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Rays and skates are cartilaginous fish. For both of these fish the wings are the parts which are eaten. The wings are composed of semitransparent bars of cartilage which are surrounded by long, narrow strips of close-textured, gelatinous flesh. The wings are often poached in vinegar or court bouillon to counteract the glutinous texture. After poaching, the skin can easily be removed from the wings. Rays and skates can also be floured and sautéed or fricasseed.
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