Ray Fish (skate)
  • Ray Fish (skate)
  • Ray Fish (skate)
  • Ray Fish (skate)
  • Ray Fish (skate)
Ray Fish (skate)
Ray Fish (skate)
Ray Fish (skate)
Ray Fish (skate)

Ray Fish (skate)

Ray fish (or skate fish), with only 1 gram of fat per 100g, is one of the healthiest white fish in the sea. The main characteristic of this fish, which belongs to the shark family, is that it contains cartilage instead of bones.

Mariskito's Ray fish wings, which come only from the Galician and Portuguese coasts, are sent vacuum-packed and skinless. For each kilo of order you will receive 2-3 individually prepared ray fish wings, ready to cook as you like: stewed, battered, grilled, baked... Because a fresh ray fish is delicious in any way.

This inshore fish gives off a characteristic and intense smell that softens during cooking, concentrating the aromas in the meat and filling it with flavour.

Allergens
Fish
Select Quantity
1 Kg

  • Description
    • Description

    The coldest months of the year are the ideal time to enjoy this delicious fish, although it is in season until June. As they say in Galicia, ‘in January, ray fish tastes like mutton’, because its gelatinous flesh gives off a delicious juice when cooked that fills every mouthful of this exquisite fish with flavour.

    Ray fish (Leucoraja naevus) is usually eaten fresh after being left to rest for a couple of days after being caught, so that the flesh is looser rather than leathery and releases all its juices when cooked, giving it its characteristic flavour.

    Ray fish, like other boneless fish, gives off a rather intense smell when raw. This is due to the fact that in its organic composition it has an acidic base, which is why this type of fish has a characteristic ammonia smell that may be strong for some people.

    Buying ray fish, a white fish with very lean flesh and very little fat content, is very beneficial to health thanks to the large amount of vitamins it contains, both from the A and B groups. It is also very rich in proteins of high biological value and minerals such as iron, magnesium, potassium and sodium.

  • Technical specifications
    • Ficha Técnica

    Commercial name: Cuckoo ray / Cuckoo skate

    Scientific name: Leucoraja naevus

    FAO 3-alpha code: RJN

    Catch area: FAO-27 – Northeast Atlantic

    Subarea: Main subareas of origin at the port of Vigo: 27.7 (Waters West of Ireland / Celtic Sea), 27.8 (Bay of Biscay), and 27.9 (Portuguese and Galician Waters / Iberian Atlantic Waters). The exact subarea will be specified on the product label at the time of delivery.

    Production method: Wild caught

    Fishing gear or production system: Gillnets and similar nets

    Physical state: Fresh (not frozen)

    Commercial presentation: Customer's choice

    Net quantity: Will be specified at the time of delivery

    Allergens: Contains: fish. May contain traces of: not applicable.

    Storage conditions: Keep refrigerated between 0 °C and 4 °C. Consume as soon as possible, preferably within 24–48 hours from purchase.

    Information on dates and batch: Expiration date and batch number: indicated on the product label at the time of delivery.

The coldest months of the year are the ideal time to enjoy this delicious fish, although it is in season until June. As they say in Galicia, ‘in January, ray fish tastes like mutton’, because its gelatinous flesh gives off a delicious juice when cooked that fills every mouthful of this exquisite fish with flavour.

Ray fish (Leucoraja naevus) is usually eaten fresh after being left to rest for a couple of days after being caught, so that the flesh is looser rather than leathery and releases all its juices when cooked, giving it its characteristic flavour.

Ray fish, like other boneless fish, gives off a rather intense smell when raw. This is due to the fact that in its organic composition it has an acidic base, which is why this type of fish has a characteristic ammonia smell that may be strong for some people.

Buying ray fish, a white fish with very lean flesh and very little fat content, is very beneficial to health thanks to the large amount of vitamins it contains, both from the A and B groups. It is also very rich in proteins of high biological value and minerals such as iron, magnesium, potassium and sodium.

Commercial name: Cuckoo ray / Cuckoo skate

Scientific name: Leucoraja naevus

FAO 3-alpha code: RJN

Catch area: FAO-27 – Northeast Atlantic

Subarea: Main subareas of origin at the port of Vigo: 27.7 (Waters West of Ireland / Celtic Sea), 27.8 (Bay of Biscay), and 27.9 (Portuguese and Galician Waters / Iberian Atlantic Waters). The exact subarea will be specified on the product label at the time of delivery.

Production method: Wild caught

Fishing gear or production system: Gillnets and similar nets

Physical state: Fresh (not frozen)

Commercial presentation: Customer's choice

Net quantity: Will be specified at the time of delivery

Allergens: Contains: fish. May contain traces of: not applicable.

Storage conditions: Keep refrigerated between 0 °C and 4 °C. Consume as soon as possible, preferably within 24–48 hours from purchase.

Information on dates and batch: Expiration date and batch number: indicated on the product label at the time of delivery.

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