Fish
Tail
Tail-end ray fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Wipe pans of excess fat before deglazing if you want a bright sauce.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved ray inland as everyday protein, including named tail portions.
Fillet and portion packs of ray became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold ray whole and in pieces long before industrial freezing, including named tail portions.