Rays are a member of the Shark family. They have pectoral fins that are known as wings. Rays lie flat on the seabed and burrow into the sand for camouflage. Rays mainly eat other smaller fish and crustaceans found on the ocean floor.
Ray wings must be very fresh before cooking, and must be kept very cold. If you cannot prepare the wings on the day you buy them, then simply skin, fillet and freeze your portions.
Ray wings are usually cut into 2, so the wing you buy will be half a wing and triangular in shape.
Because Ray wings are so delicate and grooved, heat from cooking will penetrate the flesh quickly so be careful not to overcook and this will spoil the texture of the fish.