And I heard that fake stingray was used to make fake scallops.

You could sell a deep fried dog turd to some people as scallop.They sell AJ as grouper,basa and tilapia as snapper.

Ray is good if prepped as ya'll did.
I just don't ever want to be the guy who said he ate ray.

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I was served bogus scallops at Bonefish on 4th Street after it first opened (before it was franchised). You can easily tell by the way the myomere of the muscle breaks - in a scallop's adductor muscle, it is vertical. If it is something else (e.g., sharks, rays), it is horizontal. I have heard of plugs being taken out of cownose rays in the Chesapeake Bay and prepared in some restaurants (labeled as ray cookies or something whimsical like that); they were trying to start a fishery on these as they were over-running the clam farms.
In the Bonefish incident, the bacon wrapped scallops broke easily in distinct horizontal layers. I mentioned it to the manager, as this could be considered fraud (e.g., tilapia/basa as grouper), and he told me they buy these "locally-caught scallops right off the boat." Obviously, there is a small reality problem with catching silver-dollar sized scallops here in Florida, not to mention they were definitely not scallops. I was actually amazed I came across this in a restaurant...

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I pulled the sr out of the fridge, the milk had turn a light pastel red. Took a couple of pieces out and cleaned them up a bit and rinsed and patted dry. I seasoned with Old bay.... over seasoned actually and tossed in the pan.
The ob was to strong, but the texture was pleasant and reminiscent of scallops over slightly over cooked, or frog legs. Then i tried it without and seasoning. The texture stayed the same, but the meat seemed lacking in flavor. I next tried flour/parm/salt/pepper (should have dipped in egg whites) pan fried and topped with marinara sauce.

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More to comments to come after dinner

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Damn, You either eat slow or are too sick to post.

I didnt think it was terrible, but it is deffinately not a meal eater. There are some asian receipes that i will try next.

The quick parm /flour i tried last night was pretty good but tasted too much like flour, but i think it was due to my hasty preperation rather than the sr.

I was really surprised my wife tried it, she thought it was good.

more to come

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Sounds like the bonito or bluefish recipes; Do anything you can to make it taste like something else.
Any recipe that requires soaking in milk for a whole night before you cook it generally means it doesnt taste good on its own. Similar to polishing a turd.
You could use the old cedar plank ray recipe where you set a skinned and trimmed ray wing to a cedar board, butter and season it, cook it at 350 for a half hour, remove from oven, take the ray meat off and eat the board.


Score!

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LMAO Dont worry Ed, Im not going to dress it up as something its not, But if i can find a way to eat it then Im not going to let it go to waste.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

I've never understood the concept of fish snobbery. If something taste good when prepared right, why not eat it? Of course if you have other palatable species that take less time to prepare, then it doesn't make sense. Although, many of the preferable species sometimes require a lot more money and time to gather. I guess it depends on if you're sport fishing or just putting food on the table.
Personal taste preferences do matter though. I don't care much for sheepshead even though most people like them. I have had them prepared once where I did. GR, Scott Hooker, friends, and I were up at Hooks sushi restaurant one time and they fried one up whole that had been vertically perforated along the fish and served with some sweet Thai chili sauce over the top.

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

Dude, its not fish snobbery...You compared stingray to grouper. Anyone in their right minds would prefer to eat grouper over stingray. In fact, the only reason why anyone would eat stingray is because of mere availability and financial limitations. Or in Grauwer's case, pure curiosity and culinary exploration. If stingray was a delicacy, or even better than grouper, it would be well known 100's of years ago. It is what it is.

I compared the 'taste' of SR to Grouper when prepared properly.
I can guarantee you that I can make SR taste better than Grouper. It's all in the preparation. It depends on what your definition of is is....

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

Marcuc, I have some old Odor Eaters in a baggie waiting for your new recipe. When You come out with it I will be like The guy who started blackened redfish, K. Paul Proudome. You know what happened, redfish almost became extinct! Now old Odor Eaters will not be thrown away, but eaten! Just joking, but I dont think stingray or cow nosed rays are worth getting. I used to get them when I used to bowfish, and my dad wanted to try stingray and cownosed ray. I tried it a few times, but IMO it is not that great. Just about any fish is better than stingray and definitely better than cownosed ray, but I have not tried bonito-Little tunny. Who knows maybe your recipe will make them a celeberty.

Stevev,
Yes I can make that odor eater taste good. I was thinking a hammering on the concrete with a hammer, followed by week marinade in milk, an Italian based pressure cooking, wrap in bacon, skewered, and finished up on the grill with some fresh grated Parmesan. I can beat the hell out of it with a meat tenderizer and pressure cook it but I'm not promising anything on the tenderness.

What typically happens when somebody tries a new fish is that they treat it like shit in the boat then decides to give it a try. Cutting the wings off the ray and iceing as soon as caught will produce tasty results.

Encouraging others to not eat less desirable species only puts more pressure on the desirables.

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In the beginning of a change the patriot is a scarce man, and brave, and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot. ~Mark Twain

While I am a fish snob I have to agree with Marcus on this.It is all about preperation.I have had mullet and other fish prepared in ways that were outstanding.I just happen to have a huge saltwater tank with fresh fish available year round just a few minutes from the house and prefer tuna,scamp,trigger,hog,flounder,APs and cobia.

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DUDE you stole my favorite fish list,,, but you forgot WAHOO!!!

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Is this fish tank that you have called the Atlantic by any chance?

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After everyones comments of tire rubber and Odor eater, i couldnt help but to continue to experiment.

I boiled a small pot of water and poached a piece- no seasoning just water and stingray. Oh my god awful, no flavor
Next i added some old bay to the boiling water, still pretty bad

Still not wanting to give up, i took the sr to my neighbors house. He considers himself quite a chef, and so do most who know him. He also does catering if anyone is interested.

3 recipes.

Recipe 1

SR strips rolled in corn starch dipped in whipped eggs, rolled in parmesean and bread crumbs then deep fried. Served with Marinara sauce

Recipe 2
Sr marinated with chopped onion & ginger in basalmic vinigarette then broiled in a oven.

Recipe 3

Sr marinated with sliced onion & ginger in soy and sesame seed oil then stir fried.

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Dinner guests
Actually everyone enjoyed

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com

Reading this thread makes me want to hurl just like Marcus' Vietnamese lady-boy "friend".

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This post has been rated R for graphic fish violence, strong language, crude humor, and pervasive gunnel hunching.

If you dont succesfully kill a ray it could be really dangerous handling.
It take alot of work to filet and prep the meat.
It tastes like what ever you cook it with, kinda like tofu.
For all that goes into it, i just as soon go to mcdonalds

Chris

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Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com