eating a cownose ray?

[7deadlyplugs]

All the rays around, I wonder why no one ever tries eating them? I know the large skate wings are sold as a delicacy in places like Wegmans and D'Agostinos. So why hasn't anyone tried to eat a cow nose ray? I'm curious.

[bababooey]

Because the way those things look like the Devil, if I did eat one I would have visions of Satam himself coming to get me at night.

[dogfish]

Because the way those things look like the Devil, if I did eat one I would have visions of Satam himself coming to get me at night.

I know that was probably a type, but you got me thinking of south park episodes.

[storminsteve]

I would never eat one of those. Maybe Andy Zimmerman would. Love the Saddam reference btw.

[VSdreams]

I heard they are gamey. Found a recipe, though.


Filleting a Cownose ray
Preparing Stingrays
Unlike Carp, and Gar, stingrays are delicious and taste similar to crabmeat and shrimp. It is one of the few species of fish that are great to bowfish and are edible. The meat of the stingrays are found in the wings. On the cownose rays, there is considerable meat on both the upper and underside of the wings, on the Southern Ray most meat is found on the top of the wing.

Make a cut similar to the one shown in the picture however be certain not to cut into the white stomach lining which looks similar to silverskin on a whitetail.

Skin back exposing just the fillets, and cut along the bottom of the ray's wing to remove the meat. On a 60lb stingray you could expect about 10-15 lbs. of boneless fillets.

For cooking, Rob mixes 1/3 soy sauce, 1/3 oil, and 1/3 lemon juice and marinates the fillet overnight. He then prefers to grill the fillet or use it in one of Betty's delicious Seafood Casserole dishes, substituting the shrimp and crabmeat for the stingray fillet.


http://bowsite.com/bowsite/features/...ts/stingray99/

[VSdreams]

Here is another kind of a recipe I found --

Cownose ray meat is VERY dark red, like fresh tuna, and looks and tastes like beef. Treat it like flank steak and use a spicy marinade or sauce. I make fajitas with it, marinade the ray (skinned and cut in strips) in vegetable oil, lime juice and cumin and saute it with onions, jalapenos and red and green bell peppers. It's delicious.




The wings are the only edible part of both skates and rays. Remove them promptly and discard the rest of the body or use it for bait or chum. A sharp knife and a flat surface are required for removing the wings.

Pack the wings on ice in a cooler and then refrigerate or freeze them later. If you plan to refrigerate skate or ray wings for several days, leave them whole and packed in ice in the refrigerator. Some sources report that skate actually improves if left in the refrigerator for forty-eight to seventy- two hours. The texture is said to get firmer during this aging process. Skate can, however, be eaten earlier with good results.

To prepare skates or rays for cooking or freezing, fillet the meat from the whole wing. A sharp knife and cutting board are the only tools you need.

To freeze skate or ray, leave the skin on to keep the fillet intact. Wash each fillet carefully and freeze it as you would any other fish fillet. If the fillet is large, skinning will be much easier if it is first cut into strips two or three inches wide. Another way to skin the fillets is to poach them for several minutes in a solution of three parts water to one part vinegar. The skin should peel off easily after poaching.

Some cookbook authors suggest soaking skate and ray fillets in chilled salt water or vinegar water for several hours before preparing them. This will remove any ammonia or other off flavors that may have developed. If you have handled your catch properly, however, ammonia flavors should not be present. If you do wish to soak your fillets, use a solution of one cup of salt or one- half cup white vinegar for each gallon of water.