Rays are an under-appeciated food fish in many parts of the world, although much use is made of them in Asian and African cultures. Sophisticated diners in Europe and North America know that skate is a wonderfully delicious fish, but the commercial market for the fish is not large. Some food historians posit the fact that some rays are poisonous (sting-rays) for reluctance of many in the USA and other parts of the world to eat ray, even though the venom of poisonous rays is restricted to the tail, which is not edible.
|Uncooked skate wing|
In some parts of the world, the wings are cooked and served whole and the flesh is separated from the cartilage by the diner. In Brazil, though, most recipes for arraia are soups or stews, and the fibrous flesh is separated and flaked during the cooking process, leaving the final dish without any cartilaginous bones to be removed.
|Pastel de arraia|