Fish

Wings

A tier

Wings are the culinary cut of skate and ray—pectoral fins sold skinned or skin-on as the only part most diners ever see. Meat is arranged in parallel strands over cartilage, tasting sweet and marine, turning opaque and tender when just cooked. Poach, grill, or sauté with brown butter, black butter, or Asian XO-style sauces. Always name the species behind the wing when possible. “Skate wings” is a form-as-variety in trade talk: buy assessed rays, not banned common skate.