Ray with black butter & capers

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Along with monkfish - in this country at least - ray is one of the few fish that arrives at the port ready-winged. There are various fishermen’s tales as to why, but I’m not going into that. All I can say is that the edible parts of both fish represent a small part of the total body weight and it’s convenient not to bother to land the whole fish.

Most people are put off ray because it is normally served ‘on the bone’ (they don’t actually have bones, but cartilage). Although many fis