Thornback ray: from north-west English waters to your plate
The north-west of England: a rich fishing heritage
The north-west of England is an area that includes Cumbria and Lancashire and the Lake District, it is also home to historic fishing towns like Maryport, Whitehaven, and Fleetwood.
For generations, families in these towns have relied on the waters of Morecambe Bay, the Solway Firth, and the Irish Sea. These waters yield a rich variety of delicious seafood, including shellfish like whelks, cockles, and shrimp, as well as fish such as sole, brill, plaice, flounder and thornback ray.
This rich fishing heritage is vital to the economy and cultural identity of the north-west. Local fishermen have taken pride in ensuring the north-west remains a key supplier of fresh, high-quality seafood across the UK and beyond.
The thornback ray journey: from sea to plate
Watch our short film for a behind-the-scenes look at how the nutritious thornback ray, a sustainable fish from the Cumbrian coast, reaches the market.
The journey of the thornback ray is a fascinating one, linking various members of the seafood industry in the north-west. It starts with fishermen from the inshore fleets of Maryport and Whitehaven, who catch the fish and send them to auction and processing in Fleetwood, where a brand new auction house and processing facilities have been opened.
From there, the thornbacks are sent to wholesalers at Billingsgate Market in London, where renowned seafood chef CJ Jackson buys the catch and demonstrates the versatility of the thornback ray through several tasty dishes.
Thornback rays are healthy and sustainable
Nutritional Information:
Thornback rays are a protein-rich, omega-3-packed, and saturated fat-free seafood option. They deliver 15.1g of protein per 100g (raw)—more than eggs, lentils, and many plant proteins—making them ideal for muscle growth and maintenance.
Thornback rays are also rich in essential vitamins and minerals, including B3, B6, B12, and phosphorus, which support energy levels, immune and nervous systems, red blood cell formation, and hormonal regulation.
Government recommendations suggest eating two portions of sustainably sourced seafood per week – thornback ray is a great choice.
Sustainability Stats:
Thornback ray has good sustainability credentials. The latest scientific advice produced by the International Council for the Exploration of the Sea (ICES) indicates that biomass levels (the volume of fish in the sea) are good and that the stock is healthy.
There are also strict catch limits in place to make sure that remains the case so that we can continue to fish for thornback ray now and in the future.
The Marine Conservation Society also rates thornback ray a good sustainable choice.
Download our thornback ray factsheet for further information:
Where to buy thornback ray?
Thornback ray and other fresh seafood are available at the new seafood market and processing facilities at Fleetwood Docks.
Thornback ray is also available at seafood retailers across the UK, including Billingsgate Market in London. You can also find it in restaurants and fish and chip shops.
Thornback ray is part of a family of fish species often collectively known as ‘skates and rays’. It is known in some parts of the UK as ‘roker’, or are often sold at retail as ‘skate wings’.
However, make sure you ask for 'thornback ray' by name so that you can be certain you are buying the sustainable choice.
Top dishes to try with thornback ray:
- Poached ray wings with beurre noisette, lemon, and capers
- Roast ray wing with puttanesca dressing
- Prosciutto-wrapped roast ray wings stuffed with samphire on spinach, with beurre blanc
- Ray wing and cheek garlic kiev.
For some insprational ideas on how to cook thornback ray dishes, visit BBC Food via the link below: