OK, I’ve had a long break from the straight dope but I searched and searched the web and just CAN NOT find a good answer. Last night, in Pensacola, Florida off a pier I caught about a 40lb. Sting Ray! I know they can be eaten and I personally am not a big catch and release person. I don’t waste fish either so I proceeded to gut the fish and found the stomach to be generally where it should be and then encased it in some plastic and have it in the deep freeze. I would really like to know what is the best way to clean these things efficiently and maybe even a recipe or two?
Have never caught a sting ray but have caught a scate - they look somewhat simular. The meat came from hte ‘wings’ while the body was discarded. I didn’t do it myself though so can’t offer much.
I know this is probably not what you’re looking for, but have you tried asking your local fish monger? They may be able to help.
I wouldn’t normally post saying have you asked someone else, but you say that you have searched already and also this has almost dropped off the first page so you could consider this a bump
As with any automobile, you can clean a Sting Ray (or Stingray, as it was rechristened in 1969) simply by taking it to an automated car wash. However, you probably do not want to hand over such a classic vehicle into the mercy of some soulless mechanical device, so hand-washing may be preferable. And of course, if you’re the proud owner of any version of the Corvette Stingray, you probably want to wash it yourself, so that you can observe the envious gaze of your neighbors.
Cookie cutter the wings to your favorite shape (snowman, horsey, dancing bear, etc.) Concur with the above “don’t steam” advice; the result is a bit B.F. Goodrich-ish.
I worked as an assistant chef in some of the finest seafood restaurants on Solomon’s Island, MD. Local fishermen would come by every day around and try to sell us their catch (happened in every place I worked). We would often buy a lot of their catch, but never their scallops. We knew that they were skate/ray. (Ain’t a heck of a lot of scallops growing in the Chesapeake Bay.) At any rate, I was told by many a fisherman that the practice of “stamping out scallops” was widespread. He estimated that 50% of the scallops served in restaurants were skate/ray.
That “stamped scallops” were common place was mentioned in culinary school. Differences in color, taste, and texture were illuminated.
Granted Bay watermen might not have their collective finger on the pulse of restauranteurs around the country…
Hey guys thanks a lot this was actually EXTREMELY helpful And for all you doubters up there I got about 10lbs of filleted meat from the stingray they we grilled with lemonpepper and it was very very good
And for all you doubters up there I got about 10lbs of filleted meat from the stingray they we grilled with lemonpepper and it was very very good