Quote Originally Posted by Pebbles View Post
The state opened the waters to ray fishing and created a market for the winged creature's blood-colored flesh, which tastes more like veal or flank steak than seafood. It even changed the name from bullfish to the more palatable-sounding Chesapeake ray.

But, so far, few are biting.

For many fishermen, the Chesapeake ray is an odd-looking nuisance that packs a punch; a stinger near the tail is best avoided. But it's also a meaty fish, with about 7 pounds of flesh on an average-size ray.

Scientists have not determined how many of the migratory rays dine in the Chesapeake Bay and inland waters of Virginia's Atlantic coast each May to October. Anecdotally, the population seems to have reached a high as the ranks of the rays' natural predators - sharks - have declined.

That has the state trying to lure people to the top of this food chain.

Chefs have developed recipes for dishes such as ray marsala and Korean ray soup. Cooking demonstrations at venues across the state - including the Virginia Aquarium & Marine Science Center in Virginia Beach - extol the pleasures of eating it. Nutritional analyses tout the meat as high in protein and low in fat.

A product called Chesapeake stingers has been developed - a breaded, pre-fried strip with a bit of a kick. And L.D. Amory & Co. Inc. in Hampton now can process rays by machine, which reduces waste and increases profitability.

"This is still in its infancy," said Meade Amory of L.D. Amory & Co.

He pointed out that 30 years ago, Americans didn't want to eat squid. Then it was marketed as calamari, and "now it's a staple."
Same with the Patagonian toothfish. We "couldn't give it away," Amory said. But when the name was changed to Chilean sea bass, it became a highly sought species. Then it was severely overfished, so much so that watch groups discouraged consumers from eating it.
What state officials and scientists want to avoid is the fate of the Chilean sea bass and, even worse, the Chesapeake ray's sister species, the Brazilian cownose ray.


Fascinating stuff. Heres a recipe I found on the net for cownose rays.
Who will be the guinea pig to try one?
dark, storminsteve, monty?
bueller anyone?


Ray Kabobs

  • 1 lb. ray filets
  • 2 green peppers, seeded and cut into 1-1/2-inch chunks
  • Salt and Pepper to taste
  • ½ cup bottled barbecue sauce
  • 16 boiling onions
  • 1 ½ t. lemon juice
  • 16 slices bacon
  • 16 pineapple chunks
  • 16 cherry tomatoes

Parboil onions in boiling water, covered for 5 minutes, adding green pepper chunks at the last 2 minutes of cooking. Drain and peel onions. Cut ray into 1-inch cubes; pat dry. Sprinkle ray with lemon juice, salt and pepper. Partially cook bacon; drain. Wrap 1 slice bacon around each ray chunk; secure with wooden picks. Thread wrapped ray, onions, pepper chunks and pineapple alternately on eight skewers, ending with tomatoes. Grill over medium-hot coals for about 15 minutes, turning and basting often with your favorite barbecue sauce. Makes 4 servings.