 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
- Minerals 482 mg
- Major Minerals 349 mg
- Trace Minerals 133 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 50.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.7 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·
Minerals
Sodium: 85.24 · Potassium: 232 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 132 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for ray and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of ray and enabled long-distance trade.
Ice preservation and railway transport brought fresh ray to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made ray widely available in international markets.