Rays and Skate
Guitarfish - Fiddler Ray - Trygonorrhina sp.; Eagle Ray - Myliobatis australis; Black-Spotted Whipray - Himantura toshi; Longnose Skate - Raja sp.
Many skates and rays have a mild, delicate flavour similar to that of scallops. However, there are dozens of species in Australian waters with various flavours and textures.
The “wings”, the most commonly sold edible parts, consist of strands of flesh and cartilage. The flesh can be removed from the cartilage after it is cooked, although the cartilage softens during cooking and can be eaten. It is best to briefly poach skate before cooking by other methods.
One of the more common preparation methods is to lightly flour and pan-fry. The white flesh then peels easily off the bone. Lightly pan-fried skate wings can be wrapped in foil with vegetables and then baked.
Other methods are grilling, poaching (in fish stock or cider), shallow frying (fillets), baking or steaming. The firm flesh can also be cubed and used as kebabs or in soups, casseroles or curries.
With its slightly gelatinous structure, stingray is very good for Thai fish cakes. Skate with black butter (clarified butter heated until brown and foaming) is a classic French recipe.
|Mild to medium
The selection of wine will be determined by the cooking method. With the stingray poached in cider, an aged Riesling or a well made Colombard would be suitable. Or you may wish to serve a full flavoured sparkling wine, or even a cider.
Nutrition Information (average quantity per 100g)
||32% of total fat
||20% of total fat
||48% of total fat