Someone made the comment in the surf fishing section about getting scallop type meat from stingrays. We tried to eat one stingray and it was absolutely a disgusting slimy mess. I’m sure I did it wrong. Is this a myth or is there some truth to it?
https://www.youtube.com/watch?v=JNhpFlzvQbw
never tried, but i’d be interested
Proline 201WA
Aloha 24ft pontoon (LooneyToon)
Old Town stern with 7.5 johnson
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=126049&SearchTerms=stingray
'06 Mckee Craft
184 Marathon
DF140 Suzuki
This response from empty pockets summed it up for me.
I filleted a few last year to try em out.
A) Stick knife through head (with a little twist) to kill em
B) Cut the wings off and fillet meat off of cartilage running throught the center of each wing.
C) Notice that the striations in the meat are the exact opposite of what scallop’s are and there is no way that the two could be confused.
D) Soak in buttermilk, batter in House Autry and pan fry.
E) Realize that they ain’t the best eatin, and for the slimy, smelly amount of work needed to deal with rays; it ain’t worth it. They do pee through their skin.
I won’t be doing the ray thing again
quote:
Originally posted by tigerfinhttp://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=126049&SearchTerms=stingray
'06 Mckee Craft
184 Marathon
DF140 Suzuki
Thanks for the link! It answered my question.
I’ve never eaten one but he wing meat is the sh** meat there is a huge hunk of meat behind the head and on the back. It is not a million little tendons like the wing and if you have kitchen skill you could Definetly make a poor mans scallop. I might try it just for fun with some of the ray I catch next time.
I’ve heard this same story for many years. I’ve tried it and no way do you get anything close to scollops from sting ray wings. What I want to know is on the big “bay” scallops that are a silver dollar size how big the shell was?! On a good size scallop when Dad would drag for them in Florida you’d get a chunk of meat about the size of your thumb tip.
“Why Bruce?”
Fred. Watch this.
https://www.youtube.com/watch?v=F187ZgXTdQU
Karma is 360 degrees
Some got to win, some got to lose…
Wife had me fillet a Stingray last summer. She said if she had to keep fighting these blasted things just to release them we might as well try eating one. Cleaned one about 30 inches across, cut the fillets into cubes, seasoned & battered in House Autry and fried. Wasn’t bad at all…did not taste like Scallops though.
Good stuff Mr. Pride:smiley: I have shucked a couple of those back in the day. That chef makes it look easy. Regarding everyones thoughts whether restaurants are screwing customers out of real scallops and serving ray’s punched out is an old wives tale and is repeated from person to person, from generation to generation. I imagine if a chef threw a ray on a table and started punching out scallops that it would be a matter of hours before another disgruntled employee turned him or her in and the reputation of that person would be ruined. They would be done. When people question this it is very likely they are eating a crap chewy frozen scallop not a ray. Most often in the grocery store we see wet pack scallops. They have a solution used to preserve them and are easily identified by how much liquid they are floating in. They are cheeper and inferior and don’t sear very well due to all the solution leaching out of them in the pan. Sometimes you can get dry pack scallops in high end stores like Whole foods or good seafood markets. They don’t contain the preservative, sear great, are firmer and taste better. They look “dry.” They have shorter shelf life which makes them cost more. The third kind like in that video are referred to as Diver scallops. They are pretty rare and most people have never eaten one of them. They are served in places like “great” sushi restaurants or reserved for 5 star places that can afford to serve them. They come in the shell and are the great. They cost crazy money because they are harvested by divers by hand vs rakeing the ocean floor for a bunch of them. The labor involved harvesting them, short shelf life because of no preservatives pumped into them make them cost more than most chefs can afford to make a profit on them. The female ones contain a orange egg sack that is also served with the scallop and eaten. Another kind that you will see in fancy restaurants are called Nantucket Bay scallops. They are tiny, sweet as heck, expensive and used allot for serving raw, for ceviche, or quick sea
quote:
Originally posted by jiprideFred. Watch this.
https://www.youtube.com/watch?v=F187ZgXTdQU
Karma is 360 degrees
Some got to win, some got to lose…
WoW! That is one monster Scallop! Now I know. Thank’s for sharing. I believe he said they came from Maine? I didn’t know they got that big. The biggest ones we got were a 1/4 of that size.
“Why Bruce?”