Maximum length 90 cm. Grey on top, white below, with ‘bucklers’ on its back. This is the ray known as roker (a name of Viking origin) in East Anglia.
CUISINE The best ray, and best eaten au beurre noir, according to the first recipe listed below. Only the ‘wings’ (and liver) of a ray are edible, and it is usual to buy these ready dressed from the fishmonger.
