One of our neighbors caught a stingray and he wasn’t sure what to do with it, but he had done beautiful job of cutting and cleaning the wings(fins). They had decided to bread it and deep fry the same day it was caught. They had plenty so they kindly gave me some. I had cooked it before, but some time ago. I let it sit in the refrigerator for two days and then I decided to use a mild, prepared Jamaican jerk seasoning, I remembered it having texture but not a lot of flavor. When my neighbor and I later compared notes; the breaded fried ray was tough and disappointing all round. On the other hand our 2-day old, jerked ray being pan fried hot and fast was tasty, tender and moist. Conclusion, a little aging wont hurt and the ray needs to be seared hot and fast. This is not a full blown recipe but a simple and tasty way to prepare this by-catch. Its not usually a target species. My husband Corky Decker describes how to clean one:
Cleaning a Stingray
It is a very easy process, Place the skate or ray belly down on a flat surface with a sharp knife cut where the wing meets the body removing the two wings. The bone structure is cartilage and not hard bone and divides the wing into a top and bottom. The meat is filleted easily from each side of the wing. Skin the wing out like you would any fish, you’ll have four fillets from the two wings; the texture is a bit odd, but surprisingly tasty.
- 4 Fillets of stingray wings
- 4 Tsp. prepared, mild Jamaican jerk seasoning( such as Grace brand in most markets)
- Canola cooking spray
- Rub 1 Tsp. of jerk over both sides of each fillet. Let the fish stand at room temperature for about 15-30 minutes.
- Spray with cooking oil and sear in a cast iron pan at about 375-degrees, turning once.
- Depending on the thickness this will take about 2-3 minutes per side.
- Check doneness with a knife, if the knife goes through its cooked.
- Alternatively place it on a hot grill and monitor closely.
- I served mine on rice with roasted radishes and a drizzel of tupelo honey to balance the heat.