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.
Queen scallop or quin. These are smaller and sweeter than pilgrim or great scallops and fished in deeper waters. They are more difficult to come by but, like the pilgrims, have white meats and red corals.
