Fish
Belly
Ray belly fillet strip is richer and more delicate than top loin. Crisp the skin or cook gently in fat; season boldly. Even thickness matters more than elaborate marinades for consistent doneness.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal fisheries and markets sold ray whole and in pieces long before industrial freezing, including named belly portions.
Ice, rail and trawler fleets moved ray inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved ray inland as everyday protein, including named belly portions.