How To Make Yummy "scallops" Out Of Stingrays

Helps to have a decent size stingray. People often catch them by accident on hook and line, they're easy to spear with either a speargun or a thrown gig. With a gig, walking in shallows or on sandbars during incoming tides a gliding ray is easy to spot, but shuffle your feet because one might be buried right in front of you.

Cut the tail off carefully and put it away. Cut the wings off close to the body, and trim the edges off all the way around each wing so the flesh is exposed. You'll see continuous cartilaginous ribs in the center of each wing, with meat below and above, and a TOUGH layer of skin. My best solution is to take a steak knife, peel back a corner of the skin, use the serrated edge to grip it against my thumb and just haul and cuss don't worry, the results are worth it.

The skin is the hard part. Once it's off, cut the meat off the top and bottom of the cartilage center ribs, and put the meat into EXTRA SALTY water, like a brine, for an hour and a half. Rays and sharks often taste extra fishy because of ammonia in their blood, and brining will fix it. After an hour and a half, rinse the meat off and now let it sit in fresh water for an hour or so. Then pat dry and use it in your recipe. If you get a twenty pound stingray you can count on close to ten pounds of "scallops" that in taste and texture are really hard to distinguish from the real thing.

But hang on to the tail (watch the poisonous barb), once I served stingray to guests, after they were having seconds and thirds they couldn't believe when I told them what they were eating... I had to show them the tail to prove it to them!

 

Wow..very interesting.

 

my buddy from the east coast told me they sell that to the tourists as scallops for quick cash lol