One of a pair of anterior flippers of a mature cy’een, this leaf-shaped appendage is slightly longer than five metres in length, one point five metres in breadth at its widest point and forty centimetres thick. Covered in small, smooth bronze scales, the flipper is built to both slice through water efficiently as well as move significant volumes of water when the animal is swimming. The skin covering the flipper is thick and strong, built to repel assaults from sharks or other predatory creatures that rival the cy’een at near the top of the aquatic food chain.

Beneath the durable skin is a layer of adipose tissue between three to five centimetres thick that insulate the limb in cold water. The rest of the tissue, apart from the bones is a dense mass of meat and connective tissue. This flesh is actually highly coveted in certain culinary circles due to its unique flavour and texture. Due to the density of connective tissue, similar to the brisket of nerf or other large grazing animals. Cy’een flipper steak needs to be cooked for at least eight hours over a low, constant heat. Once this long cook is completed, the meat is tender, juicy and tastes like a cross between nerf and catfish. This odd combination sounds barely palatable, but is falling-off-the-bone tender, juicy and full pf flavour. When served with a wine based reduction, it can be one of the most memorable dishes encountered in fine dining establishments throughout the core worlds.