The blonde ray has a diamond-shaped body with a pale sandy or yellowish-brown upper side, from which it takes its name. They can grow surprisingly large — some individuals reach over 150cm — and spend their days on sandy or muddy seabeds feeding on crustaceans and small fish.
Cooked, the meat has a sweet, delicate flavour and the characteristic long, succulent strands you get from rays and skates. Good simply poached or pan-fried in butter.
