A Provençal name for the thornback ray. A variety of ray with very good flavour, the wings and the liver only being eaten. The wings have strips of cartilage running through them, rather than bone, and are easy to deal with at the table as the flesh drops away readily. As the name suggests, the backs of the fish may have clumps of coarse thorny spines, swelling at the base. These are called bucklers. Thornbacks have a range right from Iceland to the Mediterranean..
Spotted ray. A ray which may be found anywhere from the North Sea to the Mediterranean. As you would expect it has spots on its back, and, like the thornback ray, very good flavour.
A sauce containing red wine, onions, tomatoes, olives, capers, garlic and herbs and served with fish.
