Scandinavian Ray

Scandinavian Ray

Eating ray (raja batis) is a peculiar and beautiful experience, rather like you might expect it to be uf you were eating a dragon steak. You sense that this, like shark, is far older and stranger than any fish, or anything for that matter, that you are likely to eat.

A survivor from millions of years ago, they say ray is in the same family as sharks, but with a flavor quite different from the shark’s meaty taste. There are many species and they are all good.

Scandinavian Ray
Skate (Raja clavata) i ssimilar to ray
Scandinavian Ray
Blue skate

Culinary uses
You eat only the ‘wings’, two wide fins that the fish can move in an unbelievable elegant manner. You understand how when you see the meat, which is made up from long, fibrous strands of muscle, and is very lobster-like, both in consistency and taste.

Related: Fresh Fish in Scandinavia

Under the lizard skin the flesh is white and tender, in long, pearly strands, and is as close to lobster as you can get (apart from monkfish). Allow 250-300g per head: there is not much meat, but it is extremely filling.

Scandinavian Ray
Pan fried ray wings
Scandinavian Ray
Ray dish

Ray can be fried whole, in butter, or baked, dotted with butter and sprinkled with sea salt, in a pan in the oven. Pour a little water in the bottom, just so it will not burn, and bake for 25 minutes at 200C/gas mark 6. Check the fish with a pointed knife: if the meat is white all the way to the cartilage it’s done; otherwise shove it back into the oven for a few minutes. It will never become dry, as the jelly will keep it moist.

Related: Scandinavian flatfish

Scandinavian Ray
Ray with beuuttery parsley and capers

The ray has thick, inedible skin and several layers of jelly-like connective tissue that must be removed before eating. Cook the ray in whole pieces, and remove the skin after cooking. You eat ray by scraping back the skin, and plucking the meat off. In the middle is a very strong and extremely flexible system of tiny bones, like in the fin of a shark, providing the elegance the live ray has as it moves through the water. When you have eaten one side, turn it over and eat the rest.

Eat the fish with a caper-sauce or shredded horseradish, browned butter and lemon. It is best eaten warm. Make plenty as the flesh is perfect in a salad for lunch or a starter the next day. Moisten, but don’t drown the long strands of meat, in a herbed mustard-mayonnaise, chervil-cream or herbed vinaigrette. In autumn, combine with diced raw apples, tiny dice of celeriac, capers and top with crisp bacon and in the spring accompany with new peas, asparagus and small carrot dice for sweetness. Serve with toasted rye bread.

Scandinavian Ray
Skate wing in brown butter

The skate (raja clavata) is also common in Scandinavia.

Scandinavian Ray, written by Tor Kjolberg

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Journalist, PR and marketing consultant Tor Kjolberg has several degrees in marketing management. He started out as a marketing manager in Scandinavian companies and his last engagement before going solo was as director in one of Norway’s largest corporations. Tor realized early on that writing engaging stories was more efficient and far cheaper than paying for ads. He wrote hundreds of articles on products and services offered by the companies he worked for. Thus, he was attuned to the fact that storytelling was his passion.