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)

€17.50 kg
Tax included

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.

Selecciona Quantity
1 Kg
1 Kg x €17.50 / Kg = €17.50

  • 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.

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.

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