I've eaten and enjoy stingrays, not sure of the social norm on the pier for keeping the eating (2' ish" sized rays. While I understand the "as long as it's legal" school of thought, every tribe has it's own rules.
Thanks in advance
Printable View
I've eaten and enjoy stingrays, not sure of the social norm on the pier for keeping the eating (2' ish" sized rays. While I understand the "as long as it's legal" school of thought, every tribe has it's own rules.
Thanks in advance
I got frowned at from time to time. mostly towards the end. I think they are delicious. Stingray fajitas are top notch. They 2'rs are about perfect. I don't see a problem with it.
In fact, my soon to be EX wife made it a requirement to bring home at least one ray. she likes it better than steak.
Butter, lea and perrins, a tad of soy, and some slap yo mamma, and some heat from a cast iron skillet... toss in the strips of meat(sliced like fajita steak strips) and I lightly blacken them. serve with fresh pico on a corn tortilla.
I think that the challenge might be getting someone to net a big ray for you. I think that it was last year when IRONMAN came in contact with the "stinger" and had to deal with a foot/ankle infection. So there's a safety aspect you have to be aware of, not just for yourself, but for bystanders/onlookers/curiosity seekers. As far as I'm concerned, what another fisherman keeps is none of my business and what I choose to keep is nobody else's business. There aren't any "tribal rules".
They (rays) are often easy to catch in the surf. I usually manage to catch a few on accident while using shrimp and chasing whiting and pompano on the beach. - note- usually means a few times a year since that's as frequently as I make it to the gulf. No net required- just pull them onto the sand- if your line will hold them. I've caught a few that were pretty big but have never kept them.
So where's the meat located when cleaning?
I take a stiffer than normal filet knife and cut an outward and down angle along the back. The meat is in the 'wings'. There is a fair amount of cartilage in the wings. After a few times, you'll be a semi-pro at fileting them.Quote:
Originally Posted by midwestexile
As for the stinger.. I don't net any larger than 2' so they are easier to manage. I make sure said fish is dispatched 1st, then I cut the tail off quickly, then I get the filets on ice.
I think I need a demonstration. I might keep a ray for "culinary experimentation" next time I catch one.Quote:
Originally Posted by Mr. Cleland
Quote:
Originally Posted by fordguy
When I start my Utube channel I will try to do one.. 1st vid is gonna be catch n cook river eel.. Rays would likely be a good video too
We used to catch Skates in the Chesapeake and used the wing meat to make “poor man’s scallops”. Use a pipe of the right diameter and a hammer to make the rounds needed on a sturdy cutting board. Skates are smaller and a (little) less bony than rays (and lack the stinging tail issue, haha) but the principle is the same.
BTW,...Mr Cleland...did you recently change your posting icon?
Any distinct reference to a “Free Bird”,..(or soon to be?)
Quote:
Originally Posted by SteveH
HAHAHA!!! Yes it was my wife on our wedding day... I did not notice that resemblance of freedom.. No I changed it as I now have my general level falconry license, and I was short on images to for the admin to upload for me.
I'll never be truly free... but I have fished more in the last 4 months than I have in many years... My little girl got her PB bluegill yesterday.. it was a stud!
We grill the wings skin on similar to trigger fish. This keeps the meat moist. Cut a few slices and spray with lime/ butter. When done, simply peel the skin off to expose a layer of meat.
I will be happy to net a Ray for you if I am on the pier.