The ray is an ancient fish, at least we can say so because the medieval recipe book Sent Soví's Book, which celebrated its 400th anniversary last year, dedicated three recipes to it: in a panada, roasted, and baked in a casserole. Of course, back then, only the wealthy could afford and eat the fish, and it was also associated with the season of Lent, but the fact that it appeared in the book is considered a sign that the fish was known and eaten, at least by a portion of the population. Thus, the ray was well described in the Middle Ages. Today, in our country, only the restaurants Enigma, by chef Albert Adrià, and Cocina Hermanos Torres, by brothers Sergio and Javier Torres, have it on the menu, and for the general population, it is an unknown fish. The twin chefs maintain that the fish's shape surprises them, so much so that Sergio and Javier Torres took a photo holding it in their hands in the first days of spring when it arrived at the restaurant, awarded three Michelin stars. These and many other interesting facts can be found at the Global Seafood Expo, the most important fish fair, which has just begun at Fira Barcelona (Gran Vía) and will end on May 8.