Ray fish, belonging to the order Rajiformes in the class Chondrichthyes, are flat-bodied marine fish widely distributed in warm and temperate seas around the world, including the coastal waters of Japan, China, Southeast Asia, and the Mediterranean. Like sharks, rays are cartilaginous fish, meaning their skeletons are made of cartilage rather than bone. Their bodies are typically diamond- or disc-shaped with broad, flat backs and long, slender tails—some species even have venomous barbs on their tails.

There are many species of ray fish, including electric rays, stingrays, and sawfish. Most rays are bottom-dwelling creatures that inhabit sandy or muddy sea floors, feeding on crustaceans, small fish, and mollusks. Though slow-moving, they have excellent camouflage abilities, making them well-adapted benthic predators.

Ray meat is delicate and gelatinous with a distinctive texture, especially the fin or “wing” sections, which are prized in Asian cuisines. In Japanese cuisine, ray fins are often dried and served as ei hire (stingray fin jerky), typically grilled and enjoyed as a flavorful snack with sake. In parts of Korea and China, ray fish is also commonly fermented, braised, or used in hot pots.

Nutritionally, ray fish are rich in high-quality protein, collagen, B vitamins, and essential minerals, making them a nourishing food choice. Known for their unique texture and health benefits, ray fish are appreciated in various culinary traditions around the world for both their taste and cultural value.