Jan 28, · After having a great time bowfishing for stingrays, then teaching us how to clean and fillet them, Jeff and Hannah Barron shared a quick and easy recipe for. Mar 09, · Hi every one welcome to visit my channel is talk about Yummy cooking stingray fish lovesdatme.com you good luck for your life bye bye.
Yes, you can cook stingray and skates. And, yes, they make delicious dinners. Do they taste like scallops? You bet. Do some Florida restaurants serve them as scallops?
I doubt it. In my estimation, the perfect size stingray for the table is one with a wingspan of around 18 inches to two feet.
Using a sharp knife, slice downward along that line from front to back, just deep enough to reach the cartilage. Next, turn the knife blade flat and work it along the top of the cartilage out toward the wingtip—just like separating the fillet from the bones of a typical fish.
Do the same for the opposite wing. Now turn the ray on its back and fillet the undersides of both wings in the same manner. The bottom fillets will be thinner and smaller—but good. The final step is to skin the four fillets by running the knife between flesh and skin.
An alternate cleaning method is possible, and perhaps preferable when working with a pretty large ray, say one with how do you customize your gun in black ops 2 three-foot wingspan or greater. Here you simply cut off the wing, place it in a pot, and simmer it for about 30 minutes. Once parboiled, the skin comes off rather easily. Neither is it difficult how to cook stingray fish scrape the meat away from the cartilage.
You can kill two birds with one stone by adding spices or other flavorings to the water in which you parboil the wing, and once you flavor it up you can refer to the water as court bouillon. An easy and delicious one calls for adding salt and pepper, plus a couple of lemon slices and a half-cup of white wine or a quarter-cup of vinegar to each two cups of water. Boiled ray meat lends itself to many scrumptious treatments. In small bits, it is as good as crabmeat or bay scallops in cold salads and pasta sauces.
In slabs or slices it needs only a quick searing on each side, plus your pet sauce, to become a barbecue treat. Years ago, long before I ever knowingly sampled a stingray, yet another system of preparation was described to me. The myth of stingray-for-scallop substitution in restaurants was widespread at the time, so it sounded logical to me. This method requires a sort of cookie cutter made by sharpening the edge of a two-inch iron pipe with a file or grinding wheel.
When hammered though the wing of a ray, the makeshift cutter produces a neat plug of meat which, after the skin is sliced away, might pass as a scallop—in taste only. Anyone who falls for the masquerade is bound to get wise when they bite into the cartilage. On the other hand, you still might fool your guests with the accompanying recipe for mock scallops. Cubes from the thickest portion of the wing are how to cook stingray fish for this treatment, although thinner parts are good too.
Sprinkle cubes lightly or to taste with salt, pepper and garlic powder. Dip cubes in beaten egg, then in bread crumbs. Fry at about degrees until golden brown. Place ray fillets in a shallow pan and cover with water. Bring to a boil, reduce heat, and simmer for 10 minutes or until tender or use ray meat already parboiled per directions in the article. Melt butter in a small saucepan and cook until it turns brown.
Add the capers and vinegar and heat until bubbling. Drain the fillets, place on a warm platter, pour the sauce over all and serve immediately. Serves 5 or 6. Set broiler on low to medium. Combine melted butter and lemon juice in a small bowl. Cover a broiler pan with foil and brush how to cook stingray fish 2 tablespoons of mixture.
Mix together garlic salt, parsley, paprika what time is it there white pepper.
Sprinkle spice mixture on both sides of fillets. Broil fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and sprinkle with paprika before serving.
Serves 4 or 5. In This Section. A scene you don't see too often--ray at the cleaning table. Share Tweet Email. Load Comments.
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Jun 13, · A quick and easy how to on how to cook Stingray Check out more of our tips and adventures at lovesdatme.com recipes and seasoning lovesdatme.com Preheat a skillet to medium heat and spray with a nonstick cooking spray. Dip the stingray meat into the egg and milk mixture before coating with cracker crumbs on both sides. Place the coated meat in the heated skillet and cook for about 10 to 15 minutes. Oct 26, · In a pan, heat oil over medium high. Saute garlic, onion, and tumeric. Saute onion until limp and the garlic and tumeric until fragrant. Next, put into the pan the pagi/stingray.
With a moist texture similar to scallops, stingray is a perfectly edible fish, although it tends to be caught be accident rather than by design. If buying the fish unprepared, go for a fish with a two-foot wingspan, which will yield the best meat; smaller, and there is hardly enough meat to get excited about, while the larger fish can be tough and rubbery. The easier option is to buy the fish already prepared, since the only part of the fish worth focusing on is the soft fillet meat between the hard center cartilage and the wingtips.
Either start with a bag of wing portions, frozen or fresh, and remove the fillets, or go straight for a bag of fillet portions. Thaw stingray portions overnight in the refrigerator, if starting from frozen.
Drain any excess liquid. Simmer a wing, cut in half if too big, in a large pot for 30 minutes. Season the water with salt, pepper and your favorite seasonings. You might add wine, lemon or broth. Cut the soft fish steaks from the cartilage. For a simple presentation, drizzle with olive oil and sprinkle with lemon juice.
Another way to prepare stingray is to cut disc shapes out of the raw fillets to give the appearance of scallops. Dip in beaten egg, toss in breadcrumbs and fry in oil until golden brown, around four to five minutes. Serve with lemon wedges. You can also prepare stingray by baking. Wrap the stingray fillets in aluminum foil and place on a baking tray in the oven for 20 minutes at degrees Fahrenheit. For an Asian twist that infuses the flaky, white flesh with flavor, smear the fish in chili paste or tamarind paste with chopped garlic, lemongrass, ginger and shallots to make a Singaporean sambal.
Serve with steamed rice. Another method is to cube a stingray fillet, rub with lemon and simmer for two to three minutes in salted water. By: Nick Marshall. Simple Stingray Preparation Step 1 Thaw stingray portions overnight in the refrigerator, if starting from frozen.
Remove the wings from the broth and peel away the skin, which should come off easily. How to Cook Saba Fish. How to Cook Trevally. How to Grill a Cod Fish. How to Cook a Pork Loin Fillet. How to Cook Barramundi in the Oven. How to Cook Grouper in the Oven. How to Cook Ono Fish. How to Cook Tilapia Filets in the Oven. How to Cook Whole Butterfish. How to Bake Boneless Skinless Tilapia. How to Steam Codfish. The Best Way to Cook Tilefish. How to Bake Lingcod. How to Cook Haddock on the Stove.
How to Cook Seasoned Keta Salmon. How to Cook Sailfish. How to Cook Steelhead Trout. A single serving of stingray provides almost the entire recommended daily amount of protein, with no carbs and a nominal amount of fat.
While stingray is frequently overlooked in the West, and may therefore be difficult to find away from the coast, it is a common dish in Asia, particularly around Malaysia and Singapore, so stores serving Asian products are more likely to have fresh stingray in stock.