all I’m hooking lately is stingray. Wondering if anyone has any suggestions on how to kill, legality, and any tips on preparing, cooking them. They’ve taken so much of my bait…
Kill and eat asd many as you want legally. There aren’t any regulations on them as far as i know. I ate a butterfly ray a few years ago and it was quite good. Tasted very similar to scallops. I filletd the wings off. The bottom of the wing was hard. Skinned it, dusted in seasoned flour and sauted it in butter. I have heard that some rays taste muddy but I don’t know which are good and which aren’t so good.
Zane
Stingray are often used as imitation scallops.
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.
I’d rather eat pinfish. 
It ain’t no mystery…this beer’s history!
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Originally posted by thisguyStingray are often used as imitation scallops.
True!
In fact most “scallops” consumed in restaurants are stingray, unless the price is up there. But even then, dependent on the restaurant, it still may be stingray.
Next time you find yourself in a reputable seafood market, check out the price per pound, then compare to what you eat in restaurant and see the price difference.
scallops are not made from the wings of stingrays. No one would confuse stingray tissue for scallops. Not only is the appearance of the meat different but the taste is nowhere near the same. Stingrays concentrate urea in their tissue.
There is some indication that “scallops” have been obtained from skates, which are a different species than stingrays.
Listening to others, we once TRIED eating stingray. Even after soaking the meat in milk for a day it still tasted terrible and had a very stringy texture.
I have eaten a lot of seafood at many restaurants, and I don’t think any of them have been “imitation scallops”. Not saying it hasn’t hasn’t happened, but I think almost all of the time it is the real thing. If it is not, then you should be able to tell instantly. …See (C)& (E) in my post above.
They are often imitation, which is processed and altered with other ingredients to be similar. Take grocery store crab meat that’s in the bag, similar taste and texture, but not crab at all.
The imitation scallops, are not just cut up stingray. Its processed! Also not saying stingray is the only “main” ingredient used per different supplier.
that old wives tale refuses to die…kind of like the 500 lb catfish living at the base of the dam or Cow tipping (everyone has heard about it but nobody has done it). There are imitation scallops made from surimi (same as fake crab) and there are scallop medallions (used in Chinese places and places like Yukoso) they are made from scallop pieces and held together with Beef Fibrin…a blood protien (yech!)
In the world of real scallops you have “wet” treated with a chemical preservative, sold in grocery stores and good for frying, and “Dry” no chem and the best you can get, also sold under the name of Diver or Day boat scallops. No one is punching out skate wings with a die, or cutting up stingray to pass as scallops. first of all skate wings are a gourmet item and sell very well to fine dining places, and the labor alone would make them more expensive than dry scallops.
Now about the giant catfish at the bottom of the dam…
.
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
quote:
Originally posted by sellsfishNow about the giant catfish at the bottom of the dam…
</font id=“quote”></blockquote id=“quote”>I lol’d at this one…
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Both Rays and Sharks convert their urine to urea, its a toxic compound much like ammonia. When a shark of fish dies, all that urea that has been stored in the meat converts back to ammonia…giving it a bad taste. If you bleed a shark or ray immediately; gut it and fillet or steak it. It should be prefectly tasty. Yeah its a lot of work but to me it takes longer to drive to a decent fish market and get an equivalent amount of meat.
I have witnessed an ATTEMPT at cow tipping. It was during a Mtn Weekend with my fraternity. We had a guy from S’ville that wanted to give it a try and since he was a big HS football player he thought he could knock one over with no problem. I however grew up on a cattle farm and told him it was not a good idea. Not to be disuaded we found a pasture and T.I. spotted the biggest COW in the pasture. He got a running start and hit the beast broadside and all we heard was a loud snort and then a whole lot of screaming as the bull ran T.I. all over the pasture. As soon as the rest of us got up from the ground we cleared out but never let our buddy live it down. And believe it or not alchohol was involved!
quote:
Originally posted by Curly DogI have witnessed an ATTEMPT at cow tipping. It was during a Mtn Weekend with my fraternity. We had a guy from S’ville that wanted to give it a try and since he was a big HS football player he thought he could knock one over with no problem. I however grew up on a cattle farm and told him it was not a good idea. Not to be disuaded we found a pasture and T.I. spotted the biggest COW in the pasture. He got a running start and hit the beast broadside and all we heard was a loud snort and then a whole lot of screaming as the bull ran T.I. all over the pasture. As soon as the rest of us got up from the ground we cleared out but never let our buddy live it down. And believe it or not alchohol was involved!
You got me laughing there man!
06 200 Bay Scout 150 Yam
quote:
Originally posted by sellsfishthat old wives tale refuses to die…kind of like the 500 lb catfish living at the base of the dam or Cow tipping (everyone has heard about it but nobody has done it). There are imitation scallops made from surimi (same as fake crab) and there are scallop medallions (used in Chinese places and places like Yukoso) they are made from scallop pieces and held together with Beef Fibrin…a blood protien (yech!)
In the world of real scallops you have “wet” treated with a chemical preservative, sold in grocery stores and good for frying, and “Dry” no chem and the best you can get, also sold under the name of Diver or Day boat scallops. No one is punching out skate wings with a die, or cutting up stingray to pass as scallops. first of all skate wings are a gourmet item and sell very well to fine dining places, and the labor alone would make them more expensive than dry scallops.
Now about the giant catfish at the bottom of the dam….
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
No offense to everyone else and their opinions, but this is the information I am going with.
quote:
Originally posted by Bolbie…the harbor was slick as an eel pecker.
quote:
Originally posted by sellsfishNow about the giant catfish at the bottom of the dam…
I’ve seen him. Really. He could swallow you whole…
Scout 162 Sportfish
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Molon Labe!
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granted ill try eating almost anything at least once…but i caught a decent one that swallowed my circle hook and kept it for shark bait and just for fun cut off part of the wing and grilled it with lime juice. honestly it wasnt bad at all. to be expected kinda stringy but id say mostly a chicken like texture and not too far off for taste either. no its not as good as fresh yellow perch or walleye in my books, but not on my nasty list by any means either.
I’ve found Atlantic stingray to be much sweeter in flavor than Southern stingray (which is more common, at least more common on my hooks).
Regarding the thing about the scallops, I agree with Sellsfish. I used to manage several “seafood departments” in large grocery store chains (sorry Sellsfish, you probably run a legit local seafood place, I probably sound like a chump lol).
We had “sea scallops” that were enormous (large marshmallow size) that were definitely scallops, and I had one nutcase come in one day and wanted to argue with me over whether or not they were pieces of stingray. Mr. Cavalier told me he wanted to call the Dept of Agriculture and report me, to which I eagerly invited him to do.
show a pic of a meal ive been wanting to cook one too because im catching a ton. heard good and bad things about them