Skate (Ray)
Raja clavata · thornback ray · raie bouclée
Skate (Ray): what every chef needs to know
Put simply, Skate (Ray) ranks among the best as a cartilaginous fish (Chondrichthyes) from the family Rajidae,found in European waters from the North Sea to the Mediterranean. The back is covered with thorns, and its flat shape is unmistakable. In the kitchen, only the "wings" (pectoral fins) are used; the flesh has a unique fibrous structure quite different from regular fish fillets. Fresh skate has a faint ammonia smell, which is normal from the presence of urea in the tissue; this smell disappears upon cooking. Skate has few bones but a central cartilage strip. The classic preparation is raie au beurre noir. Skate is classified as Vulnerable (VU) by the IUCN; always purchase from certified suppliers with a sustainability certificate.
Skate (Ray): nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Skate (Ray): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
poached rogvleugel doused with brown butter, capers and wine vinegar
poached rog with a sauce of capers, parsley, butter and lemon
steamed rogvleugel with black butter and capers, classic British recipe
Skate (Ray): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
poach rogvleugels in a aromatic court-broth with vinegar; the liquid may do not boil because then valt the meat uiteen.
poach first, schraap than the skin af and werk af in a pan with brown butter, capers and vinegar.
steaming is the zachtste method; remove for the serve the skin and the kraakbeenstrook.
Skate (Ray): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Skate (Ray): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Skate is seasonally available in autumn and winter. Store skate as fresh as possible — ammonia breakdown accelerates rapidly at higher temperatures.
Skate (Ray): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Skate (Ray): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
high minerality and kalkachtige notes of Chablis fit perfect at the robuste flavour of rog and the sour noot of beurre noir
- Chablis Premier Cru
- Chablis Village
the herbal freshness and citrusaroma of Loire Sauvignon blanc complements the firm structure of rogvlees
- Sancerre
- Pouilly-Fume
- Menetou-Salon
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Skate (Ray)
At what temperature should you store Skate (Ray)?
Store Skate (Ray) at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Skate (Ray) professionally?
The primary professional technique for Skate (Ray) is Poaching in court-bouillon at 70°C for 8-10 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Skate (Ray) contain allergens?
Skate (Ray) contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Skate (Ray)?
Skate (Ray) provides 85 kcal, 18.8g protein and 1g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Skate (Ray) in season?
Skate (Ray) is in season in Northern Europe during Sep, Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
