- coming soon -
There are many different kinds of ray but they are usually very similar concerning taste. It is not a particularly valuable fish: best rays have warts or stones over their back. Rays are sold without their skin and you can eat also the so called “wings” and the liver. A curiosity, differently from other fishes, 2 days after being caught and before cooking, ray must be hanged until its flesh becomes tender. The best period is January, February and December: fleshes are more tasty.
