Stingrays are a diverse group of flat-bodied rays commonly found in temperate, subtropical and coastal tropical marine waters around the world.
They are characterized by a distinct long, sharp and venomous tail used for self-defense against predators (only a few like the porcupine and manta rays don't have stingers).
Most anglers describe this fish as one with a weird anatomy and an unappetizing look, yet, some people find it edible, while others will never waste their time cooking it. Hence, the question, “what does stingray taste like?"
Spring rays spend most of their time being inactive by remaining partially covered in the sand since they are bottom dwellers. When they are inclined to move, they either undulate their bodies, moving with the sway of the tide or flap their wings like a bird.
Their coloration reflects the shading of the seafloor, as a self-defense technique against predatory larger rays and sharks.
Having its eyes peered out from the dorsal side, stingrays' nostrils, gill slits, and mouth are situated on their underbelly. They are also outfitted with ampullae of Lorenzini - organs for sensing the presence of potential prey.
Stingrays feed on worms and possess jaw teeth, which also makes it not difficult for them to crush and feed on mollusks (oysters, mussels, and clams).
Families Of Stingrays
- Hexatrygonidae (sixgill stingray)
- Gymnuridae (butterfly rays)
- Plesiobatidae (deepwater stingray)
- Myliobatidae (eagle rays)
- Potamotrygonidae (river stingrays)
- Dasyatidae (whiptail stingrays)
- Urotrygonidae (round rays)- Urolophidae (stingarees).
Edibility Of Stingray
Stingrays are very are edible. The common cooking method of stingray in Singapore and Malaysia is grilling which is done using charcoal and served with soy sauce or spicy sambal. Universally, the most prized parts are the cheek, flaps which are also known as the wings, and then the liver.
Advisably, the size of stingray perfect for cooking is the stingray with a wingspan of 18 inches - 2 feet. Because smaller sized stingrays lack enough meat to compensate your efforts. For stingrays with wingspan greater than 18 inches – 2 feet, they could be tough and stringy, thus, parboiling or baking the fillets will be better.
There are different views on how certain species of fish taste.
Regardless, they all have a depending factor – “the way they are cooked”.
To make it taste well, different species go with different cooking methods.
Methods Of Preparation
Stingray With Capers
- Two tablespoonfuls of vinegar from capers
- Three tablespoonfuls of drained capers
- Two ray fillets of 1 ½ Ibs
- Place fillets of stingray in a shallow pan covered with water in it, boil and simmer until it becomes tender (10 minutes preferably).
- Put the butter in a saucepan, melt and cook it until it turns brown.
- Add the vinegar and capers and heat it.
- Place it on a warm tray, after draining the fillets.5. Pour the sauce on it and serve.
- Two beaten eggs.
- Plain bread crumbs (ne or more cups, as needed).
- Garlic powder.
- Pepper and salt.
- Two wings of filleted, cubed and skinned stingray.
For this treatment, the thinner parts are good, but the best parts are cubes gotten from the thickest part of stingrays' wing.
- Sprinkle the cubes with salts, garlic powder, and pepper.
- Immerse the cubes in the beaten eggs, then dip it in bread crumbs.
- Fry until it turns golden brown at 350F
- 1 - 1/2Ibs of ray fillets.
- 1/2 tablespoonful of paprika.
- Melted butter.
- White pepper (ground).
- 1/2 tablespoonful of lemon juice.
- Dried parsley.
- Place the broiler from low to medium.
- Mix lemon juice and melted butter together in a bowl.
- Brush foiled broiler pan with the mixture.
- Mix white pepper, garlic, salt, paprika, and parsley together.
- Sprinkle fillets on both sides with spiced mixture.
- Broil fillets until it becomes obviously flaky.
- Use lemon butter and paprika to brush fillets.
- Lay the stingray on a table, and try locating the point where the tender wings meet the hardback by poking the ray with your finger.
- Use a sharp knife to slice from that line, downwards, from front to the back. Make sure it is deep enough to get to where the cartilage is.
- Place the blade of the knife flat on the cartilage, and work it along the top of it to the tip of the wing. Same way fillets are separated from the bones of every typical fish.
If you have enjoyed these tips on how a stingray taste, drop your comments and share with family and friends.