Skates and Rays are members of the shark family that have pectoral fins so exaggerated they are called "wings". This allows them to lie flat on the ocean floor and disappear into the sand. They eat mainly crustaceans and other invertebrates they find on the ocean floor but occasionally take small fish. While most people in North America never encounter skate on their dinner plate, it is served in areas like New England that have a strong fishing and seafood tradition, is popular in France, and in the Indo-West Pacific region. Stingray Wing is the same as a Skate Wing (though they evolved from sharks separately) but may Skates are rather small, especially those caught as bycatch in Southeast Asia. Small wings can be cooked whole, after skinning. Skate or Rays is a typical elasmobranch fish that is widely consumed in South-East Asia. they enjoy the wing part, because of its elastic texture and unique ammonia-like flavor. Rays flesh is quite mild, but, like a shark, has a lot of connective tissue in it, while bony fish have almost none. The texture is firm, and the flavor, again like a shark, is between pork and fish. Unlike sharks, it is in the form of a lot of narrow strips. Skate Wing cooks very quickly and if overcooked breaks up along the corrugations into separate strands. The traditional processing of skate involves fermentation of fresh skate in a ceramic jar without any additives for 1 week at room temperature.