Thread: Stingray

I would like to know some ray recipes. If guys have a favorite way of cooking, post it up.

Thanks.

Catch and release and not into grease....never had it.... maybe missing out

I cooked it once, sauteed in butter, made a garlic butter pan sauce.
It was OK, but not worth the effort it, IMO.

I heard somewhere that a lot of what gets sold as scallops is actually stingray.

1) It takes a big Ray to get some real meat off it.
2) They're somewhat of a pain to clean.
Method 1) Cut the wings off, skin and then fillet meat off the cartilage.
Method 2) Manufacturer a very sharp cookie cutter out of 2-4 inch conduit, use a mallet to cut cookies of Ray and then trim skin/cartilage.
Cook like fish or scallops.

Properly cleaned/iced shark is better.
Catch an Atlantic Sharpnose or a Blacktip and they're great as steaks on the BBQ.

I landed a medium size ray one evening on the pier and figured I would give it a try...


The absolute fajita ever. add some fresh pico, and you have a fine meal. My wife prefers ray over spanish any day.. I just hate horsing those things up... BTW is there a limit on them?

1)I cut the meat into thin strips(kinda like what you would get from a mexican steak fajita.
2)soaked in soy sauce, salt, and pepper.
3)tossed into a light/shallow oil bath in a large skillet.(I like my medium/well)

No limit in AL.