bull-ray

Flaps wide and angular, head raised above disk with eyes looking out sideways. The teeth in each jaw are in 7 rows, the central row being larger and wider than the others. Tail slender and whip-like. It may range in colour from olive-green to sandy, and even orange-yellow. The body is irregularly patterned with blue bars and blotches, arranged in a series of crescents.

All the Rays are quite edible. The flaps are cut off fairly close to the body and soaked for ten minutes in salty water to reduce the slime, for ease in handling. The skin is then removed and the flaps cut into thin fillets. These are washed in running water, or in water-plus-vinegar, to reduce the presence of ammonia. These slices are then deep-fried in the usual way.